Baked Greek Eggs

• 16 whole Phyllo (Pastry-Dough) Sheets
• 2 Tablespoons Greek Imported Olive Oil
• 6 whole Large Eggs, Beaten
• 1 whole Lemon (washed, Zest And Juice)
• 1 teaspoon Black Pepper
• 10 ounces, weight Frozen Chopped Spinach, Thawed And Well-drained
• 10 ounces, weight Canned Diced Tomatoes And Natural Juices
• 3/4 cups Feta Cheese Crumbles

1. Preheat oven to 400 F.
2. On a clean work surface lay out your phyllo sheets 4 to a stack. Brush Greek olive oil on the top of two stacks and place stacks in a 9 x 12 x 3 glass baking dish. Put it in the oven for 3-4 minutes. Remove pan from oven and set aside.
3. In a small bowl add eggs, lemon zest and juice and black pepper and mix well with a whisk. Add drained spinach into the egg mixture. Using a fork, stir to combine. Transfer these ingredients on top of the 2 stacks of baked phyllo in the 9 x 12 x 3 baking dish. Add the last 2 stacks of pastry (4 sheets per stack) on top and brush with remaining Greek olive oil. Add diced tomatoes across the top.
4. Cover baking dish with aluminum foil and bake 15 minutes. Remove the foil, add feta cheese crumbles across the top and place dish back into the oven and bake 5 more minutes uncovered (to brown up the top). It will smell wonderful! Remove from oven.
5. Allow to rest a few minutes before serving. It is great served with some sliced crusty bread. Enjoy!

olive oil, eggs, lemon, black pepper, tomatoes, ube

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-greek-eggs/ (may not work)