Egg and Spinach Pie

Baking and Desserts | Hungarian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg and Spinach Pie

Ingredients

Spinach - 1 bunch
Puff Pastry - 12.3 oz
Chicken Egg - 1 piece
Salt - to taste
Hazelnut - 1.1 oz
Parsley - 1 bunch
Feta cheese - 10.6 oz
Butter - 1 tablespoon
Semi-soft cream cheese - 3.5 oz
Cheshire Cheese - 3.5 oz

Step by Step guide

Step 1

Chop the hazelnuts with a knife, but not too finely. Chop the spinach, place it in a pan with butter, evaporate the liquid, and let it cool. Finely chop the parsley and add it to the spinach.

Step 2

Crumble the feta cheese and grate the cheddar cheese on a fine grater. Mix the feta, cheddar, cream cheese, and half of the herbs, seasoning with salt; you can add pepper if desired.

Step 3

Divide the dough into 2 unequal parts: for the base and the lid. Roll out the larger part and place it in the mold so that the edges hang over slightly. Drizzle with melted butter, sprinkle with ground nuts, and spread the cheese mixture evenly on top. Then, using a large spoon, make 6 indentations in the cheese layer and very carefully, so as not to break the yolk, crack an egg into each indentation. Salt each egg on top and cover with 2–3 thin slices of butter.

Step 4

Add a layer of the remaining herbs. Fold the edges of the pie, cover with the dough lid, and pinch the edges together.

Step 5

Brush the surface with melted butter and make a hole in the center for steam to escape. Bake at 428°F (428 degrees Fahrenheit) for 20 minutes, then remove, cover the pie with foil, and bake for another 15–20 minutes. Serve hot.