Spinach and Egg Flatbreads
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach, frozen
- 250 g flour
- 15 g yeast
- 2 tablespoons oil
- 100 g sour cream
- 50 g cheese, rated
- 1 onion (s)
- 1 clove garlic
- 4 egg (s)
- salt and pepper
- 125 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- First make a yeast dough from the flour, yeast, water (lukewarm) and a pinch of salt and let it rise covered in a warm place for 30 minutes.
- In the meantime, dice the onion and garlic and sauté them in 1 tablespoon of oil. Then squeeze out the spinach and add it to the pan and season with salt and pepper.
- When the dough has risen, quarter it and roll it out into round, approx. 1-1.5 cm thick flat cakes. This is coated with the sour cream, the cheese sprinkled on top and the spinach on top.
- The cakes are placed on a baking sheet lined with baking paper and a recess is pressed into each one with a spoon. In each of these you beat an egg.
- Bake in a preheated oven at 220 degrees for about 15-20 minutes.
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