6 servings

250 gr spinach 

6 egg yolks

40 gr whole wheat flour

1 tsp sea salt

pepper to taste

complete seasoning to taste

200 gr cooked shredded chicken breast

½ cooked and diced red bell pepper 

100 gr unsweetened and fat-free plain Greek yogurt

seasonings to taste

1 tsp sea salt

pepper to taste

SAUCE

2 red bell peppers

½ cup basil leaves (optional)

1 minced garlic cloves

1 tbsp olive oil 

1 tbsp paprika

1 tsp sea salt 

pepper to taste

Preheat the oven to 400º F. Prepare a baking dish.

Cut the peppers in 2. Remove the stem and seeds, then place them skin side up in the baking dish and spray with a little olive oil spray. Bake for 35-40 minutes.

Remove from the oven, transfer to a bowl and cover with plastic wrap. When they are cold remove the skin.

Transfer the peppers to the blender along with all the ingredients and process until you have a sauce. Pour into a serving bowl and set aside.

Preheat the oven to 350º F. Line a 22x32 cm baking tray with parchment paper. Grease the paper with a little olive oil.

Cook the spinach for 1 minute in a little water, squeeze it and place  in the blender together with the yolks, flour, complete seasoning, salt and pepper, grind until it turns into a puree. Beat the egg whites until stiff. Now fold in the spinach mixture to the egg whites.

Pour over the tray and smooth the surface. Bake for 10 to 13 minutes. Take out, let cool on a rack and then turn over plastic wrap. Remove the paper it was baked on.

In a bowl mix the chicken, bell pepper, yogurt, seasonings, salt and pepper. Spread over the dough and roll with the plastic film. Refrigerate a couple of hours. Cut into slices and serve.

Per serving 125 gr

Cal: 161.6 P: 21.2 F: 7.8 Cb: 7.1

With sauce:

Cal: 191.3 P: 21.6 F: 10.2 Cb: 8.6