Ingredients
2 pounds ground chicken1 large onion, chopped1 teaspoon pepper1 teaspoon dried oregano3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon crushed red pepper flakes3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry4 large eggs, lightly beaten3 cups crumbled feta cheese20 sheets phyllo dough (14x9-inch size)Cooking spray
Preparation
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.
Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep 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.
Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.
