Ingredients

• 2 tablespoons unsalted butter
• 1 large sweet onion, chopped
• 2 1/4 lbs ground chicken
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups feta cheese, crumbled
• 4 eggs, lightly beaten
• 1 tablespoon fresh oregano, chopped
• 8 sheets phyllo dough, thawed and halved crosswise (13x9 inches)

Instructions

1. Heat oven to 375 degrees F.

2. Coat 13x9x2-inch baking pan with nonstick cooking spray.

3. Melt butter in large skillet over high heat.

4. Add onion and reduce heat to medium; cook 5 minutes.

5. Add chicken and cook 8 minutes, until no longer pink.

6. Add spinach, salt, pepper, nutmeg and red pepper flakes.

7. Cook 5 minutes.

8. Transfer to a large bowl.

9. Stir in cheese, eggs and oregano.

10. Place a half sheet phyllo in bottom of pan.

11. Coat with cooking spray.

12. Repeat with 7 more half sheets, coating each sheet with cooking spray.

13. Spread spinach mixture over top.

14. Repeat with remaining 8 half sheets.

15. Cut top layer in 8 equal pieces.

16. Bake at 375 degrees for 45 minutes, until top is browned.

17. Recut to serve.