Preheat the oven to 400F. Grease a 9x9-inch dish and set aside.

Heat one tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes, until more soft, then stir in the minced garlic, spinach and cream cheese. Turn off heat and stir until everything is mixed well, then transfer to a large bowl.

Add the beans, chicken, feta, parmesan, dill, lemon zest and pepper to the bowl; mix until well combined.

Unwrap phyllo pastry sheets from the package. Remove 8 sheets to use and store the rest. Keeping all 8 sheets together, cut in half down the middle, making 16 half sheets.

Line the bottom of the greased dish with two half pastry sheets. Add remaining olive oil to a bowl. Gently brush the olive oil along the top and sides. Place two sheets on top, brush with more oil, then add another two sheets.

Add the spinach chicken mixture and spread out evenly.

Place two more sheets on top, and brush with more olive oil– repeat this until all the sheets are used. After the final layer, sprinkle a few drops of water on the top and brush with olive oil, making sure to coat the edges and top completely. Score/cut spinach pie only part way through for a smoother cut after it's baked– this pie serves about 6 people but you could cut it into 9, 12 or however many squares you prefer– or just cut later.

Bake for about 15-20 minutes, until the crust is firm and crisp and the edges are golden brown.

Let cool for at least 5 minutes before finishing slicing, serve and enjoy!