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Spinach-Feta Khachapuri

Spinach-Feta Khachapuri with Fried Egg and Sautéed Bell Pepper

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Think of this traditional stuffed bread from Georgia (the country, just north of Turkey) as a football-shaped mini pizza, loaded with cheese and other fillings and often topped with a fried egg. What makes it better than a pizza, says Chef Giuseppe, is that you can tear off the thick edges of crust and dip into the runny, golden yolk in the center. A mix of sautéed bell peppers and caramelized onions is the perfect slightly sweet contrast to the cheesy khachapuri.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 940
  • Protein 35g
  • Total Carb 103g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • feta cheese
    • 2 ounces
    • feta cheese
  • flour
    • 1/4 cup
    • flour
  • shredded mozzarella and provolone cheese blend
    • 3 ounces
    • shredded mozzarella and provolone cheese blend
  • parchment paper
    • 1
    • parchment paper
  • red wine vinegar
    • 1/4 cup
    • red wine vinegar
  • honey
    • 2 packets
    • honey
  • red bell pepper
    • 1
    • red bell pepper
  • chives
    • 1/8 ounce
    • chives
  • baby spinach
    • 2 ounces
    • baby spinach
  • pizza dough
    • 12 ounces
    • pizza dough
  • Vidalia onion
    • 1
    • Vidalia onion
  • yellow bell pepper
    • 1
    • yellow bell pepper

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • eggs
  • rolling pin (optional)
  • baking sheet
  • 12" large nonstick pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Remove pizza dough from bag and let soften at room temperature. Rinse all produce. Pat spinach dry and roughly chop. Halve bell peppers lengthwise, discarding seeds and stem, and slice lengthwise into ¼-inch strips. Thinly slice chives. Peel onion, halve, and thinly slice. In a medium bowl, stir together cheese blend, feta, and chopped spinach to combine.

  2. Shape khachapuri dough

    Shape khachapuri dough

    Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch pizza dough into a large oval shape, rotating frequently and working from center to edges, until ¼-inch thick.



  3. Fill and bake khachapuri

    Fill and bake khachapuri

    Carefully transfer dough to prepared baking sheet. Pinch the left and right edges of the dough and twist once, then roll remaining edges over once, to form a thicker crust. Rub all over with 1 tablespoon olive oil. Fill khachapuri with spinach and cheese mixture, spreading in an even layer, and bake until crust is crisp and lightly browned, 15-17 minutes.

  4. Sauté peppers and onions

    Sauté peppers and onions

    While khachapuri bakes, heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add bell peppers, ¼ teaspoon salt, and black pepper, and cook until softened, 4-6 minutes. Add honey and vinegar and cook until vinegar has mostly evaporated, 2-3 minutes. Divide sautéed peppers between serving dishes; reserve pan for Step 5.  

  5. Fry eggs

    Fry eggs

    Heat 1 tablespoon olive oil in pan from bell peppers over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and black pepper as desired. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.



  6. Plate khachapuri

    Plate khachapuri

    Top khachapuri with eggs, then cut in half and divide between serving plates with sautéed peppers. Sprinkle over chives and dig in!

What is Plated?

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