NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1 oz feta cheese

2 cups fresh spinach

0.5 tbsp olive oil

2 sheets phyllo dough

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a small baking dish with parchment paper.

• 2

  Finely chop the cooked chicken breast and place it in a medium mixing bowl.

• 3

  In a small skillet over medium heat, add a splash of the olive oil and sauté the fresh spinach until fully wilted, then squeeze out any excess moisture.

• 4

  Add the wilted spinach, crumbled feta cheese, egg, sea salt, black pepper, garlic powder, and fresh dill to the bowl with the chicken.

• 5

  Mix the filling ingredients thoroughly until the egg is well incorporated and the mixture is cohesive.

• 6

  Lay one sheet of phyllo dough on a clean surface, lightly brush with a tiny amount of olive oil, and top with the second sheet.

• 7

  Place the chicken and spinach mixture in the center of the phyllo sheets, then fold the edges over the filling to create a sealed rectangular packet.

• 8

  Brush the top of the dough with the remaining olive oil to ensure a golden finish.

• 9

  Bake for 20-25 minutes, or until the pastry is deeply golden and crispy.

• 10

  Allow the pie to rest for 5 minutes before slicing to let the filling set.