NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1 oz feta cheese

1 large egg

1 cup fresh spinach

2 sheets phyllo dough

1 tsp olive oil

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 sheet with parchment paper.

• 2

  Finely dice the chicken breast and sauté in a non-stick pan over medium heat until fully cooked through and lightly browned.

• 3

  Add the fresh spinach to the pan with the chicken and cook for 2 minutes until wilted, then remove from heat and drain any excess liquid.

• 4

  In a medium bowl, whisk the egg and combine it with the cooked chicken, wilted spinach, crumbled feta, chopped dill, sea salt, black pepper, and garlic powder.

• 5

  Lay one sheet of phyllo dough on the parchment paper, brush very lightly with a small amount of olive oil, and place the second sheet directly on top.

• 6

  Spoon the chicken and spinach mixture into the center of the phyllo dough, then fold the edges of the dough inward to create a rustic square pie.

• 7

  Lightly brush the top of the pastry with the remaining olive oil and bake for 18-22 minutes until the crust is golden brown and flaky.