Another recipe from Clean Eating and it looks delicious. I haven’t tried it yet, but will at some point.
- 4 egg whites (I’ll be using 3 whole eggs)
- 1 whole egg
- 1 tsp dried oregano
- 1 tsp extra virgin olive oil
- 12 c spinach, roughly chopped
- 1 clove garlic, minced
- 1 med tomato, finely diced
- 1/4 c crumbled low-fat feta cheese
- 8 sheets whole wheat phyllo dough
- olive oil cooking spray
Preheat oven to 400 degrees F. Heat medium nonstick saute pan over medium-high heat. In a bowl, whisk egg whites, egg, and oregano. Pour egg mixture into pan, stirring genly until set, about 2 min. Place scrabled eggs on a 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 min.
In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato, and feta; set aside.
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 (each about 3 1/4″ wide). Place 1/4 cup filling onto 1 end of 1 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 3 strips and 6 phyllo sheets, assembling a total of 16 phyllo bites (214 calories per 4 bites).
Transfer phyllo bites to baking sheet and bake in preheated oven for 10 – 11 min., until golden brown around edges.
Freeze instructions: Place phyllo bites on a sheet pan in a single layer and place in freezer 20 minutes, until solid. Then gently transfer them to a freezer bag and seal tightly, removing as much air as possible. Can be frozen for up to 6 months.