Spinach and Chicken Pie

Ingredients

• Nonstick cooking spray
• 2 1/2
  pounds uncooked ground chicken
• 1
  large onion, chopped (1 cup)
• 2
  tablespoons butter
• 3
  10 ounce packages frozen chopped spinach, thawed and squeezed dry
• 1
  teaspoon ground black pepper
• 1/2
  teaspoon salt
• 1/2
  teaspoon ground nutmeg
• 1/4
  teaspoon crushed red pepper
• 4
  eggs, lightly beaten
• 1 1/2
  cups crumbled feta cheese (6 ounces)*
• 1
  tablespoon snipped fresh oregano
• 16
  inch 14x9 sheets frozen phyllo dough, thawed

Directions

1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet, cook ground chicken and onion in hot butter over medium-high heat about 8 minutes or until chicken is brown and onion is tender. Drain. Stir in spinach, black pepper, salt, nutmeg, and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, cheese, and oregano.

2. Unfold phyllo dough. Using a sharp knife, cut a 1-inch strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish. Lightly coat phyllo sheet with cooking spray. Top with seven more sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining eight phyllo sheets, coating each sheet with cooking spray. Cut the top layer of phyllo sheets into eight portions.

3. Bake, uncovered, about 45 minutes or until mixture is heated through and top is browned. Recut along scored lines before serving. Makes 8 servings.

From the Test Kitchen

• Tip *Test Kitchen Tip:Feta cheese is available in a variety of flavors, any of which would work well in this dish.