Beef and Spinach Greek Pie

Like the popular Greek Spanakopita, but easier! This pie made with Ground Beef, feta and spinach delivers on flavor without messing up the entire kitchen.

Ingredients

• 1 pound Ground Beef
• 1 package (10 ounces) frozen chopped spinach, defrosted, drained well
• 4 ounces herb-flavored feta cheese, crumbled
• 2 eggs, slightly beaten
• 2 teaspoons dried oregano
• 1 large onion, chopped (about 2 cups)
• 4 to 8 sheets frozen phyllo dough, defrosted, cut lengthwise into 1/2-inch thick strips (4 cups)
• 2 tablespoons extra-virgin olive oil

Instructions

1. Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside.

2. Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt and pepper, as desired. Add beef mixture to spinach mixture; mix well. Wipe out skillet.

   Cook's Tip: Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

3. Combine phyllo strips and oil in medium bowl; toss to coat well. Spray same skillet with nonstick cooking spray. Place 1/2 of phyllo strips in bottom of skillet; top with beef mixture, pressing with back of spoon or spatula to flatten. Top with remaining phyllo strips.

   Cook's Tip: Frozen phyllo dough is sold in a variety of 16-ounce packages. For packages with the dimensions of about 14x18 inches use 4 sheets of the dough; for packages with dimensions of 9x14 inches use 8 sheets of the dough to equal 4 cups dough strips.

   
   

   The pie may also be baked in a 2-quart or 8x8-inch glass baking dish instead of the skillet. Spray baking dish with cooking spray and assemble as directed in step 3.

4. Bake in 400°F oven 15 to 18 minutes or until beef is heated through and topping is golden brown. Let stand 5 minutes. Cut into 4 wedges to serve.