NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

1 large egg

1 oz feta cheese

2 cup fresh spinach

0.25 cup green onions

1 tbsp fresh dill

0.5 tbsp extra virgin olive oil

3 sheet phyllo dough

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the fresh spinach and chopped green onions in a skillet with a tablespoon of water over medium heat; sauté until wilted, then transfer to a clean kitchen towel and squeeze out every drop of excess moisture.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken, the squeezed spinach mixture, crumbled feta, egg, fresh dill, sea salt, black pepper, and garlic powder.

• 4

  Lay one sheet of phyllo dough on a parchment-lined baking sheet and lightly brush with a small amount of olive oil; repeat this process for the remaining two sheets, stacking them on top of each other.

• 5

  Spoon the chicken and spinach mixture into the center of the phyllo stack, spreading it slightly but leaving a wide border.

• 6

  Fold the edges of the phyllo dough up and over the filling, leaving the center partially exposed for a rustic look.

• 7

  Brush the top of the pastry with the remaining olive oil and bake for 20 to 25 minutes until the phyllo is deeply golden and crisp.