Spinach and egg cake is more than just a tea pastry: it’s a dish that could be served for dinner and is so hearty. It is delicious and very healthy too! Spinach – rich in vitamins A and C, iron, protein (the green leaves of the vegetable contain almost as much protein as legumes) and other nutrients. Don’t discount cottage cheese and cheese, which are high in calcium, vitamins B and D, animal protein with a set of essential amino acids, as well as eggs (the same protein and a whole bunch of vitamins). There’s not much dough in our pie: the main role in this dish is the juicy and filling. In general, it’s a lot of advantages and guarantees great taste. By the way, the recipe for this spinach and egg pie was invented by Italians, who know a lot about good food and being in a great mood!
For the filling:
eggs – 8 pcs.
spinach – 200g
semi-hard cheese – 200 g
cottage cheese – 100 g
firm cheese – 60 g
salt, ground black pepper – to taste
For the dough:
butter – 100 g
egg yolks – 5 pcs.
sour cream – 1 tbsp.
flour – 240 g
salt – a tsp.
baking powder – 1/2 tsp.
drinking water – 100 ml
Step by step recipe
Dice spinach egg and spinach pie, cut butter into cubes.
Prepare the dough for the spinach and egg pie. Cut the butter into small cubes, place in a bowl and leave for 30 minutes at room temperature. Beat the soft butter with a mixer to a lush froth.
Cream the spinach and egg pie, beat in the egg yolks.
Without stopping to whisk, beat in the egg yolks. Add the soured cream, then the flour sifted in with the salt and baking powder. Stir to mix.
Knead in the spinach egg pie dough.
Pour in the drinking water and knead the spinach and egg pie dough quickly. Cover the top of the cake pan with clingfilm and leave to rest in the refrigerator for 30 minutes.
Cut the spinach and egg pie, cut the spinach into strips.
Prepare the filling for the pie. Boil the eggs and cool with running water. Rinse out the spinach, remove any tough stems. Wash the leaves and cut into strips. Place in a saucepan.
Cream the spinach and egg pie, boil the spinach.
Bring at least 2 litres of drinking water to the boil and pour over the spinach in a saucepan. Boil for 2 minutes after boiling again and strain in a colander to allow the water to drain completely.
Tart spinach and egg, add the curd and cheese
Grate the semi-hard cheese on a coarse grater and add to the cooled spinach along with the cottage cheese. Season with salt and pepper to taste. Stir the mixture well. Stir the mixture thoroughly.
Roll out the spinach and egg pie dough.
Take the cake dough out of the fridge. Cut a piece the size of the palm of your hand and put it in the freezer. Then cut off another small piece and roll out to a 3cm wide strip about the diameter of the cake tin.
Spinach and egg pie, spread the dough into the mould
Roll the rest of the dough into a ball, place in a buttered baking tin and with your hands, starting from the centre of the ball, distribute all the dough evenly over the surface. The thickness of the layers should be about 3-5 mm. Prick the balls with a fork.
Spinach and egg pie, arrange the filling.
Peel the eggs and place them in the pastry tin so that they are about halfway apart. Spread the spinach filling on top. Flatten the surface of the cake.
Spinach and egg pie, brush with cheese.
Fold the pastry sheet inwards around the circumference. Gently pinch a rolled-out strip of pastry to the edges. Grate the frosted piece of pastry on a coarse tart grater so that the entire filling is covered.
Spinach and egg pie, grate the pastry onto the pie plate.
Preheat the oven to 180°C. Sprinkle the spinach and egg pie with grated cheese and bake for 45-50 minutes. Allow to cool slightly, then transfer to a plate and serve.
Spinach egg pie dough can be made crumbly if you take the butter out of the fridge, dice it and grind it with the flour instead of whisking it warm with the egg yolks. Add the rest of the ingredients and knead the dough.
Egg spinach pie can be served hot or cold. However, in our opinion, the middle variant is best: when it has cooled a little and is pleasantly warm. Catch this moment – and serve the pie.