NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

0.5 cup liquid egg whites

1 oz feta cheese

2 cup fresh baby spinach

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp extra virgin olive oil

2 sheets phyllo dough

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish with a touch of olive oil.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

• 3

  Add the fresh baby spinach to the skillet, cooking just until wilted, then remove from heat and squeeze out any excess moisture.

• 4

  In a mixing bowl, combine the shredded chicken, liquid egg whites, crumbled feta cheese, sautéed spinach mixture, sea salt, black pepper, and dried oregano.

• 5

  Pour the chicken and spinach mixture into the prepared baking dish.

• 6

  Gently crumple the phyllo dough sheets and place them on top of the mixture, lightly misting or brushing the top with a tiny amount of oil to encourage browning.

• 7

  Bake for 25-30 minutes until the filling is set and the phyllo topping is deeply golden and crispy.

• 8

  Allow the pie to cool for 5 minutes before serving to let the protein-rich filling firm up.