Recipes

INGREDIENTS:

• 4 egg whites   
• 1 whole egg
• 1 tsp dried oregano
• 1 tsp extra-virgin olive oil
• 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

INSTRUCTIONS:

1. Preheat oven to 400°F. Heat medium nonstick sauté 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 a plate to cool.
2. Wipe sauté 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.
3. In a medium 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 (each about 3 1/4-inch 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.
5. Transfer phyllo bites to baking sheet and bake in preheated oven for 10 to 11 minutes, until golden brown around edges.