Mediterranean Egg Bake
In this delectable Mediterranean Egg Bake recipe, we combine sheet pan roasted veggies with buttery layers of dough and custard, creating a crowd-pleasing dish perfect for special occasions and leisurely weekend mornings alike.
Recipe source: Ingredient
Recipe source: Ingredient
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mediterranean Egg Bake
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 large yellow onion, medium diced
1 red bell pepper, medium diced
1 pint multicolored cherry tomatoes, halved
8 ounces cremini mushrooms, stemmed and quartered
2 garlic cloves, minced
1 ½ teaspoons minced fresh thyme
½ teaspoon minced fresh rosemary
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 cups packed spinach
½ teaspoon crushed red pepper flakes
10 large eggs
½ cup heavy cream
½ cup crumbled feta cheese
½ cup crumbled goat cheese
18 sheets phyllo dough (from ½ box), thawed
1 stick unsalted butter, melted
Roughly chopped parsley, for garnish
Roughly chopped basil, for garnish
Directions
- Heat oven to 425 F. Line a rimmed sheet pan with parchment paper.
- In a large bowl, toss together the onion, pepper, tomatoes, mushrooms, garlic, thyme, rosemary, olive oil and a pinch each of salt and black pepper. Transfer the vegetables to the sheet pan.
- Roast until the vegetables begin to caramelize, 25 to 30 minutes. Stir in the spinach and red pepper flakes and roast for an additional 5 minutes. Set aside.
- Reduce the oven temperature to 350 F.
- In a large bowl, whisk together the eggs, cream, feta, goat cheese, 1 teaspoon salt and black pepper to taste. Set aside.
- Unwrap and unroll the phyllo dough and cover it with a damp cloth. Place 1 sheet of phyllo dough in a 9×13-inch pan, pressing it into the bottom and up one side. Quickly and lightly, brush the phyllo with the melted butter.
- Repeat with the remaining phyllo sheets, alternating the placement of the dough, so all sides of the pan are evenly covered to form a crust.
- Set aside 1 cup of the roasted vegetables. Scatter the remainder in the pan. Pour the egg mixture into the pan and scatter the reserved vegetables on top.
- Bake for 40 to 50 minutes until the filling is set and the crust is golden brown and crisp. Let cool for 10 minutes. Garnish with chopped parsley and basil. Enjoy!
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Vidalia Yellow Sweet Onions, 1.25 Pound
$2.86 avg/ea$2.29/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.49$0.44/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Spinach Leaves Bunched, 1 Each
$2.99
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$5.99$3.99/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Prairie Farms Ultra-Pasteurized 36% Heavy Whipping Cream, 16 Ounce
Huge Deal
$3.99 was $5.69$0.25/oz
Alouette Feta Cheese Crumbles, 4 Ounce
$4.99$1.25/oz
Vermont Creamery Original Plain Goat Cheese, 4 Ounce
Deal
$5.99 was $6.99$1.50/oz
Athens Phyllo Dough, 16 Ounce
$7.89$0.49/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Directions
- Heat oven to 425 F. Line a rimmed sheet pan with parchment paper.
- In a large bowl, toss together the onion, pepper, tomatoes, mushrooms, garlic, thyme, rosemary, olive oil and a pinch each of salt and black pepper. Transfer the vegetables to the sheet pan.
- Roast until the vegetables begin to caramelize, 25 to 30 minutes. Stir in the spinach and red pepper flakes and roast for an additional 5 minutes. Set aside.
- Reduce the oven temperature to 350 F.
- In a large bowl, whisk together the eggs, cream, feta, goat cheese, 1 teaspoon salt and black pepper to taste. Set aside.
- Unwrap and unroll the phyllo dough and cover it with a damp cloth. Place 1 sheet of phyllo dough in a 9×13-inch pan, pressing it into the bottom and up one side. Quickly and lightly, brush the phyllo with the melted butter.
- Repeat with the remaining phyllo sheets, alternating the placement of the dough, so all sides of the pan are evenly covered to form a crust.
- Set aside 1 cup of the roasted vegetables. Scatter the remainder in the pan. Pour the egg mixture into the pan and scatter the reserved vegetables on top.
- Bake for 40 to 50 minutes until the filling is set and the crust is golden brown and crisp. Let cool for 10 minutes. Garnish with chopped parsley and basil. Enjoy!