Florentine pie

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Florentine pie Florentine pie Florentine pie

On a thin crispy pastry, an egg baked with spinach is an interesting option for a quick breakfast. To speed up the process, use ready-made dough, spinach can be selected fresh or frozen, sour cream can be replaced with 1 tbsp. l fat cream.

30 min


Puff pastry
250 gr
2-4 pcs
Pieces Yolk
1 pcs
200 gr
Sour cream
3 Tbsp. tabl
Olive oil
1 Tbsp. spoon
1 Tbsp. spoon
1/2 tsp
Black pepper


Florentine pie step 1
Prepare the necessary products. Defrost spinach and puff pastry at room temperature. Squeeze the excess fluid from the spinach.
Florentine pie step 2
Roll out the dough a little. Make a cut-knife with a knife, departing from the edge by 1.5 cm. Lubricate the sides with a mixture of yolk and 1 tbsp. l water. Prick the rest of the dough with a fork. Place the workpieces in an oven preheated to 180 ° C for 10 minutes.
Florentine pie step 3
Heat butter and olive oil in a pan and fry the spinach for 2-3 minutes. Add nutmeg, salt and pepper to taste. Remove from heat.
Florentine pie step 4
Combine with sour cream. Spread the filling on the baked blanks without going to the sides. Break 1-2 eggs on top and send the future pie in the oven to bake for 7 or 12 minutes. The baking time depends on your preference for baking eggs.
Recipe Type