Spinach Feta Phyllo Frittata
Brunch is served! Phyllo has always been my back-pocket freezer backup that does a few things—it adds that signature satisfying crunch and all those layers always look so impressive—yet it’s so easy to use! For this dish I’ve used sausage (use any kind you like, I’ve used Spinach Feta sausage), spinach and feta for a flavor-packed Greek-inspired frittata with a crown of golden brown phyllo baked on top. There will be no soggy bottoms here—placing the phyllo on top gives you all those crunchy crust vibes with zero risk of any underbaked dough at base. This recipe is so easily adaptable—swap out the sausage for roasted eggplant or other veg (or even tofu). Try it with burst cherry tomatoes and mozzarella. Sky’s the limit! So, what have we learned? Quiche-ish meets spanakopita-ish equals brunch del-ish.
Serves 6-8
INGREDIENTS
12 oz breakfast sausage (approximately 4-5 links)
1 small red onion, diced (approximately ½ cup)
2 tsp olive oil
2 cups baby spinach, roughly chopped
8 eggs, beaten
¼ heavy cream
¼ cup feta cheese, crumbled
4 tbsp butter, melted
16 sheets phyllo, thawed
Flat leaf parsley and dill, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 400F and arrange rack to lower third of oven.
Crack eggs into a small bowl and add heavy cream. Season with salt and pepper and whisk until combined.
Stack phyllo sheets atop each other and cut into 2” strips lengthwise and cover with a damp tea towel until ready to use.
In a 10” cast iron skillet over medium-high heat, add olive oil along with onions and sausage, and sauté for 4-6 minutes stirring frequently until sausage and onions are lightly browned and tender and cooked through. Add spinach, season with salt and pepper and mix to combine until wilted, about 1 minute. Turn heat to medium low and add egg mixture and use a spatula to gently combine. Sprinkle with feta and let cook for 2-3 minutes until edges start to set.
Working quickly, fold stacked phyllo strips in half lengthwise, and with folded side down, arrange atop eggs in a spiral pattern (cut sides of phyllo should be facing up), and brush liberally with melted butter.
Place into oven and bake for 20-25 minutes or until eggs are set and phyllo is golden brown (it’s ok if parts of the phyllo are white—they will still be crispy). To serve, garnish with flat leaf parsley and dill, then slice and serve hot or at room temperature.