Breakfast Phyllo Bites

These are finicky to make, and they are not very filling. However, I absolutely love them for myself and they are freezable. So I make a big batch and keep them in my freezer to pull out when I need a quick breakfast for myself. They would also be a fine accompaniment to a hearty smoothie for a family breakfast. This recipe doesn't only makes 16 individual phyllo bites, and 4 is considered to serve one, so if you want to make enough for a large family, you might want to double or triple it.

3 eggs
1 tsp dried oregano
1 tsp olive oil
12 cups spinach, thoroughly chopped
1 clove garlic, minced
1 medium tomato, finely diced
1/4 cup crumbled feta cheese
8 sheets phyllo dough

Preheat oven to 400*F. Heat medium nonstick saute pan over medium-high heat. In a bowl, whisk eggs and oregano. Pour egg mixture into pan, stirring gently until set, about 2 minutes. Place scrambled 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 minutes.

In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato and feta; set aside.

Working quickly, roll out a 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 one end of one 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 three strips and 6 phyllo sheets, assembling a total of 16 phyllo bites.

Transfer phyllo bites to baking sheet and bake in preheated oven for 10-11 minutes, until golden brown around edges.

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.