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🍽️ Crunchy Spinach and Egg Pie

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the frozen spinach thaw completely.
  2. 2. Halve an onion, peel it, and dice it into small cubes.
  3. 3. Squeeze the thawed spinach well to remove excess water.
  4. 4. Melt some butter in a pot over medium heat.
  5. 5. Add the onion cubes to the butter and sauté them for about 1 minute until soft.
  6. 6. Add the squeezed spinach to the pot.
  7. 7. Cook the spinach for about 3 minutes and season lightly with salt.
  8. 8. Remove the pot from the heat and let the spinach mixture cool down.
  9. 9. Mix pesto and cream cheese in a separate bowl.
  10. 10. Stir the cooled spinach mixture into the pesto and cream cheese mass.
  11. 11. Season the filling generously with salt and pepper.
  12. 12. Crack two eggs and gently fold them into the filling.
  13. 13. Lightly dust a work surface with flour.
  14. 14. Roll out the puff pastry on the floured surface into a square of approx. 40 x 40 cm.
  15. 15. Line a 26 cm diameter springform pan with baking paper.
  16. 16. Place the rolled-out pastry into the pan.
  17. 17. Press the pastry into the pan so that it hangs over the edge of the springform.
  18. 18. Preheat the oven to 200 °C top/bottom heat.
  19. 19. Pour the finished spinach filling into the pastry base.
  20. 20. Create four small indentations in the filling using a spoon.
  21. 21. Crack the remaining eggs one by one.
  22. 22. Place one egg into each of the four indentations.
  23. 23. Fold the overhanging edges of the puff pastry over the filling.
  24. 24. Brush the surface of the pie with some cream.
  25. 25. Bake the pie in the preheated oven for approx. 35 to 40 minutes until golden brown.
  26. 26. Remove the pie from the oven and serve it warm or lukewarm.

Nutrition per serving