Chicken spinach phyllo pie

From: https://diethood.com/chicken-florentine-phyllo-pie/#wprm-recipe-container-35148

• 
  ▢1 container cottage cheese or Ricotta Cheese
• ▢2 garlic cloves , chopped
• ▢2 eggs
• ▢1/4 teaspoon lemon zest
• ▢1 tablespoon fresh lemon juice
• ▢salt and fresh ground pepper , to taste
• ▢1 tablespoon olive oil
• ▢3 cups (or less) cubed (cooked), (this is a great recipe for leftover chicken)
• ▢1 bag (6-ounces) spinach leaves
• ▢1 stick (8 tablespoons) butter, melted
• ▢16 phyllo sheets (approx)

Instructions 

• Preheat oven to 375.
• If using cottage cheese, blend with hand blender until smooth.
• Blitz spinach as well.
• In a mixing bowl, combine cottage cheese/ricotta, chopped garlic, eggs, cheese, zest, lemon juice, salt and pepper; mix until combined and set aside.
• Heat olive oil in a frying pan and add cubed chicken pieces; cook for 4 minutes or until done.
• Add spinach leaves and continue to cook until spinach is wilted; about 2 minutes.
• Remove from heat.
• Add chicken mixture to the ricotta mixture and mix until thoroughly incorporated. Set aside.
• Brush a cast iron skillet with a little bit of the melted butter.
• Unfold phyllo sheets.
• Place a phyllo sheet on the bottom of the cast iron skillet.
• Brush with melted butter.
• Top with seven more sheets, brushing each sheet with melted butter before adding the next.
• As you work, keep the unused stack of phyllo sheets covered so they don’t dry up.
• Spread the chicken-ricotta mixture over the phyllo sheets.
• Top with remaining 8 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
• Bake for 30 to 35 minutes, or until top is browned and flaky.
• Let stand 10 minutes.
• Cut and serve.