1 stick melted butter
20 sheets phyllo
5-6 cooked boneless, skinless chicken breasts, sliced
1 - 12 oz. bag frozen spinach, thawed and drained
8 oz feta cheese, crumbled
8 oz grated parmesan cheese
3 green onions, chopped, tops and bottom
Mix last 5 ingredients
In a 9 x 13 casserole, begin to layer 10 sheets of phyllo, brushing with butter as you add each sheet. Allow phyllo to drape over the edges of the casserole as you begin to layer.
Add the chicken and spinach mixture, then cover with additional sheets of phyllo, brushing with butter after adding each sheet. When mixture is covered, roll the edges of phyllo, and score lightly across the top.
Bake 400 degrees until dough is browned and mixture is bubbly. Serve hot or at room temperature.