NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Spinach

1.5 oz Feta cheese

1 large Egg

2 sheets Phyllo dough

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh dill

PREPARATION

• 1

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

• 2

  Finely dice the chicken breast and sauté in a pan with half of the olive oil over medium heat until cooked through.

• 3

  Add the minced garlic and fresh spinach to the pan, cooking until the spinach is completely wilted and any excess moisture has evaporated.

• 4

  Transfer the mixture to a bowl and allow it to cool slightly before stirring in the crumbled feta, egg, chopped dill, sea salt, and black pepper.

• 5

  Lay one sheet of phyllo dough on the prepared baking sheet, brush lightly with the remaining olive oil, and top with the second sheet.

• 6

  Spoon the spinach and chicken filling into the center of the phyllo and fold the edges inward to create a rustic, open-faced pie.

• 7

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

• 8

  Let the pie rest for five minutes before slicing and serving warm.