I'm wanting to make spanikopita, but I'd like to make it eggier for a breakfast. As I still want nice crispy triangles, should I soft scramble the eggs and fold them into the spinach and feta before filling? I fear that the eggs wouldn't set up properly in the time that it takes for the phyllo to get all nice and brown.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.