My Corner of the World

My Corner of the World -

Clean Eating’s Breakfast Phyllo Bites

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

  • 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

Preparation:

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.