Oven-Baked Lavash Meat Pie with Mince and Cheese
Tasty, beautiful, and original main dish for a festive table! Oven-baked lavash meat pie with mince and cheese is a real find for any home cook. There’s no need to fuss with dough, so it doesn’t take much time. The filling is juicy and aromatic, and the cheesy topping makes the pie even tastier.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
200 grams
Thin lavash
600 grams
Ground meat
2
Onions
300 grams
Hard cheese
200 grams
Sour cream
4
Chicken eggs
2
Tomato
10 grams
Dill
6 tablespoon
Mayonnaise
to taste
Salt
to taste
Ground black pepper
50 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a lavash meat pie with mince and cheese in the oven? Prepare all the necessary ingredients. Choose fresh lavash - it should smell pleasant. Check carefully that there are no stains or signs of mold. You can replace tomatoes with ketchup, tomatoes in their own juice, or tomato paste - hoose proportions to taste. I used frozen tomatoes and frozen dill - it turned out tasty. Use cheese that melts well.
Step 2
Peel the onion, rinse it, and dice it small. This way it will cook quickly and the filling will be more uniform. Transfer the onion to a skillet heated over medium heat with a little vegetable oil. Fry over high heat until it starts to turn golden.
Step 3
Then add the mince to the onion and keep frying, stirring constantly so the mince doesn’t clump together.
Step 4
Fry until the mince changes from pink to gray - don’t overcook it, so the filling stays juicy. Salt and pepper to taste, remove from the heat, and cool until warm.
Step 5
While the filling cools, prepare the lavash sheets. Unroll a lavash and spread it evenly with a thin layer of mayonnaise.
Step 6
Wash the tomatoes, remove the stems, and slice into rings. Evenly distribute the mince-and-onion filling and the tomatoes over the lavash.
Step 7
Grate the cheese on a coarse or medium grater. Reserve half of the cheese for the topping (step 11). Remove any wilted dill, rinse, and chop finely. Then spread the cheese and dill evenly over the lavash.
Step 8
Roll the lavash up from the long side into a tight log. Do the same with the second lavash (steps 5, 6, and 7).
Step 9
Now decide how it’s most convenient to fit the rolls into your baking dish. I used a rectangular dish about 20×30 cm (about 8×12 in) with 5 cm (about 2 in) sides. My roll fit lengthwise, and I cut each of the two rolls in half. Arrange the rolls in a baking dish greased with vegetable oil.
Step 10
Beat the eggs until lightly foamy.
Step 11
Add the cheese and sour cream and mix well.
Step 12
Pour the topping over the lavash rolls and spread it evenly.
Step 13
Bake in a preheated oven at 200°C (392°F) for about 15 minutes on the top-and-bottom heat setting, until a browned crust appears. Choose the exact time and temperature for your oven. If you want to decorate the pie like I did, 5 minutes before it’s done, take it out and place vegetables on top (for example, tomatoes). Then return it to the oven for a few more minutes.
Author note
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