Holiday Brunch

Photo by Courtney P.
Adapted from texascooppower.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from texascooppower.com

Ingredients

  • 1/2

    pound chopped pancetta (optional)

  • 2

    cups Texas pecans, chopped

  • 8

    large eggs

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    box frozen chopped spinach (9-11 ounces) or 1 can mixed greens (27 ounces), drained and pressed dry

  • 10-12

    sheets phyllo dough, thawed as directed on package

  • 1/2

    cup salted butter (1 stick), melted

  • 3/4

    pound Havarti cheese, sliced thin

  • 1/2

    cup Parmesan cheese, grated or shredded

  • 1

    teaspoon cracked black pepper

Directions

Preheat oven to 350 degrees. In a 12-inch nonstick skillet, cook the pancetta (if using) over medium heat about 5 minutes or until edges start to brown. Add pecans to skillet; cook pancetta and pecans 2 minutes more, or until pancetta is fully cooked and pecans are lightly toasted. Remove from skillet. In the same skillet, scramble eggs with the salt and pepper. Add the drained spinach or greens to the scrambled eggs, mix well and remove from heat. Set a 10-by-15-inch jellyroll pan in front of you so that 10-inch sides are on top and bottom. Open the roll of phyllo and lay two sheets of phyllo crosswise over the upper and lower half of the pan, overlapping slightly about 2 inches so that the pan, including the sides, is covered with phyllo. Brush the two sheets with melted butter and repeat, layering and buttering phyllo until you have five layers of phyllo (10 sheets total) covering the pan. You should still have some butter left over at this point. Arrange the egg-and-spinach mixture lengthwise down the center of the phyllo, leaving about 2 to 3 inches on the long sides and about 3/4 inch on the ends. Lay pancetta-pecan mixture and Havarti cheese slices over the egg mixture. Fold long ends of phyllo over each other and pinch closed the short ends, then brush with remaining butter to make a big, smooth log. (If your phyllo tears, just throw another sheet of phyllo over the log and smooth it with a little more butter.) Sprinkle Parmesan cheese and cracked pepper on top. Make a small perforation with a knife to release steam. Bake 20-25 minutes or until golden. Cool slightly. If desired, decorate with fresh rosemary sprigs and grape tomatoes to resemble holly. Cut into triangles and serve.

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