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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
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GREEK INSPIRED FILO BREAKFAST BUNDLES
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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