Crispy Spanakopita Breakfast Wraps

Name: Crispy Spanakopita Breakfast Wraps
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 705 g spinach; 2 whole onion; 6 whole garlic; 50 g mint; 1 whole lemon; 600 g cottage cheese; 19 whole egg; 400 g feta; 4 tbsp toasted sesame seed; 8 whole flour tortilla; 1 pinch salt; 1 pinch black pepper; 1 tbsp extra-virgin olive oil; 10 pinch dill

Say good morning to these irresistible crispy, cheesy breakfast wraps, a delightful twist on classic Greek spanakopita! Packed with protein from eggs and cottage cheese, and bursting with the fresh flavours of spinach, dill, and mint, these grab-and-go delights are perfect for a vibrant start to your day. The lemon zest adds a bright, zesty kick that will awaken your taste buds!

Prep Time (mins)

Cook Time (mins)

Servings

4.5

Rating

Easy EatsHigh Protein

Ingredients

Instructions

Prepare the Egg Mixture

Preheat your oven to 180°C (fan). Blitz the cottage cheese in a blender until smooth. Crack 18 eggs into a large bowl and whisk well. Fold through the blended cottage cheese and season generously with salt and black pepper. Separate the last egg, whisk the white and set aside, then add the yolk into the egg mixture.

Bake the Egg Sheet

Line a large baking tray with parchment paper. Pour in the egg mixture and bake for 15 minutes until puffed and golden. Turn the tray around and bake for another 5 minutes for even cooking. Let it cool slightly if serving straight away, or completely if prepping ahead.

Prepare the Filling Ingredients

While the egg is in the oven, peel and finely dice the onions, and peel and finely chop the garlic. Finely chop the dill and mint. Zest the lemon and set aside.

Cook the Onion and Garlic

Heat a splash of extra virgin olive oil in a large frying pan over medium heat. Add the diced onion and garlic, season with a pinch of salt, and cook for 10 minutes until soft and just golden.

Wilt and Chop the Spinach

Place a large colander over the sink. Add the spinach in batches and pour over boiling water to wilt. Once cool enough to handle, squeeze out as much liquid as you can. Roughly chop the wilted spinach and set aside.

Combine the Filling

Add the spinach to the pan with the softened onion and garlic. Stir through the dill, mint, lemon zest, and crumbled feta. Season generously with salt and black pepper.

Assemble the Wraps

Cut the baked egg sheet into 8 even rectangles. Warm the flour tortillas in a dry pan or microwave until soft. Place an egg slice in the centre of each wrap, top with the spinach-feta filling, fold in the sides, then roll up tightly like a burrito.

Cook the Wraps

Heat a dry frying pan over medium heat. Place each wrap seam-side down and cook for 2-3 minutes to seal. Brush the tops with the reserved egg white, sprinkle over sesame seeds, then air fry at 200°C for 5 minutes until golden and crisp.