Egg and spinach pie
6 servings
50 minutes
Egg and spinach pie is a true gem of Hungarian cuisine, combining rich flavors of greens, nuts, and soft cheese. Historically, spinach was often used in Hungarian recipes due to its nutrition and lightness. In this dish, fresh spinach is complemented by creamy notes of soft cheese and the spiciness of feta cheese, while hazelnuts add a refined nutty flavor. The most unusual detail is the whole eggs baked into the filling, making each bite unexpected and rich. The crispy puff pastry envelops the rich filling, turning this pie into an ideal treat for family dinners or festive gatherings. It is best served hot to reveal all the bouquet of aromas and textures.
1
Chop the hazelnuts with a knife, but not too finely. Chop the spinach, place it in a pan with oil, evaporate the liquid, and cool. Chop the parsley and add it to the spinach.
- Hazelnut: 30 g
- Spinach: 1 bunch
- Parsley: 1 bunch
- Butter: 1 tablespoon
2
Crumble the feta cheese and grate the cheddar on a fine grater. Mix the feta, cheddar, soft cheese, and half of the herbs, season with salt; add pepper if desired.
- Brynza cheese: 300 g
- Cheddar cheese: 100 g
- Cream cheese (curd cheese spread): 100 g
- Salt: to taste
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 slightly. Drizzle with melted butter, sprinkle with crushed nuts, and spread the cheese mixture evenly on top. Then, using a large spoon, make 6 indentations in the cheese layer and carefully crack an egg into each indentation without damaging the yolk. Salt each egg on top and cover with 2-3 thin slices of butter.
- Puff pastry: 350 g
- Butter: 1 tablespoon
- Hazelnut: 30 g
- Brynza cheese: 300 g
- Chicken egg: 1 piece
- Salt: to taste
- Butter: 1 tablespoon
4
Layer the remaining greens. Fold the edges of the pie, cover with a dough lid, and pinch the edges.
- Parsley: 1 bunch
5
Grease the surface with melted butter, make a hole in the center for steam to escape. Bake at 220 degrees for 20 minutes, then remove, cover the pie with foil, and bake for another 15-20 minutes. Serve hot.
- Butter: 1 tablespoon
