When we were in Greece we went on a lot of excursions that usually required us to be on our way long before the hotel’s breakfast buffet opened. During these times one of our go to favorite breakfast treats was Spinach and Feta Pie. It was a great and flavorful way to start off our day by getting in our veggies in a flaky pastry. We recently re-created this recipe at home and wanted to share it with you! It is a perfect snack or breakfast treat which we know you will enjoy! See recipe below.
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Spinach & Feta Pie
Ingredients:
one 10 oz. package frozen chopped spinach, thawed and squeezed dry
kosher salt
black pepper
1 large egg beaten
1 clove garlic, finely chopped
2 tbs olive oil
1/2 of an onion, chopped
1/2 cup of crumbled feta cheese
1 tsp finely grated lemon zest
6 sheets of phyllo dough, thawed
Directions:
- Preheat the oven to 400 degrees Fahrenheit. Heat the oil in a large skillet over medium-high heat and cook the onions and garlic until softened, about 5 minutes. Add the spinach and stir, cooking for an additional 3 minutes. Transfer the contents to a large bowl to cool.
- When the filling is cool, stir in the egg and then the feta and lemon zest. Salt and pepper the mixture.
- Lay out a sheet of foil over a baking sheet. Oil the surface with olive oil and then lay out one sheet of phyllo. Brush the phyllo with olive oil and then lay out another sheet of phyllo on top of the first, repeating until all the phyllo sheets are laid out, one on top of the other. Spread the filling over half of the phyllo spread and then wrap the exposed half of the phyllo over the mixture evenly. Tuck the edges under the bottom to form an enclosed disk, brushing the edges with olive oil.
- Bake in the oven until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature.
Recipe inspired by: Food Network Kitchens
Travel Wide. Eat Well. Live Your Passion.
Sarah+Monty
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