Avocado Spinach Khachapuri - Georgian Cheese Bread with Herbs
This Georgian-inspired cheese boat features a unique avocado-enriched dough filled with creamy spinach, feta, and fresh herbs. The traditional boat-shaped bread holds a rich mixture of cream cheese, mashed avocado, and aromatic spices, topped with a runny egg yolk and melted mozzarella. Perfect for brunch or as a show-stopping appetizer, this fusion version combines the comfort of classic khachapuri with the fresh flavors of avocado and spinach. The dough's subtle avocado flavor pairs beautifully with the savory filling, while roasted hazelnuts add a delightful crunch.
Ingredients
- 2 ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
note: may affect texture slightly
- 1 ½ t salt
- ¼ ea avocado, pitted, peeled, and mashed
- 1 ea egg
- 2 t olive oil
- ½ cup sparkling water
- ½ cup cream cheese, softened
- ½ ea avocado, pitted, peeled, and mashed
- ½ cup frozen spinach, thawed and excess moisture removed
- ½ cup feta cheese, crumbled
- ¼ cup roasted hazelnuts, finely chopped
- 2 t garlic, minced
- 2 t cilantro, finely chopped
- 1 t salt
- 1 t pepper
- ½ t ground coriander
- ½ t cayenne pepper
- ½ t ground fenugreek
- 1 t butter, melted
- ½ cup mozzarella cheese, shredded
- 4 ea egg yolks
- 1 ea avocado, pitted, peeled, and diced
Instructions
- 1
Mix flour, salt, mashed avocado, egg, oil, and sparkling water in stand mixer bowl with paddle attachment until dough forms a ball
- 2
Remove dough and knead on lightly floured surface for 1 to 2 minutes
- 3
Divide dough into 4 pieces, cover in plastic wrap, and refrigerate for 1 hour
- 4
Combine all filling ingredients in large bowl and mix until well combined
- 5
Preheat oven to 350°F
- 6
Roll each dough piece into 1/4-inch thick rectangle and brush with melted butter
- 7
Spoon one quarter of avocado spinach mixture onto center of each rectangle
- 8
Fold longer sides of dough toward center, leaving some filling exposed, then pinch and twist ends to form boat shape
- 9
Place khachapuri on lined baking sheet and bake for 20 minutes
- 10
Remove from oven and make indentation in center of exposed filling on each khachapuri
- 11
Place 1 egg yolk in each indentation, sprinkle with mozzarella cheese, and return to oven
- 12
Bake for 5 to 10 minutes until yolk reaches desired doneness and bread is golden brown
- 13
Serve topped with diced avocado
Tips
Ensure frozen spinach is thoroughly drained to prevent soggy filling - press between paper towels to remove excess moisture
Chill the dough for the full hour to make it easier to roll and shape into neat boat forms
Create a deep enough indentation for the egg yolk so it stays in place during the final baking
Good to Know
Refrigerate assembled khachapuri for up to 2 days before final baking, or store baked versions for up to 3 days
Prepare dough and filling up to 1 day ahead, assemble just before baking for best texture
Serve immediately while bread is warm and egg yolk is still runny for optimal experience
Common Mistakes
Don't skip chilling the dough or it will be difficult to roll and shape properly
Avoid overfilling the boats to prevent spillage during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
note: may affect texture slightly
FAQ
Can I make this without the egg yolk topping?
Yes, simply omit the egg yolk and add extra cheese on top for the final baking. The khachapuri will still be delicious with just the spinach-avocado filling.
How do I prevent the avocado from browning?
Add the diced avocado topping just before serving. For the mashed avocado in the dough and filling, a touch of lemon juice helps prevent browning.
Can I freeze the assembled khachapuri?
Yes, freeze assembled but unbaked khachapuri for up to 1 month. Bake directly from frozen, adding 5-10 minutes to the cooking time.