NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

2 cup Fresh baby spinach

1 oz Feta cheese

0.5 cup Egg whites

3 sheet Phyllo dough

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F and line a baking sheet with parchment paper.

• 2

  Mince the garlic clove and roughly chop the fresh baby spinach.

• 3

  Sauté the garlic and spinach in a non-stick skillet over medium heat for 3 minutes until wilted, then squeeze out all excess moisture using a clean kitchen towel or fine-mesh sieve.

• 4

  In a medium bowl, stir together the shredded cooked chicken breast, wilted spinach, crumbled feta cheese, egg whites, sea salt, black pepper, and dried oregano.

• 5

  Lay one sheet of phyllo dough on the prepared baking sheet, brush lightly with a portion of the olive oil, and stack the remaining two sheets on top, brushing each layer with oil.

• 6

  Spoon the chicken and spinach mixture into the center of the phyllo stack, leaving a two-inch border on all sides.

• 7

  Fold the edges of the phyllo over the filling to create a rustic, open-faced pie, then brush the edges with the remaining olive oil.

• 8

  Bake for 22-25 minutes until the phyllo is deeply golden and the filling is firm and fully set.