Shelly's Recipe

GREEK INSPIRED FILO BREAKFAST BUNDLES

Category: Breakfast and Brunch

Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes**


Melted butter, to grease
1/2 package frozen chopped spinach, thawed
1/2 cup feta, crumbled
1 cup fresh ricotta
1 small onion, finely chopped
1 tablespoon chopped fresh dill
1 teaspoon finely grated lemon rind
1 large egg, lightly whisked
6 sheets filo pastry
1/2 cup butter, melted
8 large eggs

Preheat oven to 350. Brush your muffin pan lightly with butter. Line a baking tray with non-stick baking paper.

In a saute pan over medium heat saute chopped onions until translucent. Place spinach in a sieve and using your hands squeeze out as much excess liquid as possible; finely chop. Add chopped spinach to saute pan and saute 2 minutes more. Combine the spinach and onion mixture with feta, ricotta, dill and lemon rind in a large bowl. Add the egg and stir until well combined. Season with salt and pepper.

Lay one sheet of filo on a flat surface, brush with butter and continue to layer with 4 more sheets of filo. Cut into 6 pieces and cover with a damp towel. Repeat with remaining phyllo sheets.

Press phyllo squares into non-stick muffin tins and fill with about 3 tablespoons filling. Top with 1 cracked egg and fold edges of filo over filling to enclose and make a small package.

Brush tops with butter and bake for 20 minutes, until filo is golden and crisp.