Stir together ricotta, lemon juice, shredded chicken, spinach, green onions, egg, feta, dill, nutmeg, garlic, and salt & pepper.
Layer ten sheets of phyllo dough into a glass pie pan, spraying olive oil cooking spray between each. Spoon filling onto dough and spread into an even layer.
Top with remaining dough sheets using the same process. Gently seal edges of dough.
Bake for 30 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2015/05/28/spinach-feta-chicken-pie/