Phyllo Bites

Light as air and filled with our Greek-inspired blend, it's hard to believe that 4 of these flaky breakfast bites are only 214 calories!
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Serves: 4
Hands-on time: 20 minutes
Total time: 35 minutes

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.

Nutrients per 4 phyllo bites: Calories: 214, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 2.5 g Polyunsaturated Fat: 1 g, Carbs: 31 g, Fiber: 5 g, Sugars: 1 g, Protein: 12 g, Sodium: 495 mg, Cholesterol: 55 mg

FREEZE IT:
To freeze, place phyllo bites on a sheet pan in a single layer and place in freezer for 20 minutes, until solid. Then gently transfer them to a freezer bag and seal tightly, removing as much air as possible. Breakfast Phyllo Bites can be frozen for up to 6 months.