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Ain Spainouria, Tunisian-Style Scotch eggs

Not only this dish is packed with proteins, and fibres, but it is also super delicious; you will be amazed by how easy to prepare this Andalusian dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: Arab, Tunisian
Servings: 6 people


  • 1 Pound of minced meat
  • 1 Piece onion
  • 1 1/2 Pounds of fresh spinach
  • 1 Pound of puff pastry
  • 3 raw Large eggs
  • 5 Hard-boiled eggs
  • 2 Tablespoons of olive oil
  • 1 Pinch of salt
  • 1 Pinch of ground black pepper
  • 1 teaspoon of Fennel seeds


  • Sauté the minced meat in a drizzle of olive oil with the finely chopped onion; then season with salt and pepper
  • Clean the spinach leaves, and put them in a saucepan with about 1 tbsp of oil, just enough time to wilt the leaves.
  • Mix the meat with the raw eggs, keeping a yolk aside for decoration later.
  • Line the bottom and the sides of a baking tray tin with half the puff pastry.
  • Place half of the meat mixture; then wrap each hard-boiled egg into spinach leaves and arrange them in a row in the middle of the mold
  • Pour the second half of the meat mixture; then cover with the rest of the puff pastry and make diamonds with strips of dough.
  • Beat the egg yolk. Brush the dough with a brush. Top with the fennel seeds.
  • Preheat the oven to about 390° F; bake for about 45 minutes
  • You can serve this dish with a salad.
  • Serve and enjoy your dish!