Spring Herb Appetizer

I happened to prepare this recipe for an anniversary because I had fresh nettles and didn't want to make a classic dish. It's something between a pie and a pudding, with plenty of greens, suitable for an appetizer platter. It doesn't have a fancy name, but at the family table, it was the first to disappear, and everyone asked what was in it.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 6-8 pieces, depending on how you cut it
Difficulty: easy
Recipe type: spring appetizer, for family meals or celebrations

Ingredients

nettles – 500 g
green onion – 6 stalks
red bell pepper – 1 piece
green garlic – 4 stalks
goose egg – 1 piece
white wheat flour – 2-3 tablespoons
breadcrumbs – 2 tablespoons
grated cheese – about 50 g
olive oil
iodized salt
freshly ground pepper

Preparation method

1. Cleaning the nettles
The nettles are washed well under cold running water. I remove the thick stems or overly large leaves. I fill a large pot with water, bring it to a boil, add salt, and blanch the nettles for 2-3 minutes. I drain them immediately and let them cool. Once they are no longer hot, I chop them finely.

2. Preparing the vegetables
The green onion, red bell pepper, and green garlic are cleaned, washed, and finely chopped. I don't chop them too finely because I want some texture left after baking.

3. Sautéing the vegetables
I put 2-3 tablespoons of olive oil in a wok or large frying pan. Over low heat, I add the onion, bell pepper, and garlic and sauté them for 5-7 minutes until they soften, stirring occasionally. I don't let them brown, just enough to become slightly translucent.

4. Adding the nettles
The chopped nettles are added to the vegetables in the pan. I mix well and let them cook for another 2 minutes, just enough to combine the flavors. I season with salt and freshly ground pepper to taste.

5. Preparing the egg mixture
In a separate bowl, I whisk the goose egg with a whisk. I add 2-3 tablespoons of flour and 2 tablespoons of breadcrumbs and mix until I get a fluid batter without lumps.

6. Combining the ingredients
I pour the egg mixture over the slightly cooled vegetables and nettles. I gently mix with a spatula, just enough to incorporate. I don't overdo it so that the vegetables don't break.

7. Baking
I pour the mixture into a baking dish lined with parchment paper or lightly greased with oil. I level it as much as possible. I put the dish in a preheated oven at medium heat (180°C) and bake for 30 minutes. I check with a toothpick – if it comes out clean, it's done.

8. Finishing with cheese
I take the dish out of the oven, sprinkle the grated cheese evenly over the entire surface. I put the dish back in the oven, but with the heat off, just with the door closed. In a few minutes, the cheese melts from the residual heat.

Why I make this recipe often
It helps when I have spring greens and don't want to boil them like in the classic nettle dish. It’s quick to make, works as a snack or on an appetizer platter for larger meals. It cuts well and remains tasty at room temperature, so you don't depend on reheating.

Tips and variations

Tips
Use only the leaves and tender tips of the nettles. If you have older nettles, boil them for 1-2 minutes longer.
Let the vegetables cool slightly before adding the egg so that it doesn't coagulate too quickly.
The dish doesn’t need to be very deep – a layer of 2-3 cm bakes evenly.

Substitutions
Goose eggs can be replaced with two larger chicken eggs if you don't have them on hand.
The cheese can be any type of cheese that melts easily – hard cottage cheese, Emmental, or even cheddar.
If you don’t want breadcrumbs, just use flour, but the texture will be slightly different.

Variations
You can replace the nettles with fresh spinach or a mix of wild garlic and sorrel if you can't find nettles.
Add dill or parsley if you like the flavor, but not too much so that it doesn't overpower the taste of the nettles.

Serving ideas
It can be served cut into squares as an appetizer, on a platter alongside other seasonal snacks.
It is good both cold and slightly warmed. It goes well with a tomato salad or as a side dish for simple roasts.
If you want to make individual portions, you can bake the mixture in small muffin-like molds.

Frequently asked questions
1. Can I use another type of greenery if I don't have nettles?
Yes, spinach or a mix of spinach and wild garlic works well. You can also use sorrel.
2. What if I don’t have a goose egg?
Two large chicken eggs are sufficient for the same amount of vegetables.
3. Do I need to blanch the nettles, or can I put them in raw?
It’s important to blanch them for a few minutes. Otherwise, they can remain tough and slightly bitter.
4. Can I prepare the mixture in advance?
You can prepare the part with the vegetables and nettles, but add the egg, flour, and breadcrumbs only before baking.
5. Can this pudding be frozen?
I do not recommend freezing, as the texture changes after thawing.

Nutritional values
Approximately, for one serving (out of 8):
calories: 100-120
protein: 6-8 g
fat: 5-7 g
carbohydrates: 8-10 g

Values may vary depending on how much cheese and oil you use, but the recipe is relatively low in fat and rich in fiber and protein from the egg and greens.

Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. It can be eaten cold or at room temperature. If you want to reheat it, put the pieces in the oven or pan for a few minutes, not in the microwave (it loses its texture). Freezing is not recommended.

Nettles are cleaned under a stream of cold water, then blanched in plenty of boiling water with a little salt. They are drained and left to cool. Meanwhile, the onion, garlic, and cleaned, washed, and finely chopped bell pepper are sautéed in a little olive oil in a wok over low heat. After the vegetables have softened, the finely chopped nettles are added, seasoned with salt and pepper. The goose egg is beaten well with 2-3 tablespoons of flour and 2 tablespoons of breadcrumbs, then added to the mixture of greens, gently incorporated to blend the flavors, then the dish is placed in the oven at medium heat for about 30 minutes. After passing the toothpick test, it is removed from the oven, grated cheese is sprinkled on top, and it is put back in the oven, attention, without fire ;) Enjoy and bon appétit!

 Ingredients: wild garlic approx. 500 g, green onions 6 stalks, red bell pepper 1 piece, olive oil, green garlic 4 pieces, breadcrumbs, white wheat flour, goose egg 1 piece, iodized salt, freshly ground pepper, grated cheese approx. 50 g.