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Spring Khachapuri

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1h

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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

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
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.

2
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.

3
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.

4
Prepare the vegetables

Roughly chop the spinach and thinly slice the green onions. Add them to the cheese mixture and stir to combine.

5
Preheat the oven

Preheat the oven to 375°F (190°C).

6
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.

7
Add the eggs

Make a well in the center of the cheese mixture on each khachapuri. Crack an egg into each well.

8
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.

9
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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