NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Fresh spinach

1 oz Feta cheese

1 large Egg

0.25 cup Plain Greek yogurt

2 sheets Phyllo dough

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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 diced onion and minced garlic until translucent and fragrant.

• 3

  Add the chopped spinach to the skillet and cook until completely wilted; transfer to a colander and squeeze out all excess liquid thoroughly to prevent a soggy crust.

• 4

  In a medium mixing bowl, combine the cooked shredded chicken breast, wilted spinach, crumbled feta, beaten egg, Greek yogurt, sea salt, black pepper, and dried oregano.

• 5

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

• 6

  Spoon the chicken and spinach mixture into the center of the phyllo sheets, then fold the sides over the filling to create a sealed rectangular parcel.

• 7

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