Flakey phyllo cups with spinach, egg and feta baked inside with parsley, oregano and garlic. Oh my! These spanakopita-inspired breakfast cups are so delicious. I love prepping these ahead of time and warming them up on the go. So good!

INGREDIENTS – makes 12

2T olive oil (plus more for brushing the phyllo)
1/2 onion, chopped
1 garlic clove, minced
2T fresh parsley, chopped
1/4t salt
1/4t black pepper
1/4t oregano
1 8oz pkg spinach

4-6 sheets Phyllo dough, cut into roughly 5″ squares

5 eggs, whisked
1/3-1/2c feta, crumbled

INSTRUCTIONS

Preheat oven to 375°F.

Bring a large skillet to medium-med-high heat. Sauté onion in olive oil for 1-2 minutes then add garlic, parsley, salt, pepper and oregano, stir and cook for about a minute then dump in the spinach (if the spinach is completely out of control you can add half, let it cook down a bit then add the rest). Allow to cook down for 3-4 minutes, stirring occasionally. Remove from the heat and allow to cool to room temp.

Meanwhile, prep the phyllo. Pour some olive oil in a small bowl. Brush 6 cups of a muffin tin with olive oil then place a phyllo square centered over a cup then gently press it in, allowing it to fold a bit up against the sides. Lightly brush the phyllo with olive oil then repeat with another piece of phyllo and continue until there are 4-6 layers of phyllo in each cup.

Distribute the spinach mixture in each of the cups then pour the eggs over the spinach. Using a fork, agitate the spinach just a little to get the egg all up in there. Sprinkle a little feta on top then bake for 25-30 minutes.

ENJOY!

Can throw them in the freezer too!