Pumpkin, Spinach and Feta Lavash Pie

Lavash can form both the soft layers and crisp top of a savoury pie. The sheets underneath absorb the seasoned egg and yoghurt mixture; the folded edges on top brown into brittle ridges. Roasted pumpkin gives the centre substance, while spinach and feta keep the filling savoury.

The recipe is designed as a family tray bake, not as a traditional Armenian dish. Its connection to lavash is functional: thin sheets create structure without the rolling, chilling or blind baking required by pastry.

Remove water before it reaches the dish

Two ingredients decide whether this pie slices cleanly. Roast the pumpkin until its surface looks dry and lightly coloured, rather than merely soft. Wilt the spinach, cool it and squeeze firmly before mixing the filling.

Those steps concentrate flavour and prevent liquid pooling between the lavash layers. If using frozen spinach, thaw it completely and squeeze it in a clean tea towel until no more water runs out.

Work with flexible sheets

Warm firm lavash briefly under a barely damp tea towel before lining the dish. Let the sheets overlap, with extra bread rising above the edge. After the filling goes in, fold those edges loosely over the top rather than trying to seal the pie.

Brush only the exposed bread with oil. The covered sections soften from the filling while the top becomes crisp.

Substitutions

Sweet potato can replace pumpkin in the same quantity. Silverbeet also works, but remove the thick stems, cook the leaves and squeeze them well. Ricotta can replace half the feta for a milder filling; add an extra pinch of salt only after tasting.

For more bite, add toasted pepitas after baking rather than into the wet filling. Check allergen needs before adding seeds.

Serving and leftovers

Rest the pie for 10 minutes before cutting so the filling settles. Serve warm with a sharp tomato, cucumber and red onion salad, or at room temperature as part of a larger lunch.

Refrigerate leftovers promptly in a covered container and eat within three days. Reheat on a tray at 170°C until hot so the exposed lavash can crisp again. A microwave works, but the top will soften.

This is a useful way to turn several sheets from a Family Lavash Pack into dinner. Keep the remaining sheets sealed and follow the storage guide rather than leaving them exposed while the pie bakes.