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Author Notes: A delicious Greek-inspired breakfast strudel. Scrambled eggs, spinach, feta cheese and olives all tucked into a warm puff pastry. —Kimber Brown
Makes 2 strudels
- 6 Eggs
- 1 tablespoon Grape Seed Oil
- 1/4 Onion, chopped
- 2 cups Spinach
- 1 Garlic Clove, minced
- 1/2 ounce Kalamata Olives, chopped
- 2 ounces Cream Cheese, softened
- 1/4 cup Feta Cheese, crumbled
- 1 Puff Pastry Sheet
- 1 Egg
- 1 tablespoon Water
- Preheat the oven to 400°F. In a large skillet, heat the grape seed oil over a medium flame and cook the onions until translucent; about 5 minutes. Add in the spinach and minced garlic and keep over a medium flame until the spinach has reduced and wilted.
- Add the whisked eggs and olives to the skillet and cook until the eggs have set. Stir occasionally to prevent the eggs from burning and to allow even cooking; season with salt and pepper.
- Remove the skillet from the heat; stir in the thawed cream cheese and mix well. Transfer the egg mixture to the fridge and allow it cool while prepping the pastry dough.
- Using a baking sheet lined, preferably, with a Silpat, roll out the puff pastry dough and cut it in half, so you have two individual pastry sheets approximately 12” wide by 5” high.
- Place half of chilled egg mixture into the center of the pastry dough leaving a 1-inch margin on the top and bottom and a 3-inch margin on both the left and right sides of the filling sprinkle the feta cheese on top of the filling. Repeat with the second pastry dough.
- Slice the left and right margins into ½-inch strips at about a 45° angle. Fold the top left strip across followed by the top right strip across continuing in this fashion and creating a “braided” look.
- Once all the strips have been “braided” mix 1 egg with water and give the pastry a quick brush with the egg wash; bake in the oven for about 30 minutes, or until the pastries have reached a nice golden brown. Serve warm.