Egg and spinach koulibiac in a brioche crust from Leith's Vegetarian Bible (page 446) by Polly Tyrer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 3 hours to prepare.

  • London_Mummy on March 21, 2026

    Wow, this wonderful book never lets you down, whatever you do to the recipe. I spontaneously decided to make this because it matched what was in my fridge; but in the last minute I found that a family member had finished absolutely all my plain flour. So, in a flashback to lockdown, I made a mixture of leftover multigrain atta, strong white bread flour & wholemeal spelt, which was what I had. I also substituted active dried yeast, because I hate wasting food & that is what I had. I thought it was doomed to fail because the dough felt so heavy & greasy & hardly rose when proving. It is also a lot of Maths because she says use brioche dough equivalent to 450 g of flour, but her brioche dough recipe is for 285 g! My interest waned, I did not take trouble on a neat presentation & I even forgot to add in the crème frâiche. Despite all that, it tastes very good. I would definitely make it again. With all the correct ingredients & attitude it would be a fabulous dinner party centrepiece.

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