Confetti Beef and Spinach Pie

• From: The Beef Checkoff

Ingredients

• 1 lb ground beef

• 1 package (10 ounces) frozen chopped spinach, defrosted, drained well

• 4 oz herb-flavored feta cheese, crumbled

• 2 eggs, slightly beaten

• 2 tsp dried oregano leaves, crushed

• 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 Tbs extra-virgin olive oil

Simple ingredients combine to create this comforting and hearty pie.

Directions

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