Greek Breakfast Phyllo Pie with Pasturma

An easy-to-make breakfast pie that’s full of Greek flavor!

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This delicious Greek breakfast phyllo pie with pasturma will become a family favorite. It has a crispy, buttery phyllo crust that’s filled with fluffy eggs, soft veggies, stringy cheese, and flavorful dried beef. I love to serve it for brunch because it’s a little heartier than the typical bacon and egg breakfast. Plus, I just love pasturma!

Why this will be a family favorite

Crispy, buttery phyllo

Creamy, silky eggs

Soft veggies

Stringy, nutty kasseri

Salty, creamy feta

Chewy bold pasturma

A Greek-style breakfast phyllo pie that’s easy to make and packed full of flavor!

What is Pasturma?

Pasturma, known also as Basturma, is highly seasoned cured beef. It’s commonly used in parts of the Middle East, like Greece, Turkey, and Armenia. The beef is seasoned with paprika and herbs and has a strong fenugreek flavor. It’s so flavorful that you don’t even need to use that much. You can use the slices whole or chop them up into strips or cubes. 

Greek breakfast flavors

• #4 Phyllo  sheets
• Salted butter

The Filling:

• Olive oil -the one in our shop is straight from Crete!
• Onion -finely chopped red or any kind
• Scallions -thinly sliced
• Eggs
• Milk -sub half and half, sour cream, or whatever you have
• Roasted red peppers -diced
• Salt
• Black pepper
• Dried oregano
• Feta cheese -crumbled from a block for the best flavor
• Kasseri -sub Gruyere, white cheddar, or your favorite cheese
• Pasturma slices

How to make Greek breakfast phyllo with pasturma

1. Preheat the oven to 350 °F, 180 °C.
2. Grease the inside of a 9 x 13-inch (23 by 33cm) baking pan with butter.
3. Place the onion, a pinch of salt, and olive oil in a pan over medium heat and cook until softened -about 8 minutes.
4. Add the scallions and cook for 1-2 minutes until softened. 
5. Remove from the heat and set aside.
6. Add the eggs and milk to a large mixing bowl. 
7. Season with salt and black pepper and whisk together until fluffy.
8. Add the onions and red pepper to the eggs and mix them together. 
9. Then, add the feta and mix until incorporated.
10. Layer the phyllo in the prepared pan, drizzling melted butter between each layer.
11. Pour the egg mixture into the top layer of phyllo and top with Pasturma slices.
12. Sprinkle the top of the pie with the grated cheese.
13. Bake on the center rack for 45 minutes.
14. Allow the pie to set at room temperature for 20 minutes.
15. Then, cut it into 12 equal serving pieces. 

Serving

Be sure to let your breakfast pie set, so it cuts and serves easily. You can garnish the slices with sliced scallions or chopped parsley, but you can leave it as is. Because it’s brunch, I like to serve it with a nice Greek salad. Try my Mediterranean Lemony White Bean Salad, Roasted Red Pepper & Feta Salad, or Mediterranean Black Lentil Salad (Urad Dal). Send me your pictures and enjoy. Kali Orexi!

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Greek Breakfast Phyllo Pie with Pasturma

Yield: serves 12

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Ingredients

• 10-12 phyllo (#4) sheets
• 4 oz (113g) salted butter

The Filling:

• 3-4 tablespoons olive oil
• 1 onion, finely chopped
• 3 scallions, thinly sliced
• 6 eggs
• 1/2 cup milk
• 2 roasted red peppers, diced
• salt, to taste
• black pepper, to taste
• 1 teaspoon dried oregano
• 3-4 oz (about 100g) feta cheese
• 4 oz (115g) grated Kasseri or Gruyere cheese
• 3-4 oz (about 100 g) Pasturma slices

Instructions

1. Preheat the oven to 350 °F, 180 °C.
2. Grease the inside of a 9 by 13-inch (23 by 33cm) baking pan with butter.
3. Place the onion, a pinch of salt, and olive oil in a pan over medium heat and cook until softened. About 8 minutes.
4. Add the scallions and cook for 1-2 minutes until softened. Remove from the heat and set aside.
5. Add the eggs and milk to a large mixing bowl. Season with salt and black pepper and whisk together until fluffy.
6. Add the onions and red pepper to the eggs and mix together. Add the feta and mix until incorporated.
7. Layer the phyllo in the prepared pan. Drizzle melted butter between each layer.
8. Pour the egg mixture into the top layer of phyllo and top with Pasturma slices.
9. Sprinkle the top of the pie with the grated cheese.
10. Bake on the center rack for 45 minutes.
11. Allow the pie to set at room temperature for 20 minutes and cut into 12 equal serving pieces. Serve.
12. Kali Orexi!

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