Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes for Slow Sundays

Greek Inspired Filo Breakfast Bundles with Roasted Tomatoes

What do you do on a Sunday when you are faced with bits and pieces in the fridge, heading to the store in your pyjamas in a snow flurry is not tempting...and did I mention you are in your pyjamas? Can you think of any more reasons why I would just want to cozy up and head to the kitchen? You have me convinced! Well once again sleepy heads we have embraced Slow Sundays, a new feature here at More Than Burnt Toast.


Whenever the mood hits us we will explore breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up but depending on your schedule maybe you have Saturday or even a Wednesday to do exactly what you would like to do. No matter which Slow Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Whether I am entertaining family or friends or am going solo breakfast on the weekend is a highlight of the day. Any time spent in the kitchen is time well spent! 


This mornings breakfast consisted of a Greek-inspired ricotta, spinach and feta filling topped with an egg all encased in a flaky, light filo wrapping. For a lighter version of these cheesy pies, use reduced-fat feta and ricotta. Omit the 100g of butter and spray the filo sheets with oil rather than brushing them with butter . For me this makes a perfect late breakfast served with seasonal fruit, a fruit salad or some Greek Yogurt with nuts, honey and granola. I happened to have some leftover filo from the Nutella Baklava so this was the perfect choice to use up what I had in the fridge for a lighter breakfast to start my Sunday s-l-o-w.

**Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes**

Melted butter, to grease

• 1 package cherry tomatoes
• 1 tablespoon (15 mL) olive oil
• 1/2 x 250g  package frozen chopped spinach, thawed
• 100g (1/2 cup) feta, crumbled
• 200g (1 cup) fresh ricotta
• 1 small onion, finely chopped
• 1 tablespoon (15 mL) chopped fresh dill
• 1 teaspoon (5 mL)finely grated lemon rind
• 1 large egg, lightly whisked
• 6 sheets filo pastry
• 100g (1/2 cup)butter, melted
• 8 large eggs
• 
  
• Preheat oven to 180°C. Brush your muffin pan lightly with butter. Line a baking tray with non-stick baking paper. 
• 
  
• Place the tomatoes on the prepared tray and drizzle with olive oil. Season with salt and pepper.
• 
  
• In a sauté pan over medium heat sauté chopped onions until translucent. Place spinach in a sieve and using your hands squeeze out as much excess liquid as possible; finely chop. Add chopped spinach to sauté pan and sauté 2 minutes more. Combine the spinach and onion mixture with feta, ricotta, dill and lemon rind in a large bowl. Add the egg and stir until well combined. Season with salt and pepper.
• 
  
• Lay one sheet of filo on a flat surface, brush with butter and continue to layer with 4 more sheets of filo. Cut into 6 pieces and cover with a damp towel. Repeat with remaining phyllo sheets.
• 
  
• Press phyllo squares into non-stick muffin tins and fill with about 3 tablespoons filling. Top with 1 cracked egg and fold edges of filo over filling to enclose and make a small package.
• 
  
• Brush tops with butter and bake for 20 minutes, until filo is golden and crisp. 
• 
  
• Bake the tomatoes with the pies for the last 10-15 minutes or until the tomatoes are tender and the pies are golden. Allow to come to room temperature or serve warm from the oven. Your choice!

Lighten it up: For a lighter version of these cheesy pies, use reduced-fat feta and ricotta. Omit the 100g of butter and spray the filo sheets with oil rather than brush them with butter.

Note: Remove the filo bundles from the pan. They can be recrisped in the oven at any time. 

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