Author Notes
A delicious Greek-inspired breakfast strudel. Scrambled eggs, spinach, feta cheese and olives all tucked into a warm puff pastry. —Kimber Brown
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Ingredients
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6
Eggs
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1 tablespoon
Grape Seed Oil
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1/4
Onion, chopped
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2 cups
Spinach
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1
Garlic Clove, minced
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1/2 ounce
Kalamata Olives, chopped
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2 ounces
Cream Cheese, softened
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1/4 cup
Feta Cheese, crumbled
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1
Puff Pastry Sheet
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1
Egg
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1 tablespoon
Water
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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