Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until translucent.

Add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.

In a mixing bowl, combine the cooked spinach mixture, crumbled feta, eggs, nutmeg, salt, and pepper. Mix well.

Lay out one sheet of phyllo dough on a clean surface. Lightly brush with melted butter. Layer with another phyllo sheet and repeat until four sheets are layered.

Place the phyllo stack into a baking dish and spread the spinach and feta filling evenly over it.

Repeat layering with the remaining four phyllo sheets, brushing each with butter.

Tuck the edges to neatly seal the filling and brush the top with extra butter.

Bake for 20-25 minutes until golden brown and crispy.

Let cool for a couple of minutes before slicing.

In a large Dutch oven or heavy pot, heat 1 TBSP olive oil over medium-high heat. Add carrots, celery, and onions, sautéing briefly. Stir in garlic.

Add chicken broth and bay leaves. Increase heat to high and bring to a rolling boil.

Stir in rinsed rice, diced chicken, salt, and black pepper. Reduce heat to medium-low and simmer for 20 minutes, or until rice is tender.

In a medium bowl, whisk together lemon juice and eggs.

Slowly whisk in 2 ladlefuls of hot broth from the soup to temper the eggs (prevents curdling).

Once fully combined, pour the egg-lemon mixture back into the soup and stir well. Remove from heat immediately to prevent overcooking.

Season with additional salt and pepper to taste and stir in fresh parsley.

Mix the almond milk with cinnamon and honey to taste.

Portion the chicken lemon rice soup into bowls and serve with a slice of spanakopita, with almond milk and baklava.