These delicious pastries are a bit of a hybrid: one part quiche, one part spanakopita, and one part savory muffin. What they are, though, is delicious and easy to make, though the phyllo dough can be a little temperamental. Baking these in muffin tins is more forgiving than making traditional spanakopita, though, as you can pretty much do anything with the phyllo dough and these will still turn out well. These pastries are great for any meal of the day and keep well.
Also, if you don’t have phyllo dough, the filling would make an excellent pie filling or quiche, or try baking it on its own as a frittata.
Spinach Broccoli Pastries
butter
olive oil
1/2 an onion, chopped
1 head broccoli, chopped, including stems
2 bunches spinach, chopped
fresh oregano to taste
4 eggs
1/4-1/2 cup feta cheese
1/2 package of phyllo dough, thawed if frozen.
Preheat oven to 350 degrees; grease two muffin tins (makes 12 total).
Saute onion and broccoli in butter and olive oil over medium heat, season to taste with salt and pepper while cooking. Once broccoli and onion are soft, add chopped spinach and saute until wilted. Add oregano and cook briefly.
In the meantime, whisk together the eggs and feta. Add sauteed vegetables.
Unroll phyllo dough and lay out, covering with a slightly damp towel. Put about 1/4 of a cup of olive oil in a small dish. Brush a layer of the dough with olive oil, then tear in half, fold it, and place in the muffin tin. Repeat 1-2 more times until the muffin tin is lined with phyllo dough. Spoon filling into tin. You can turn the edges of the dough over so that it covers, or partially covers the filling.
Repeat until finished. This is an ad-hoc process! Experiment. There really is no right way to do this, other than you want the muffin tin to be completely lined with phyllo dough, and you want olive oil between every 2-3 layers of phyllo dough.
Bake for 25-30 minutes, or until the eggs are set and the phyllo is crispy and golden.
Questions? Comments? Recipes to share? Email megan@fairridgefarms.com.
