Phyllo Chicken Pie and Scampi Vegetable Salad. Testing

Ingredients: Phyllo Chicken Pie and Scampi Vegetable 8 sheets frozen phyllo dough Zest/juice of 1/2 lemon 1/2 medium yellow onion, finely chopped 2 cloves garlic, finely chopped 1/2 Deli rotisserie (or cooked) chicken, about 2 cups 1 package frozen creamed spinach (9–11 oz) 4 tablespoons unsalted butter 4 oz crumbled garlic/herb feta cheese Prep Remove phyllo from freezer; thaw for 1 hour (or overnight in refrigerator). Preheat oven to 400°F. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (1 tablespoon). Chop onion and garlic. Shred chicken with two forks. Method: Microwave spinach on HIGH for 2–3 minutes or until thawed. Microwave butter on HIGH for 20–30 seconds or until melted. Coat 9-inch-square baking dish lightly with melted butter. Place one phyllo sheet in dish, over-hanging one side of the dish by about 6 inches; brush lightly with butter. Repeat layer and butter for each side of dish (layers will overlap and fully cover bottom of dish); then repeat with a second layer on all four sides. Combine remaining ingredients; spread mixture evenly over phyllo. Fold each side of dough over filling and brushing each with butter. (Layers may overlap or not meet on top; either way is fine.) Bake 20–25 minutes or until golden. Let stand 4–5 minutes.