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

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. 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. 2

   In a bowl, whisk together milk, sugar, 3 eggs, and vanilla extract until well combined. Set aside.

3. 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. 4

   Pour the milk mixture over the layered phyllo dough, then sprinkle crumbled feta cheese evenly on top.

5. 5

   Bake for 35-40 minutes or until golden brown. Remove from oven and let cool completely.

6. 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. 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.