NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz feta cheese

2 cup fresh spinach

1 large egg

1 sheet phyllo dough

0.25 cup yellow onion

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the chopped fresh spinach to the skillet and cook until fully wilted; remove from heat and let cool slightly.

• 4

  Place the wilted spinach in a clean kitchen towel and squeeze out all excess moisture to ensure the pastry stays crisp.

• 5

  In a mixing bowl, combine the squeezed spinach, cooked shredded chicken breast, crumbled feta, egg, sea salt, black pepper, dill, and parsley.

• 6

  Lay one sheet of phyllo dough on the parchment, lightly mist with water or oil, and top with the second sheet.

• 7

  Place the chicken and spinach mixture in the center of the phyllo, then fold the edges over the filling to create a rectangular parcel.

• 8

  Bake for 20-25 minutes until the phyllo is deeply golden brown and the filling is set.

• 9

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