INGREADIENT

• 2 pounds ground chicken
• 1 large onion, chopped
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon crushed red pepper flakes
• 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 4 large eggs, lightly beaten
• 3 cups crumbled feta cheese
• 20 sheets phyllo dough (14x9-inch size)
• Cooking spray

Direction

1. Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese.
2. Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep the remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles.
3. Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.