Recipe details
Breakfast
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Spring Khachapuri
1h
6 servings
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Spring Khachapuri is a delightful twist on the classic Georgian cheese bread. This savory pastry is filled with a blend of creamy cheeses, fresh herbs, and spring vegetables, creating a satisfying and flavorful dish. The tender, golden-brown crust encases a gooey, cheesy center, making it a perfect comfort food for any occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
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Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the dough
In a large bowl, mix together the all-purpose flour, active dry yeast, sugar, and salt. Gradually add the warm water and 1 tablespoon of olive oil, stirring until a soft dough forms.
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling
While the dough is rising, prepare the filling. In a large bowl, mix together the shredded mozzarella cheese, crumbled feta cheese, and ricotta cheese.
Prepare the vegetables
Roughly chop the spinach and thinly slice the green onions. Add them to the cheese mixture and stir to combine.
Preheat the oven
Preheat the oven to 375°F (190°C).
Shape the khachapuri
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a circle, about 8 inches in diameter. Place 1/6 of the cheese and vegetable mixture in the center of each dough circle, leaving a 1-inch border around the edges.
Add the eggs
Make a well in the center of the cheese mixture on each khachapuri. Crack an egg into each well.
Fold and bake
Fold the edges of the dough up and over the filling, creating a boat-like shape. Pinch the ends together to seal. Place the khachapuri on a baking sheet lined with parchment paper. Brush the dough with the remaining 1 tablespoon of olive oil.
Bake and serve
Bake the Spring Khachapuri for 25-30 minutes, or until the crust is golden brown and the egg whites are set but the yolks are still runny. Serve hot.
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