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Mediterranean Spinach & Egg Pie

This Mediterranean spinach & egg pie with grated cheese is great for any time of day—whether you want a tasty appetizer, a savory breakfast, or a quick brunch or lunch.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Course: Appetizer
Cuisine: International , Romanian

Ingredients

  • 1 heet puff pastry defrosted
  • 250 g cheese feta, cheddar or goat's cheese
  • 2-3 green onions or 1 medium onion
  • 3 eggs
  • 1 pinch of salt
  • 350 g spinach you can use finely chopped fresh spinach, defrosted spinach or canned spinach (well drained)

Instructions

    Cup of Yum
  1. Roll out the puff pastry sheet, stretching it out with a rolling pin so it is as thin as possible.
  2. In a bowl, crumble or grate the cheese and mix with one egg, the spinach, and finely chopped onion. Add the salt and mix.
  3. Spread the filling onto the sheet of dough. Be sure to leave 2-3 cm ( about 1 inch) from the edge unfilled.
  4. In the middle, form a "nest" using a spoon and crack an egg into it (as in the picture). For a well cooked and firm egg, you can add it right from the beginning, for a runny yolk you can add it in the last 10 minutes of baking.
  5. Fold the edges over the spinach filling. Brush the edges with egg wash and optionally sprinkle with sesame seeds - poppy or sunflower seeds work just as well.
  6. Bake for 30-35 minutes at 180 °C/356 °F or until the edges turn golden and crispy and the filling starts to firm.

Notes