Chicken Zrazy with Spinach and Egg
by Editorial Staff
Chicken zrazy stuffed with spinach and egg is a wonderful home-cooked dish that will perfectly diversify your usual menu. Crispy crust, a thin appetizing layer of minced chicken with dill, juicy and balanced filling of boiled eggs and fresh spinach inside. These are delicious zrazy, be sure to cook!
Cook: 1 hour 5 min.
Servings: 6
Ingredients
- Minced chicken (fillet) – 500 g
- Onions (small) – 50 g (1 pc.)
- Fresh dill – 2-3 branches
- Egg – 1 pc.
- Bread crumbs – 3 tbsp
- Seasoning for chicken – 0.5 teaspoon
- Salt to taste
- Sunflower oil (for frying) – 60 ml (4 tablespoons)
For filling:
- Fresh spinach – 120 g
- Eggs – 3 pcs.
- Butter – 1 tbsp + 25 g
- Salt to taste
- Ground black pepper – to taste
- Bread crumbs – 3 tbsp
Remove the butter from the refrigerator in advance.
Directions
- Place the eggs in a saucepan with water and cook for 10 minutes after boiling.
- Rinse the spinach thoroughly in cold water, dry, and remove the tough stems. Cut the spinach leaves into not too small strips. In a frying pan preheated with butter (1 tablespoon) fry the spinach for about 2 minutes, until soft.
- Cool the eggs in cold water, then peel them. Cut the eggs into small cubes.
- Transfer the sautéed spinach to a bowl, let it cool, then add the chopped eggs, remaining soft butter, salt, and black pepper. Mix everything well. The spinach and egg filling is ready.
- Transfer the prepared minced chicken to a bowl.
- Peel the onion, rinse and cut into small cubes. Rinse the dull, dry, and chop.
- Place the onion, dill, breadcrumbs, salt, and chicken seasoning in a bowl of minced chicken. Drive-in an egg here.
- Stir the minced meat until the ingredients are evenly distributed.
- Form zrazy. To do this, divide the minced meat into 6 equal parts. Take one slice of minced meat, form a round cake and place it on one of the halves of a clean plastic bag (or cling film). Cover the flatbread with the other half of the bag and, smoothing with your palms, shape it into a thin flatbread. Place 1/6 of the egg and spinach filling in the middle of the minced meat cake.
- Use a bag to seal the edges of the minced meat, covering the egg spinach filling. You will get an elongated cutlet resembling a dumpling in shape. Then turn the patty over with the seam down and, using the bag, shape it into a flat, oval cut.
- Bread the prepared zrazy in the remaining bread crumbs.
- Form zrazy from the remaining minced meat and filling in the same way. From the specified number of ingredients, I got 6 times. Turn on the oven to heat up to 180 degrees.
- Heat enough sunflower oil in a skillet. Put prepared zrazy in hot oil. Fry the zrazy over high heat for 5 minutes on each side, until a beautiful golden crust.
- Transfer the fried zrazy to a baking dish. Bring zrazy to readiness in a preheated oven for 10-15 minutes.
- Chicken zrazy with spinach and egg is ready. Serve hot with any side dish of your choice. Enjoy your meal!
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