Burrito w/ Spinach Pie & Avocado Dip
This spinach burrito combines all of the best things about spinach pie with yellow onion, garlic, fresh spinach, feta, parmesan, Greek yogurt, eggs, tomatoes, and phyllo dough. This might not be the typical thing most people are tossing into burritos. But I topped it with avocado dip and it's absolutely delicious. I like to make a big meal on the weekend and then turn the leftovers into new and interesting dishes. Burritos are one of my favorite ways to revitalize whatever you have lying around in the refrigerator. Burritos work with a wide variety of flavor profiles. Just top with avocado dip, sour cream, and a dollop of hot sauce.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Spinach Pie
- 1/2 yellow onion
- 3 cloves garlic
- 1 lbs. spinach
- 1/2 lbs. feta
- 1/2 c. parmesan
- 1/3 c. Greek yogurt
- 4 eggs
- dash salt
- dash pepper
- 2 tomatoes
- 8 oz. phyllo dough
Avocado Dip
- 2 avocados
- 2 cloves garlic
- 2 limes juiced
- 1/2 c. Greek yogurt
- 1 ½ tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
Burrito
- 1/3 c. spinach pie
- 1 tortilla shell
- splash water
- dollop avocado dip (optional, omit or substitute sour cream)
- dollop hot sauce (optional)
Instructions
Cook Spinach Pie
- Cook Spinach Pie. This takes less than an hour and a half and requires a large bowl, baking dish, and oven. It really serves to show how leftovers can be used in new and interesting ways. Feel free to mix in what's in your own fridge.
- I also topped this burrito with Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is my new favorite sour cream substitute. It's kind of a mix between hummus and guacamole and works fantastically well in a wide range of burritos.
Cook Tortilla
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the aburrito without cracking, there are solutions for this as well!