Tuesday, November 29, 2011

Eggopita - scrambled eggs and ham in phyllo

I have finally been introduced to the fantastic thing that is phyllo dough. My first exposure was through baklava, then spanakopita, and both things certainly have captured my heart.

One day, I tried a little piece of raw phyllo sheet, and it tasted surprisingly a lot like a flour tortilla. One of my favorite things to eat with flour tortilla is scrambled eggs. So, light bulb! Why not make a phyllo pastry filled with scrambled eggs and ham? Why not indeed!

Behold:


Quite awesome!

Eggopita
Servings: 12
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min

12 sheets of phyllo dough
5 tbsp butter, melted
1 tbsp olive oil
1/4 medium onion, minced
1/2 beefsteak tomato, in small cubes
2 slices of ham, minced
6 eggs
2 tbsp crumbled goat cheese
salt and pepper to taste

Preheat the oven to 350 F. Make sure the phyllo dough is properly thawed (according to package instructions).

Heat the oil in a nonstick pan to medium-high heat. Add the onions and tomatoes and cook for about 3 minutes. Next, add the ham and cook until thoroughly warmed. Finally, add the eggs and scrambled to preferred consistency. Add salt and pepper to taste.

Remove the egg mixture from heat and place in a colander. The excess liquid has to drain in order to fill the pastry without ripping the phyllo. Mix in the crumbled goat cheese.

Unroll the phyllo dough and place on a flat surface. Using a brush, butter the first sheet (about 6 stripes). Next, fold in thirds and move to the side. Brush butter along the top and then all the way down, like a T. Place about 2 tbsp of the egg mixture about 2/3 of the way down.



Fold the bottom half over the eggs, then proceed to roll upward in a triangle shape by taking the bottom right corner to the top left, and continuing up.


Place with the last fold face down on a greased baking sheet and repeat for the remaining phyllo sheets. Before baking, brush butter liberally over the top of each pastry.

Bake in the oven for 25 minutes, until light gold. Remove from the oven and let cool. I actually found these to be more delicious at room temperature than warm!


And the verdict is:

8.7 / 10

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