NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Feta cheese

1 large Egg

2 sheets Phyllo dough

2 cups Fresh spinach

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

0.13 tsp Ground nutmeg

PREPARATION

• 1

  Poach or pan-sear the chicken breast until cooked through, then shred it into bite-sized pieces.

• 2

  Pre-heat your oven to 375°F and line a baking sheet with parchment paper.

• 3

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

• 4

  Add the fresh spinach to the skillet and cook until completely wilted, then transfer the mixture to a fine-mesh colander and press firmly to remove all excess moisture.

• 5

  In a large mixing bowl, combine the squeezed spinach, shredded chicken, crumbled feta cheese, egg, chopped dill, nutmeg, sea salt, and black pepper.

• 6

  Lay one sheet of phyllo dough on the prepared baking sheet, mist it lightly with water, and place the second sheet directly on top.

• 7

  Mound the spinach and chicken filling into the center of the phyllo sheets, leaving a two-inch border around the edges.

• 8

  Fold the edges of the phyllo dough inward over the filling to create a rustic, open-faced pie.

• 9

  Bake the pie for 22 to 25 minutes until the pastry is golden brown and the filling is set.