Khachapuri is a traditional Georgian pastry, usually filled with lots of cheeses and topped with a sunny side-up egg. It’s decadent, so comforting and perfect as a rich breakfast in the weekends.
Lately I made my own version to khachapuri, and I added spinach to the filling. The result was so satisfying and delicious I simply had to publish the recipe so that you’d make it too!
Spinach and Cheese Khachapuri
For the dough:
- 400 grams all-purpose flour
- 8 grams (2 tsp.) active dry yeast
- 60 ml. (4 tbsp.) vegetable oil
- 1 large egg
- 150 ml. plain natural yogurt
- 40 grams (4 tbsp.) sugar
- 1 tsp. salt
For the spinach filling:
- 400 grams fresh spinach leaves
- 1 finely chopped onion
- 2 tsp. olive oil
- Salt and pepper to taste
For the cheese:
- 250 grams grated feta cheese
- 150 grams grated mozzarella cheese
- 4 large eggs
Dough: in a mixer bowl with a kneading attachment place flour, yeast, oil, egg, yogurt, sugar and salt and knead for 10-14 minutes at a low to medium speed until soft, smooth dough is obtained.
Cover the bowl and let the dough rise for 1-2 hours in a warm place until it doubles its volume.
Spinach filling: heat a wide skillet over medium-high flame.
Add oil and chopped onion and cook until the onion gets a light golden color.
Add spinach and cook on high heat while stirring for 3-4 minutes until the spinach loses its volume. Add salt and pepper to taste.
Remove from heat, drain and cool completely at room temperature.
Cheese: mix feta and mozzarella cheese to a uniform mixture.
Assemble the khachapuri: divide the dough into 4 equal parts.
Create from each piece of dough an elongated elliptical shape with a wide dent in the center.
Place the pieces of dough on an oven pan lined with baking paper.
Fill the dents with spinach mixture and the cheeses (cheese filling at the top)
Cover and allow rising for about 20-30 minutes before baking.
Preheat the oven to 180c degrees.
Bake the khachapuris for 10-15 minutes or until they are lightly golden.
Remove from the oven and break one egg on each unit in the center.
Return the khachapuris for baking at 200c degrees for another 5-10 minutes, depending on your preference for the egg texture.
- Instead of feta cheese you can use any other traditional Greek or Bulgarian cheeses in the same amount.
- Instead of mozzarella you can use Haloumi cheese in the same amount.
- For the spinach filling you can add 1-2 cloves of crushed garlic.
- The khachapuris are at their best on the day of preparation. It is recommended to serve directly from the oven.