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Breakfast phyllo bites
Nb persons: 0
Yield:
Preparation time:
Total time: 35 minutes
Source:
| Serves 4 Hands-on time 20 minutes. Total time 35 minutes | |
| 4 | egg whites |
| 1 | egg |
| 1 tsp | dried oregano |
| 1 tsp | olive oil |
| 12 cups | spinach, roughly chopped |
| 1 clove | garlic, minced |
| 1 med | tomato, finely diced |
| 1/4 Cup | crumbled feta cheese, low-fat |
| 8 sheets | whole wheat phyllo dough |
Olive oil cooking spray
1. Preheat oven to 400. Heat med nonstick sauté pan over med-high heat. In a bowl, whisk egg whites, egg and oregano. Pour egg mixture into pan stirring gently until set, about 2 min. Place scrambled eggs on a plate to cool.
2. Wipe sauté pan clean, add oil and heat over med heat. Gradually add spinach and garlic until spinach is wilted (you should be left with about 1 C cooked spinach). Place spinach mixture in a bowl and set aside to cool, about 5 minutes.
3. In a med bowl, gently toss together scrambled eggs, spinach mixture, tomato and feta; set aside.
4. Working quickly, roll out 1 sheet of phyllo 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 3/4" wide). Place 1/4 Cup filling onto 1 end of 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 you reach end of phyllo strip. Mist with cooking spray. Repeat this procedure with remaining strip, assembling 16 phyllo bites.
5. Transfer phyllo bites to baking sheet and bake in preheated oven for 10-11 min, or until golden brown around edges.
Freeze it: to freeze, place phyllo bites on a sheet pan in a single layer and place in freezer for 20 min, until solid. Then transfer them to a freezer bag and seal tightly.
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