Feta Fillo Breakfast Pouches


• 1 clove garlic, minced
• ½ cup (125 mL) salted butter, melted
• 1 pkg (200 g) Krinos® Cow Feta Cheese
• 4 sheets Krinos® Fillo Pastry, thawed
• 8 extra-large eggs, scrambled with 1/4 cup (60 mL) chopped fresh chives
• ½ cup (125 mL) fresh baby spinach
• 100 g peameal bacon, cooked and diced

• 1 cup (250 mL) plain yogurt
• 1 lemon, zest and juice
• Salt and pepper


Pre-heat oven to 375°F (190°C).

In a small bowl, combine garlic and butter. Break each feta packet into two pieces.

Working quickly, generously brush one sheet of fillo pastry with butter mixture. Place second sheet of fillo on top and brush with butter mixture. Carefully cut sheets in half widthwise. Spoon one- quarter of the cooked egg mixture in the centre of each fillo half. Top with one-quarter of the spinach and bacon and place one square of feta on top.

Fold the sides of the fillo in to just cover the filling (about 1-inch/2.5 cm), bring the bottom edge of the fillo up over the filling and tuck. Roll the pocket over until the seam is on the bottom. Repeat so you have four pockets completed. Brush with butter mixture and place on parchment lined baking sheet, seam side down.

Bake for 20 to 25 minutes or until fillo is golden brown.

Sauce: Meanwhile, in a small bowl, combine yogurt, lemon zest and juice and salt and pepper to taste.

Serve pockets with yogurt sauce and side salad for an easy brunch!