Breakfast Phyllo Bites

By courtneyepowell

Ingredients

• 4 egg whites
• 1 whole egg
• 1 tsp dried oregano
• 1 tsp eevo
• 12 cups spinach, roughly chopped
• 1 clove garlic, minced
• 1 medium tomato, finely diced
• 1/4 cup crumbled low-fat feta cheese
• 8 sheets whole wheat phyllo dough
• Olive oil cooking spray

Details

Servings 4
Adapted from cleaneatingmag.com

Preparation

Step 1

Preheat oven to 400. Heat medium nonstick saute pan over medium high heat. In a bowl, whisk egg whites, egg and oregano. Pour egg mixture into pan, stirring gently until set, about 2 minutes. Place scrambled eggs on plate to cool.

Wipe saute pan clean, add oil and heat over medium heat. Gradually add spinach and garlic until spinach is wilted (you should be left with about 1 cup cooked spinach). Place spinach mixture in a bowl and set aside to cool, about 5 minutes.

In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato and feta, set aside.

Working quickly, roll out one sheet of phyllo dough onto a clean work surface. Mist with cooking spray. Place a second sheet on top and mist again with cooking spray. Cut phyllo lengthwise into 4 strips about 3 1/4 inches wide. Place 1/4 cup filling onto 1 end of one strip. Fold corner over filling to opposite side of strip, making a triangle. Fold triangle up to meet straight side, then across again. Continue folding over triangle until the end of the strip. Mist with cooking spray. Repeat procedure with remaining 3 strips and 6 phyllo sheets, assembling a total of 16 bites.

Transfer phyllo bites to baking sheet and bake for 10-11 minutes, until golden brown around edges.

TO FREEZE:Place phyllo bites on a sheet pan in a single layer and place in freezer for 20 minutes, until solid. Gently transfer to a freezer bag and seal tightly, removing as much air as possible. Lasts up to 6 months.