Greek Spinach & Feta Breakfast Pies

Greek · 30 min · vegetarian, gluten-free, low-carb

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Ingredients

• 8 sheets Phyllo dough sheets
• 4 cups Fresh spinach
• 1 cup crumbled Feta cheese
• 3 large Eggs
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat 1 tbsp olive oil and sauté spinach until wilted. Remove from heat and let cool slightly.
3. In a bowl, beat eggs, then mix in crumbled feta, sautéed spinach, salt, and pepper.
4. Lay one sheet of phyllo dough in a greased muffin tin, brushing lightly with olive oil. Repeat with 4 sheets to create layers in each cup.
5. Divide the egg and spinach mixture evenly among the phyllo-lined cups.
6. Top with another layer of phyllo sheets, brushing each sheet with olive oil as you layer. Fold or trim excess edges.
7. Bake for 20 minutes or until golden and puffed. Let cool slightly before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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