NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup fresh spinach

1 oz feta cheese

1 large egg

2 sheets phyllo dough

1 tsp olive oil

0.25 cup yellow onion

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely dice the chicken breast and the yellow onion.

• 3

  Heat the olive oil in a non-stick skillet over medium heat, then sauté the onion and chicken until the chicken is cooked through and the onion is translucent.

• 4

  Add the fresh spinach to the skillet and cook until completely wilted; remove from heat and drain any excess moisture thoroughly to prevent a soggy crust.

• 5

  In a mixing bowl, combine the cooked chicken and spinach mixture with the crumbled feta, egg, fresh dill, sea salt, black pepper, and nutmeg.

• 6

  Lightly coat a small oven-safe dish with a tiny bit of oil, then layer the two phyllo sheets into the dish, allowing the edges to hang over.

• 7

  Spoon the spinach and chicken filling into the center of the phyllo dough.

• 8

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

• 9

  Bake for 20-25 minutes, or until the phyllo pastry is crisp and deep golden-brown.

• 10

  Allow the pie to rest for 5 minutes before slicing and serving.