Preheat oven to 350°. Butter a 9 X 13 baking dish and set aside.
In a skillet, heat olive oil. Add in onion and sauté for about 3 minutes. Add the garlic and sauté for an additional 2 minutes. Add in spinach, feta, and diced chicken breast. Cook for an additional 5 minutes and remove from heat.
In a small bowl beat the eggs and then stir in the parmesan cheese, pepper, and dried oregano. Allow the spinach mixture to cool for 5-10 minutes before adding in the eggs to prevent the eggs for setting.
Melt butter in a small bowl.
Carefully lay one sheet of phyllo dough into the prepared baking dish. With a pastry brush, brush the top of the phyllo dough with melted butter. Lay another sheet of phyllo dough on the top and brush with melted butter. Repeat until you have 5 sheets of phyllo dough.
Spread the chicken and spinach mixture over the top of the phyllo dough. Layer with remaining 10 phyllo dough sheets, brushing each layer with the melted butter. With a sharp knife score the top layer of the phyllo dough into 8 evenly cut slices. Make sure not to cut into the filling.
This was a delightfully healthy recipe that can be eaten as a brunch item or an evening entree. In an effort to reduce the amount of the phyllo dough and butter, i slightly modified this recipe from a recipe found on Mariahs Pleasing Plates.
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