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This cake is one of my favorites! It is not only simple and delicious, but also very, very useful! Only the lazy have not heard about the benefits of spinach! And this unsweetened pastry is perfect for those who watch their figure: there is little dough, only he althy spinach and protein in the filling. So let's get started…

This cake, like its companion with almonds and raisins, is made on a very thin puff pastry. I have store-bought dough (it’s easier and easier for me). It turns out equally tasty on yeast and yeast-free. Total Needed:

    • 1 pack of puff pastry;
    • 5 chicken eggs;
    • packaging frozen spinach (in season, of course, it is better to take fresh);
    • s alt, black pepper.

    Boiled eggs should be finely chopped. Defrost the spinach completely and squeeze out almost all the water (this is important!). Fresh spinach does not need to be squeezed, it just needs to be cut.

    Chop spinach. Mix with eggs, s alt and pepper.

    Roll out the dough to a thickness of about 0.5-0.7 cm and put in a mold. Spreading the stuffing.

    Cover with a lid and dough on top and pinch the edges. From above we make several cuts with a knife or fork.

    We send the future pie with egg and spinach to a preheated oven and bake for about 20 minutes at a temperature of 180-200 degrees.

    This cake is delicious both hot and cold. Bon appetit!

    If you like savory pastries, try spinach and cheese pie too!

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