Mediterranean Spinach & Egg Pie
Creamy spinach and eggs are a classic, well-loved pairing. This pie brings them together in a crispy, flaky puff pastry crust, with the addition of grated cheese for extra richness and flavor.
This flavorful dish works beautifully as an appetizer, a savory breakfast, or even a satisfying brunch or lunch.
Tips:
- If using frozen or canned spinach, make sure that the spinach is well-drained to avoid a soggy tart.
- You can use two types of cheese for a mix of creamy and melty textures.
- If you love garlic, you can a bit of minced garlic to enhance the flavor.
Enjoy the recipe below!
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.
Ingredients
- 1 sheet 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
- Roll out the puff pastry sheet, stretching it out with a rolling pin so it is as thin as possible.
- In a bowl, crumble or grate the cheese and mix with one egg, the spinach, and finely chopped onion. Add the salt and mix.
- Spread the filling onto the sheet of dough. Be sure to leave 2-3 cm ( about 1 inch) from the edge unfilled.
- 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.
- 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.
- 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
Tried this recipe?Let us know how it was!
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