Today I’m again in a hurry to come to you with another breakfast idea - these are crispy crumbly puff pastries with a soft, chewy center of melted cheese with spinach, onion and egg. Don’t be alarmed, the “onion” taste and smell are not felt at all, but only give our filling a kind of piquant note. Spinach has a completely neutral taste and plays a secondary role here: it unobtrusively adds color, making our filling more interesting and noble, and also slightly “vitaminizes” our puff pastries. After all, spinach is a real vitamin bomb, by the way, resistant to heat treatment, which is very beneficial for you and me!

The recipe for puff pastries is completely uncomplicated, but everything ingenious is simple! And again, this is a basic recipe: you can add ham, sausage or frankfurters to the filling if you wish, you can remove onions from it, if you really don’t like it at all, you can make not puff pastries, but one large layer cake, so that it’s faster (only before baking You will need to prick it well on top or make cuts to allow steam to escape). It will still be delicious both hot and cold - checked;)))
It will take you about 20 minutes to make the filling and form the puff pastries; all you have to do is put them in the oven and after 15-20 minutes you will be crunching with all your might into a delicious breakfast.

If you like spinach, take note, it turns out very tasty and full of vitamins!

We will need for 6 layers:

• yeast-free puff pastry - 500 g
• hard cheese – 180 g
• spinach - 100-120 g
• onion – 1 pc.
• egg – 1-2 pcs
• salt – 1 pinch

How to make puff pastries with spinach and cheese (step-by-step recipe with photos):

Remove 500 g of puff pastry from the packaging, separate the two layers of dough from each other and leave to defrost at room temperature for 20 minutes, covering the dough with a towel to avoid airing.

Preparing the filling. Pour about 2 cups of water into a small saucepan and bring to a boil. At this time, rinse 100-120 g of spinach, remove thick stems and chop coarsely.


Place the chopped spinach in boiling salted water and blanch for 1 minute.


Drain the spinach in a colander and allow the liquid to drain. Next, grate 180 g of cheese into a deep bowl. Peel the onion and chop finely. Add finely chopped onion to the grated cheese, break 1 large egg or 2 small ones, add blanched spinach, a pinch of salt and mix the filling well.

Forming puff pastries

Roll out the layers of dough on a floured countertop into equal rectangles 5 mm thick. It is necessary to roll out the dough in one direction: either up - down, or right - left, so that the layers of dough are not broken.


Cut each layer of puff pastry into 3 equal squares.


Place on squares of dough (6 pieces in total) and distribute 2-2.5 tbsp evenly. fillings, retreating slightly at the top and sides. I recommend brushing the top of the dough with water to seal the seam. Fold the edges of the dough on the sides inward, slightly covering the filling, and roll into small rolls.

Place the puff pastries, seam side down, on a baking sheet previously lined with baking paper and sprinkled with water (to make the puff pastries crispier).


Bake the puff pastries in an oven preheated to 220 C for approximately 20 minutes until they are golden brown.
Remove the finished puff pastries from the oven, cool slightly (if you have iron patience) and serve with a cup of morning coffee.

For such puffs, you can use homemade or store-bought.

Bon appetit and have a nice day!

Our You Tube channel has a detailed video recipe on how to make puff pastry dough yourself. It can be frozen for future use and used for puff pastries, croissants and other homemade puff pastry treats. I invite you to watch!

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

Very good meat pies are made if you use pizza dough. It is convenient to use, it always rises. It can be made as useful as possible. The filling depends on the imagination of the cook. The result is excellent baking, which is not inferior to any industrial cooking.

Products

• whole grain flour - 1 heaped glass;
  
• vegetable oil - 40 ml;
• warm clean water - 50 ml;
• loosening component - 1 tsp. ;
• wheat or oat bran - 1.5 tbsp. ;
• salt - 1\2 tsp.

For the filling you will need the following ingredients:

• frozen spinach - 3 -4 briquettes;
• chopped meat - 300 g;
• vegetable oil ;
• onion - 1 pc. ;
• cheese - 100-150 g;
• ground allspice;
• salt ;

Preparation

The dough is kneaded manually. It is without yeast, it will not be very suitable, but it will turn out pliable and very soft. Dry ingredients are mixed. All other ingredients are added to them. After kneading, it should be allowed to rest for at least 20 minutes. After this, it must be divided into two equal parts. They will form the top and bottom of our covered pie.

