Filter
Reset
Sort ByRelevance
NUBBYJEN
Crusty egg spinach pie
Filo pastry pie with spinach, egg, tomato and cream cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the filo pastry thaw according to the instructions on the package.
-
Boil the eggs hard in about 7 minutes, peel them and cut into slices. Let the spinach thaw in the microwave and press out the moisture in a sieve.
-
Preheat the oven to 200 ° C.
-
Cut the tomatoes into small cubes. Grease the spring form.
-
Brush with a brush 3 of the 10 sheets with ⅓ of the margarine, put together in the form. Repeat this twice, every time a little jump.
-
Beat the eggs with the cream cheese, pepper and salt. Mix the spinach with the cream cheese mixture and the tomato.
-
Put half of the mixture in the mold, divide the egg slices over it. Place the rest of the spinach mixture in the mold.
-
Tear the last filo pastry into pieces and sprinkle over the cake. Fry the cake in about 45 minutes until golden brown.
Blogs that might be interesting
-
20 minMain dishBroccoli, Sesame seed, oil, spring / forest onion, garlic, ginger ball in syrup, soy sauce, ketjapmarinademanis, sherry, tortilla wrap, smoked salmon, coriander, basil,thai wrap -
20 minMain dishnut rice, Eggs, sprouts, butter, onion, Red pepper, Indian,Brussels sprouts with nut rice -
15 minMain dishalmond shavings, traditional olive oil, Gnocchi, garlic, wild spinach, chilled hüttenkäse cheese, fresh basil, Pecorino Romano, Cherry tomatoes,gnocchi with basil and tomato -
30 minMain dishonion, garlic, medium sized egg, traditional olive oil, potato wedges with peel, Provencal wok vegetable, dried Provençal herbs, Rondelé fromage de chèvre,provençal tortilla with soft goat's cheese
Nutrition
510Calories
Sodium20% DV485mg
Fat49% DV32g
Protein42% DV21g
Carbs12% DV35g
Fiber16% DV4g
Loved it