NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

4 cup fresh spinach

1 oz feta cheese

0.25 cup egg whites

2 sheet phyllo dough

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh dill

0.13 tsp nutmeg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the fresh spinach to the skillet in batches, stirring until completely wilted.

• 4

  Transfer the spinach mixture to a clean kitchen towel or fine-mesh sieve and squeeze out as much liquid as possible to prevent a soggy crust.

• 5

  In a mixing bowl, combine the shredded chicken, squeezed spinach mixture, crumbled feta, egg whites, chopped dill, nutmeg, salt, and pepper.

• 6

  Lay one sheet of phyllo dough into the baking dish, allowing the edges to hang over, and lightly mist with oil; repeat with the second sheet.

• 7

  Spoon the chicken and spinach filling into the center of the dough and spread it evenly.

• 8

  Fold the overhanging phyllo edges back over the filling to create a rustic crust.

• 9

  Bake for 25 to 30 minutes until the phyllo is golden brown and the filling is set.