Adjarian Khachapuri - Cheese and Spinach Boats with Egg
In Adjara, on the Black Sea coast, khachapuri is baked as an open boat, and the egg is cracked into it right at the end. In this version spinach adds color and freshness to the salty cheeses, and two boats stay egg-free for those who prefer.
⏱ 46 min🍽 6 servings 🌍 Mediterranean👩🍳 Afoona🧩 3 parts
Mix the flour, yeast, sugar and salt in a large bowl.
Bowl
2
Add the lukewarm milk, water and olive oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
For the Pastry Filling
4
Steam the spinach in a dry pan for 2 minutes, just until it collapses, and let cool.
StoveFrying pan
5
Squeeze the liquid out of the spinach well and chop it fine.
6
In a bowl, mix the spinach, Bulgarian cheese, mozzarella and egg.
Bowl
To assemble
7
Preheat the oven to 230°C (445°F), with a baking sheet inside.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8
Divide the dough into 6 balls and roll out each ball into a 25 by 15 cm oval on parchment paper.
Rolling pin
9
Roll the two long sides inward, toward the center, and pinch the ends together at both sides, forming a boat with thick sides.
10
Fill the center of the boats with the filling.
11
Brush the edges with the egg.
Pastry brush
12
Slide the boats, on their paper, onto the hot baking sheet.
13
Bake 12 minutes, until the dough is browned and the cheese is bubbling.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
14
Take out of the oven, make a well in the filling of four boats and crack an egg into each. Return to the oven for 3–4 minutes, until the white sets and the yolk is still runny.
💡The egg goes in only for the last few minutes: the white sets and the yolk stays runny, to be stirred into the hot cheese at the table.
15
Place the butter on each boat and serve hot.
728calories
30 gprotein
66 gcarbs
36 gfat
● protein 17%● carbs 37%● fat 46%
Per serving (308 g), of 6 servings
For the Dough base · For the Pastry Filling · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
