This morning I woke up with an appetite for something delicious. Having been woken up by the beautiful sun rays creeping through the shades, (yes … London is having spectacular weather these past couple of weeks) I wanted something that radiated sunshine and freshness, but was substancial enough to pass for brunch. After less than a second’s thought, I knew what I was going to be making. Egg-filled phyllo parcels!
What is that you may ask? My mom used to make them as a special occasion breakfast treat, when we were growing up, and for some unknown reason called them “Brik”… Manoula any further explanation?? … Anyway, she used to make these parcels out of phyllo, which she had cracked a fresh egg into, sealed well, and quickly deep-fried it. What came out was a delicate golden crisp phyllo baloon, filled with a perfectly cooked egg, so that the yolk was still perfectly runny. When your fork and knife hit the crisp phyllo all the goodness inside slowly started pouring out, and the taste was sensational. Throughout the whole of breakfast, we were crackling and crunching our way through these divine parcels.
So taking that idea, I decided to put some left-over phyllo to good use this morning 🙂 My preparation has 2 key differences. First, in the preparation is that I really do not care for deep-frying, it makes the house smell like the local Chippie (Fish and Chips Stand) and if not done at the right temperature, the oil can seep deep into the food and make it really heavy. So i decided to go the easy way and just fry it in bit of margarine instead. Worked out great, because there was just enough margarine to crisp up the phyllo, without making it heavy. Second, I added some greens and cheese into the mix. Whenever I eat eggs, I need to have some fresh or steamed veg around to break up the “eggy-ness”. Finally, wherever there is crunchy phyllo, deliciously melty cheese should always be expected to make a guest appearance!
The best part of all of the above textures and flavours? It takes no more than 10 minutes to make from beginning to end! However, this should be eaten as soon as it is made, to really understand the glory!
EGG-FILLED PHYLLO PARCELS
makes 1 parcel for 1 person, multiply this recipe by as many servings as you need for your meal, making them one at a time. Also, as you get more confident in this recipe, you should use only 1/2 of the large sheet, to really make it paper thin, and ensure all the phyllo cooks through.
- 1 tbsp margarine/butter
- 1 large sheet phyllo folded in half (should be the size of a sheet of paper)
- 1 egg
- 1 slice cheese
- 1/2 packed cup (handful) baby spinach leaves (or other greens you have on hand)
- salt and pepper to taste
- Heat 1/2 margarine in a frying pan on medium heat. When it is melted and starting to bubble, place your folded sheet of phyllo in the frying pan, smoothing it out as much as possible, a if you were lining the inside of the pan with it, letting the phyllo hang over the edges.
- Crack your egg onto the smooth phyllo, place your greens on top, then the cheese, and finally salt and pepper. Carefully, take the phyllo that is hanging over the edges and fold over the egg/greens/cheese filling, making a neat parcel. Check out the below diagram, for help 🙂
- Remove parcel from the pan with a spatula, place on a plate(for 30 seconds) while you melt the rest of your margarine in the hot pan. When butter is melted, carefully flip your parcel over, so the raw folded side of the phyllo meets the hot melted margarine, and cook until phyllo is cooked to a crisp and crackly point on both sides. Serve immediately.