Mediterranean Spinach & Egg Pie

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!

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.