Ingredients

• 8 sheets frozen phyllo dough
• 1 lemon, for zest/juice
• ½ medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ 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 lemon (1 teaspoon); squeeze for juice (1 tablespoon).
• Chop onion and garlic. Shred chicken with two forks.

Steps

1. Microwave spinach on HIGH for 2–3 minutes or until thawed. Microwave butter on HIGH for 20–30 seconds or until melted.
2. 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 on remaining 3 sides of dish (layers will overlap and fully cover bottom of dish); then repeat with a second layer on all four sides.
3. Combine remaining ingredients; spread mixture evenly over phyllo. Fold each side of dough over filling and brush 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. Serve. (Makes 6 servings.)

Ingredients

• 1 cucumber, coarsely chopped
• 3 plum tomatoes, coarsely chopped
• 2 cloves garlic, finely chopped
• ½ medium yellow onion, finely sliced
• 1 lemon, for juice
• 2 tablespoons olive oil

Prep

• Peel cucumber and chop; chop tomatoes and garlic. Slice onion.
• Squeeze lemon for juice (1 tablespoon).

Steps

1. Whisk in salad bowl: oil, garlic, and lemon juice until blended.
2. Add remaining ingredients; toss and serve.