NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz feta cheese

1 large egg

2 cups fresh spinach

2 sheets phyllo dough

0.5 tbsp olive oil

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp green onion

PREPARATION

• 1

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

• 2

  In a non-stick skillet, sauté the chopped spinach, minced garlic, and sliced green onion with a tablespoon of water until the spinach is completely wilted.

• 3

  Transfer the spinach mixture to a clean kitchen towel and squeeze very firmly to remove all excess liquid to ensure the pastry stays crisp.

• 4

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

• 5

  Lay one sheet of phyllo dough on the prepared baking sheet, brush lightly with half of the olive oil, then place the second sheet directly on top.

• 6

  Place the spinach and chicken filling in the center of the phyllo sheets and fold the edges inward to create a sealed rectangular packet.

• 7

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