Greek Vegetarian Breakfast Feast: Aromatic Galaktomboureko with Whipped Feta Dip and Creamy Avocado Spread

Allergens

Dairy (Milk, Feta Cheese) - Eggs

Ingredients

• 200g phyllo dough sheets
• 1 cup milk
• 1/2 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup crumbled feta cheese
• 1 avocado
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• Ground cinnamon, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Unfold phyllo dough sheets and keep them covered with a damp cloth to prevent drying out.
2. In a bowl, whisk together milk, sugar, 3 eggs, and vanilla extract until well combined. Set aside.
3. Brush the bottom and sides of a 9 inch round cake pan with melted butter. Layer phyllo sheets in the prepared pan, brushing each layer with butter and lightly pressing them into place.
4. Pour the milk mixture over the layered phyllo dough, then sprinkle crumbled feta cheese evenly on top.
5. Bake for 35 40 minutes or until golden brown. Remove from oven and let cool completely.
6. In a bowl, mash avocado, Greek yogurt, lemon juice, olive oil, salt, and the remaining egg. Mix well to create a smooth spread.
7. Serve galaktomboureko slices with a dollop of whipped feta dip and a generous scoop of creamy avocado spread on the side. Sprinkle with ground cinnamon for an elegant touch.

Chef’s Insight

The combination of textures and flavors in this dish truly encapsulates the essence of Greek cuisine.

Notes

Feel free to add a touch of cinnamon or nutmeg to the custard filling for an extra layer of warmth and spice.