Egg pies are very common in Ukrainian cuisine, often in the context of Easter and mostly made with a yeast-raised dough. This one is more like the Russian "lazy" pies I have been making for the last few years, with a baking powder batter encasing, in this case, hard boiled eggs and green onions along with some other herb if you can get it. The result is an excellent breakfast, brunch, or lunch dish that goes together very easily and doesn't take all that long to bake either.
I used spelt flour, as I so usually do; it worked very well.
4 to 6 servings
1 hour - 30 minutes prep time
Prepare the Filling:
4 large eggs
1 bunch green onions
1/4 cup finely chopped parsley OR dill
salt & freshly ground black pepper
Put the eggs in a pot of water to cover, and bring them to a boil. Boil for 1 minute, then remove from the heat and cover. Let them sit for 10 minutes, then place them in cold water to cool.
Wash, trim, and chop the herbs. Peel the eggs, chop them coarsely, and add them. Season with salt and pepper.
Make the Pie & Bake:
1 1/4 cups whole spelt flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup mayonnaise
1/3 cup thick yogurt
3 large eggs
1 teaspoon unsalted butter
Mix the flour, salt, and baking soda, ideally right in the measuring cup. Mix the mayonnaise and yogurt in a mixing bowl, and break in the eggs and mix one at a time.
Preheat the oven to 350°F. Lightly oil a 9" pie plate with the butter.
Mix the flour into the wet ingredients until well blended. Spread about half the batter in the prepared pie plate, then sprinkle the eggs and herbs evenly over them. Dollop the remaining batter over the eggs and herbs until they are covered.
Bake at 350°F for 30 to 35 minutes, until cooked through. Let rest until just warm or room temperature before serving. Keep any leftovers well wrapped in the fridge, but bring them back up to room temperature to serve. However, this is best freshly made.
Last year at this time I made Leek & Sorrel Quiche.
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