Spinach & Chicken Pie - cooking recipe

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)

Preparation

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.