Breakfast pita with phyllo, eggs, cheese and pasturma
Dimitra's Dishes · ♥ 459 likes · 9.2K views · 9 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole red onion
- 3–4 tbsp olive oil
- salt
Cook the finely chopped onion in olive oil with a pinch of salt over medium heat until soft and slightly golden, about 8 minutes.
- 3–4 whole scallions
- cassetti cheese
Add thinly sliced scallions and heat until soft, a minute or two; take off the heat and set aside to cool.
Grate the melting cheese on a box grater; cheese grates more easily frozen 10 to 15 minutes or straight from the fridge.
- 2 whole roasted red peppers
- 6 whole eggs
- salt
- pepper
- ½ tsp dried oregano
- ½ cup milk
Whisk six eggs with salt, pepper, oregano and half a cup of milk.
- 4 oz unsalted butter
- salt
Grease a 9 by 13 inch baking pan with butter; melt the butter with a pinch of salt.
Layering the filo
- 10–12 sheets number four filo
Layer 10 to 12 sheets of filo in the pan, drizzling melted butter between each sheet; wrap the rest under a damp towel.
- 4 oz feta cheese
Add the cooled onions, the peppers and the feta to the eggs and mix gently without breaking the cheese; pour over the filo.
Filling with eggs, feta and pasturma
- 4 oz pasturma
Lay the separated pasturma slices (or thin strips) over the eggs and top with the grated cheese and the remaining pasturma.
Bake on the center rack of an oven preheated to 350 degrees Fahrenheit for 45 minutes, until the filo is golden and crisp and the cheese melted.
Serve, optionally garnished with sliced scallions or parsley, with a side salad.
Serving and tasting