Yield: 4-6 servings.
For the crust:
1 ½ cups flour
1 stick butter
½ teaspoon salt
½ teaspoon red pepper flakes
4 tablespoons cold water
For the filling:
8 eggs
1 cup ground sausage
1 cup fresh spinach leaves
½ cup crumbled feta
2 garlic cloves
½ teaspoon salt
½ teaspoon red pepper flakes
In a food processor, combine flour, butter, salt, and red pepper flakes. Pulse until the mixture roughly resembles cornmeal. Slowly add water, a little at a time, until the dough forms a ball. Wrap in cellophane, and chill for one hour.
Cook sausage on stove-top, breaking into bite-size pieces, and allow to cool. Preheat oven to 350°.
Whisk eggs in a large bowl. Mince garlic and roughly chop spinach. Stir in sausage, spinach, garlic, feta, and spices into the egg mixture.
Roll dough out onto a floured surface until it is a quarter-inch thick. Press into a 12-inch cast iron skillet, or the wells of a cast iron biscuit pan.
Pour egg and sausage mixture into crust. Bake for 40 minutes or until cooked through.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
