The inspiration for this dish came from the popular Greek savory pastry spanakopita and it’s lesser known cousin the kreatopita.  Instead of lamb or spinach, however, poultry is the main star in this recipe; I also went with leeks over onions for a more subtle flavor and added feta cheese for extra richness.  Google tells me the result is appropriately referred to as “kotopita.”  As I’m not fluent in Greek, however, I can’t verify.

3 lbs ground chicken
3 large eggs, slightly beaten
2 small boxes, reduced fat crumbled feta cheese
1 bag spinach, washed
1 large leek
2 cloves garlic, minced
rosemary, chopped
white pepper, ground
salt
phyllo sheets, thawed

lemon juice
olive oil
butter

1. Clean and slice your leek, using only the white or very light green part of the plant.  For a demonstration of the technique, check out Gourmet Magazine's video.  Be sure to wash all of the dirt hidden in between the leaves; leeks are very, very filthy.  NB: If you prefer, you can substitute scallions for leeks.
2. Saute the spinach with a little lemon juice, olive oil, salt and pepper.  Remove the spinach to a separate plate and allow the spinach to cool.  Drain any excess liquid and press dry with paper towels.
3. In a hot pan over medium high heat, saute the leeks with a little olive oil, salt, and pepper.  When the leeks begin to soften, add the minced garlic.  The garlic should become fragrant within a minute or two of being in the pan.  At this point add the ground chicken, more salt, and more pepper.
4. The ground chicken will release a lot of liquid, which should be cooked off as much as possible and/or drained.  A wet filling will prevent the phyllo dough from crisping and make your casserole soggy.  When finished, add the rosemary.
5. Allow the chicken mixture to cool to room temperature.
6. Toss the chicken with the eggs, the feta cheese, and the spinach.
7. Preheat your oven to 350°F.  Prepare a bowl of melted butter.  Brush the bottom of a 9x13 casserole dish—lightly!— with butter.  Take your phyllo dough out of the fridge and layer one sheet in the casserole dish.  Then top with all of the chicken mixture.  Layer at least 8-12 sheets of phyllo dough on top of the chicken, brushing a very light layer of butter between the sheets.  Immediately transfer to the oven and bake until the phyllo dough is golden brown.

The result was surprisingly tasty.  I don't recommend this casserole for leftovers, however, as the phyllo dough tends to turn soggy in the refrigerator; if you'd like the meal to last longer or if you'd prefer to have this dish in a more party-friendly appetizer format, save the filling in the refrigerator and fold stuffed phyllo triangles instead.  Here's a YouTube video demonstration of folding phyllo triangles.  You can create larger or smaller triangles by cutting the size of the phyllo sheets accordingly.

Improvements to consider for next time:

1. Replace half of the feta cheese with a second kind of cheese—mizithra, kefalotiri, or graviera—for extra depth of flavor.
2. Add a thickened gravy sauce, nutmeg, and/or thyme for a more seasoned flavor and cohesive filling.
3. Use shredded chicken instead of ground chicken.  Hopefully, the shredded chicken will retain a more tender texture without making the filling too soggy.