Ingredients
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2 tablespoons unsalted butter
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1 large sweet onion, chopped
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2 1/4 lbs ground chicken
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3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
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1 1/2 teaspoons salt
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1 teaspoon black pepper
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1/2 teaspoon ground nutmeg
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1/4 teaspoon red pepper flakes
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1 1/2 cups feta cheese, crumbled
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4 eggs, lightly beaten
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1 tablespoon fresh oregano, chopped
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8 sheets phyllo dough, thawed and halved crosswise (13x9 inches)
Instructions
- Heat oven to 375 degrees F.
- Coat 13x9x2-inch baking pan with nonstick cooking spray.
- Melt butter in large skillet over high heat.
- Add onion and reduce heat to medium; cook 5 minutes.
- Add chicken and cook 8 minutes, until no longer pink.
- Add spinach, salt, pepper, nutmeg and red pepper flakes.
- Cook 5 minutes.
- Transfer to a large bowl.
- Stir in cheese, eggs and oregano.
- Place a half sheet phyllo in bottom of pan.
- Coat with cooking spray.
- Repeat with 7 more half sheets, coating each sheet with cooking spray.
- Spread spinach mixture over top.
- Repeat with remaining 8 half sheets.
- Cut top layer in 8 equal pieces.
- Bake at 375 degrees for 45 minutes, until top is browned.
- Recut to serve.