The scrambled spanakopita recipe

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  • Yield: 2 Servings


  • 2 jumbo eggs
  • 3 tablespoons sweet butter, divided
  • 1⁄2 cup feta + 2 teaspoons feta to crumble on top
  • 1 package Stouffers Spinach Soufflé
  • 1 package (4-ounce) crescent rolls
How to Make It
  1. Cook spinach soufflé according to package. Put aside 1⁄2 cup for this recipe; store remainder and use as desired.
  2. Preheat oven to 375°F.
  3. In a small bowl, beat eggs.
  4. In a sauté pan, melt 1 tablespoon of sweet butter on medium heat. Add egg and 1⁄4 cup feta, consistently scrambling with a spatula. Cook until nearly firm and still a bit runny.
  5. Add 1⁄2 cup of cooked spinach soufflé and 1⁄4 cup feta, continuously mixing. Cook until all ingredients are thoroughly mixed then remove from heat.
  6. Spray cookie sheet with nonstick spray. Roll crescent rolls out on cookie sheet, separating to make 2 rectangles. Press perforations together. Melt 2 tablespoons of butter and spread on crescent rolls.
  7. Equally distribute egg and spinach mixture onto rectangles. Roll up from small end to small end. Bake for 10–11 minutes or until crispy.
  8. Serve hot either whole or cut into multiple pinwheels.

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