A delicate buttery crust is the base for this savory and flavor-packed pie. Mushrooms, tomatoes, cod, and spinach are paired with eggs to make for a flavorful and fresh filling. This dish is perfect for a brunch and especially good in the summer when produce is at its freshest. Pair this with a green salad for a filling and healthy lunch, or try it with a mimosa for a festive brunch.


  • 100 grams wheat flour
  • 100 grams wholemeal flour
  • 1 egg
  • salt
  • 80 grams softened butter
  • fish (/cod leftovers)
  • fresh spinach
  • mushrooms
  • 1 garlic clove
  • 2 eggs
  • 4 cherry tomatoes
  • 200 milliliters cream (or soy cream)
  • salt
  • ground black pepper
  • nutmeg
  • olive oil
  • parmesan cheese (grated)


  1. Preheat oven to 180 degrees Celsius.
  2. Mix all the ingredients. If necessary, add a little water. Refrigerate while preparing the filling.
  3. Heat the olive oil in a skillet, add the garlic, and let it fry until it starts to release its aroma and flavor the olive oil. Remove the garlic from the olive oil.
  4. Add the sliced ​​mushrooms, and cook until they change color, and are soft.
  5. Add the spinach, and stir until they begin to wilt.
  6. Season with a pinch of salt.
  7. Roll out the pastry in a baking tray, or cake pan.
  8. Place the shredded fish on top.
  9. Add the mushrooms and spinach mixture on top of the fish.
  10. In a bowl, beat the eggs. Add the cream to the eggs, and mix. Season with salt, pepper, and nutmeg. Pour on the filling.
  11. Garnish with the sliced tomato.
  12. Bake for about 30 minutes, until custard is cooked and golden. If using puff pastry, bake at 225 C.
  13. Grate the Parmesan cheese.
  14. Remove the pie from the oven, and sprinkle with the freshly grated Parmesan cheese.
  15. Serve with a green salad.
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NutritionView more



Calories610Calories from Fat370
Total Fat41g63%
Saturated Fat21g105%
Trans Fat
Calories from Fat370
Total Carbohydrate43g14%
Dietary Fiber7g28%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Tracey M. 29 May 2015
These sponge cakes make a light and pleasing pick-me-up between meals with a cup of herbal tea. Or a grab-in-go when something slightly sweet is desired. I have also frosted them with an orange glaze, dipped one end of them in melted chocolate and sprinkled with chopped walnuts. They can dress up or down and do a fine job of both!