Baked Greek Eggs

1. 1

   Preheat oven to 400 F.

2. 2

   On a clean work surface lay out your phyllo sheets 4 to a stack. Brush Greek olive oil on the top of two stacks and place stacks in a 9 x 12 x 3 glass baking dish. Put it in the oven for 3-4 minutes. Remove pan from oven and set aside.

3. 3

   In a small bowl add eggs, lemon zest and juice and black pepper and mix well with a whisk. Add drained spinach into the egg mixture. Using a fork, stir to combine. Transfer these ingredients on top of the 2 stacks of baked phyllo in the 9 x 12 x 3 baking dish. Add the last 2 stacks of pastry (4 sheets per stack) on top and brush with remaining Greek olive oil. Add diced tomatoes across the top.

4. 4

   Cover baking dish with aluminum foil and bake 15 minutes. Remove the foil, add feta cheese crumbles across the top and place dish back into the oven and bake 5 more minutes uncovered (to brown up the top). It will smell wonderful! Remove from oven.

5. 5

   Allow to rest a few minutes before serving. It is great served with some sliced crusty bread. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.