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Spinach Breakfast Pockets Recipe

Looking for an easy Spinach Breakfast Pockets recipe? Learn how to make Spinach Breakfast Pockets using healthy ingredients.


Submitted by rjrober

Makes 12 servings



Spinach, feta and egg in phyllo pockets.

Recipe Ingredients for Spinach Breakfast Pockets

24 oz baby spinach
1/2 c mushrooms, portabella
1/2 c onion, diced
1/4 c green pepper, diced
1/4 c red bell pepper, diced
6 oz. feta cheese, crumbled
1/4 c bread crumbs, toasted
6 eggs
1/4 tsp salt
8 oz. phyllo dough
1/4 c olive oil

Recipe Directions for Spinach Breakfast Pockets

  1. Place spinach in a deep pan with a good lid. Steam over a medium flame until limp. Remove from heat and drain.

  2. Sauté onion and peppers in 1 tsp. oil. When onions are soft, remove from heat and set aside.

  3. Add mushrooms to same pan and sauté, sprinkle with a pinch of salt to bring out water. When mushrooms are soft, remove and add to the onion mixture.

  4. When all ingredients are cool enough to handle- place spinach, onion mixture, bread crumbs and feta cheese in a large bowl. Sprinkle with remaining salt and toss with a fork.

  5. Beat eggs in a small bowl and add to the spinach. Stir until egg is blended throughout- use a fork.

  6. On a clean board, place one full sheet (folded) or 2 half sheets of phyllo (stacked) with the short end toward you. Fold back upper half and brush lightly with olive oil. Do the same for the bottom half.

  7. Place 1/4c or so of spinach mixture about 3 inches from the bottom center of the sheet. Gently fold the bottom of the sheet over the spinach, patting it into a flattened rectangle.

  8. Fold the sides in toward the center (they should be about 2 inches wide). Then flip the spinach area over toward the middle. Continue flipping until the pocket is rolled up.

  9. Place on an oiled cookie sheet seam side down. Brush lightly with oil.

  10. Repeat until the phyllo or the spinach are gone. (Place any remaining spinach in a small ramekin(s) and bake like a quiche.)

  11. Bake at 375ºF for about 20 minutes or until golden brown on top. Remove from oven and cool on a rack.

  12. Wrap individual pockets in plastic wrap when cool. To re-heat, unwrap and place on a hot griddle, toasting all sides. Pockets may be re-heated in the microwave, but the crust will be soft.

Categories

Eggs, Vegetables, Breakfast, Bake

Nutrition Facts
Serving Size 130.2g
Amount Per Serving
Calories
185
Calories from Fat
92
% Daily Value*
Total Fat
10.2g
16%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
98mg
33%
Sodium
414mg
17%
Potassium
388mg
11%
Total Carbohydrates
15.0g
5%
Dietary Fiber
1.8g
7%
Sugars
0.9g
Protein
8.7g
Vitamin A 112% Vitamin C 36%
Calcium 10% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in manganese
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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