The actual meat pie with spinach is prepared as follows:

1 . Onions are fried with minced meat in vegetable oil. Spinach briquettes are added. Close the frying pan with a lid and keep the filling in such conditions on the fire for another 5 minutes. Everything is mixed up.

2. The filling is salted and peppered. It is almost ready.

3. Roll out two parts of the dough separately. You can make two rectangles or two large ovals.

4 . The bottom layer is placed on parchment. You can sprinkle it with a little vegetable oil.

5 . Place the filling in the middle of the layer and distribute it evenly. You can salt it a little more.

6. Slices of cheese are placed on top of the meat filling.

7. The second layer of dough should lie on top in the same way as the first so that they are connected on the sides.

8 . The sides should be pinched by hand along the entire perimeter contact edges

9 . You can pierce the top layer of the pie in several places with a fork. Then the dough of the top layer will not rise too much above the filling during cooking.
10 . This meat pie should be baked until lightly golden and evenly colored. This will take about 35 minutes at moderate heat in the oven. You can grease it at the end of cooking with beaten yolk and milk on top, but even without such a procedure it turns out very nice.

Pickled cheeses have long established themselves as a universal filling for savory baked goods. They are in harmony with almost any food - meat, fish, vegetables, all kinds of juicy greens. So, today we are preparing a pie with spinach and feta cheese - a delicious pastry with an abundance of soft, aromatic, salty filling under a thin shell of dough.

A piece of such a pie fully replaces a side dish, because it can be served with many meat products, vegetable salads, and baked fish. But the best option is a hearty snack with a cup of tea!

Ingredients:

For the test:

• flour - 300 g;
• butter - 150 g;
• milk - 10-12 tbsp. spoon;
• salt - 1 teaspoon.

For filling:

• spinach - 400 g;
• feta cheese - 350 g;
• green onion - 20 g;
• dill - 20 g;
• egg - 1 pc.;
• garlic - 1-2 cloves;
• vegetable oil (for frying).

Additionally:

• egg (for greasing the pie) - 1 pc.;
• sesame (optional) - 1-2 tbsp. spoons.

Spinach and cheese pie recipe with photo

1. Mix the entire portion of flour with salt. Add cold butter, grated on a coarse grater. To prevent the butter shavings from sticking together into large lumps, periodically mix with flour.
   
2. When all the butter has been added, grind the contents of the bowl into crumbs.
   
3. Add cooled milk and gather the flour mixture into a single lump. There is no need to knead the dough for a long time.
   
4. Roll out most of the dough on a floured table into a circle 3-5 mm thick. Wrapping it on a rolling pin, transfer it to a mold with a diameter of 22 cm. We compact the layer along the bottom, pressing the sides against the walls.
   

   Spinach and cheese pie filling

5. Heat a frying pan with vegetable oil, add garlic, peeled and crushed with the flat side of a knife. Fry for 30-60 seconds, saturating the oil with aroma.
   
6. Wash the spinach thoroughly and cut the leaves into thin strips. Place in garlic-flavored oil (remove the dehydrated garlic cloves first). Simmer the spinach over low heat under the lid for 5 minutes (if using frozen spinach, do not cover with the lid to allow the moisture to evaporate). Finely chop the green onions and dill and add to the spinach. Stir the greens and heat for literally 1-2 minutes. Then remove from heat and cool.
   
7. Crumble the cheese into small lumps with your hands or cut it finely and add it to the cooled greens. Stir and taste the filling for salt (usually additional salt is not required, since feta initially has a salty taste).
   
8. Add a fresh egg to the cheese-spinach mixture and stir thoroughly.
   
9. Place the filling in the mold with the dough, distributing it evenly.
   
10. Roll out the remaining dough into a round layer and transfer it to the surface of the pie. Glue the edges together, tucking the sides to the filling. We make a cross-shaped cut in the center to allow steam to escape.
    
11. Lightly beat the egg and brush the top layer of dough. If desired, sprinkle with sesame seeds.
    
12. Bake in an oven preheated to 190 degrees for 30-40 minutes (until the dough is noticeably browned).
    
13. Cool until warm, and then serve the spinach and cheese pie.
    

Bon appetit!