Spring | Puff Pastry with Spinach, Eggs and Sweet Gorgonzola

Spinach,spinach pastry

The best combination ever you will keep on serving ’till the last crumb!

Another great dish with the two magic key ingredients for oven dishes I like to make: spinach and eggs. You can never serve enough of this dish, you are always short. Because it’s so tasty you tend to eat faster, but if you wait a little while you will notice that it’s not actually that light!

Gorgonzola originates from Italy and has a very distinctive smell and bluish green marbling look. It is a soft cheese and less strong than the Gorgonzola Piccante. For this dish I’ve only you used a little to sprinkle on top. It’s just to add a bit of spice.

Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2 adults
Difficulty: easy











  • 6 leaves of puff pastry
  • 450 grams of fresh spinach
  • sweet gorgonzola
  • 2 eggs
  • 2 cloves of garlic
  • salt and pepper

Puff pastry, vegetable cakeInstructions

Preheat the oven at 210 degrees Celsius. Take 6 slices of puff pastry from the freezer and allow to defrost. Cover the baking tray with a baking sheet.

Place the 6 slices on a baking tray. Take a fork and make little holes in the pastry – make many. Now bake the pastry for 10 minutes. In the meantime you fry the spinach with some oil and 2 cloves of garlic in a large frying pan. Remove the water.

Take out the pastry from the oven and add the spinach on top. Leave the oven on. Break the eggs in a bowl and pour onto the pastry dish. Add a bit of pepper and salt.

Place the baking tray inside the oven and set the timer to 10 minutes. Before serving: sprinkle some Gorgonzola on the pastry. Bon appetito!


Spinach puff pastry, egg, gorgonzola


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