We love eggs in our house. Really love them. I also love to cook with them. They are so easy, convenient, versatile and healthy. When I was out picking up a few groceries the other day I noticed that the NatureEgg liquid eggs were on sale and I knew I could easily find a way to use them in a family pleasing recipe.
I know I’m not the only mom who thinks eggs are awesome. My lovely friends Sarah over at Journeys of the Zoo loves them too. So, in the sprit of eggs and blogging community we decided to do an egg post swap this week. In case you don’t know Sarah she likes the “write about what you know” rule and isn’t all that crazy about cooking. So I think you are in for a real treat! You can find her egg post here!
In the mean time check out this healthy and delicious egg recipe!
Spinach, Egg & Feta Pockets
Makes 12 large or 16 small pockets
- 3 tablespoons of butter or margarine
- 8 whole eggs or 2 cartons of liquid eggs
- 4 tablespoons of olive oil
- 1/2 cup of finely chopped onion
- 1 package of phyllo pastry
- 1 cup of feta
- 1 package (500g) of chopped spinach (thawed if you are using frozen)
- ground black pepper to taste
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and cook, stirring often) until the onions are translucent but not browned. Squeeze the excess moisture from the spinach and add the spinach to the pan. Stir to combine well. Add the feta and continue to cook over medium heat until the ingredients are mixed well and the feta is melted and creamy. Season to taste with a little black pepper. Remove from heat and set aside.
In another frying pan heat 1 tablespoon of butter or margarine and add your liquid eggs or whole eggs that have been slightly beaten. You are just making scrambled eggs here. Cook until just done. Do not overcook as these will be going in the oven. Remove from heat and set aside.
Put 2 tablespoons of butter or margarine in a small microwaveable bow and heat until melted. Stir in 2 tablespoons of olive oil.
Open your phyllo pastry and take out 3 sheets. Phyllo dries out quickly so roll up the rest and put it back in the plastic sleeve.
Lay out one sheet of phyllo on your work surface and brush all the edges with the melted butter/oil. Put the second sheet on top and repeat. Once you have all three sheets stacked up you are ready to cut your pastry. Cut lengthwise in to either 3 or 4 strips depending on how big you want your pockets. I cut mine into three because I wanted bigger, lunch sized pockets but if you want more of an appetizer size you might want to cut then into 4 instead. A pizza cutter works really well for cutting phyllo but a sharp knife works well too.
Now you are ready to add the filling and fold your pockets. Start at one end and add 1 heaping tablespoon of the spinach mixture and then place one heaping tablespoon of the eggs on top (if you are using smaller strips adjust accordingly).
Begin to fold your phyllo. If you have never made phyllo triangles the easiest way to explain it is to fold it like you are folding a flag. I did a quick little video to demonstrate to how do it:
Once you are all folded up, brush the end of the phyllo with your butter/oil (as demonstrated in the video) and fold it over your triangle. Place, edge side down, on a cookie sheet.
Repeat this process until you have used all of your filling. Cook in a 350 oven for about 20 minutes or until the pastry is a nice golden color.
If the recipe makes more than you need these freeze well. Just freeze them BEFORE you cook them.