Spinach And Mushroom Phyllo Breakfast Bites

Spinach And Mushroom Phyllo Breakfast Bites


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Sautéed vegetables are good in a pinch, but sometimes you might want your vegetables a little more dressed up. Why not try this great on-to-go breakfast bites packed with sautéed vegetables? You’re sure to love it!

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

12 servings


  • 1 roll phyllo dough, thawed
  • 9 oz. package fresh spinach
  • 1.5 lbs. zucchini, grated
  • 5 oz. mushrooms, chopped
  • 1 bunch scallions, chopped
  • 6 oz. crumbled feta cheese
  • 1.5 oz. grated gruyere
  • 1 tsp. cracked black pepper
  • 2 eggs
  • 2 T. flour
  • butter for greasing the pan

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Preheat the oven to 350°F. Lightly brush the insides of a 12 cup muffin tin with butter. Fill each muffin well with 3 to 4 layers of phyllo. Brush the phyllo with butter or oil if desired, and set aside. Heat a skillet over high heat and wilt the spinach for 2 to 3 minutes until most of the water comes out of the spinach. Squeeze the spinach of its excess water by pressing it against the side of the pan, then drain the excess water. Remove the spinach to a large mixing bowl, then cook the grated zucchini and mushrooms in the same way as the spinach, cooking the excess water out and draining it. Transfer the cooked zucchini and mushrooms to the same bowl as the spinach. Add the scallions, feta, gruyere, and black pepper and stir well. Taste the mixture for seasoning and determine if the saltiness from the feta is enough. If not, add salt to taste, then add the eggs and flour. Mix well. Portion the vegetable mixture evenly into the phyllo lined muffin cups and bake for 25 minutes until the phyllo is golden brown on the edges and the vegetable mixture is set in the center. Remove promptly from the muffin tins so the phyllo doesn’t get soggy.

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