NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup fresh spinach

1 oz feta cheese

1 large egg

0.25 cup nonfat Greek yogurt

2 sheet phyllo dough

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Add the fresh spinach to the skillet and cook until fully wilted, then transfer to a colander and squeeze out as much moisture as possible.

• 4

  In a large mixing bowl, combine the cooked shredded chicken, wilted spinach, crumbled feta, Greek yogurt, egg, sea salt, black pepper, and oregano.

• 5

  Lay out the two sheets of phyllo dough on a clean surface, lightly misting with water between the layers to help them adhere.

• 6

  Spoon the chicken and spinach mixture in a long, thin line along the bottom edge of the phyllo sheets.

• 7

  Roll the dough up tightly into a long cylinder, then carefully coil the rope into a spiral shape and place it on the prepared baking sheet.

• 8

  Bake for 20 to 25 minutes until the pastry is golden brown and crisp.