Breaklava

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.'}

📊 Nutrition Facts

Per serving (10 servings total)