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Preheat oven to 375°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a very large skillet, melt butter over medium-high heat. Add ground chicken and onion; cook for about 8 minutes or until chicken is browned and onion is tender. Drain off fat. Stir in spinach, black pepper, salt, nutmeg and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, feta and oregano.
Unfold phyllo dough. Using a sharp knife, cut a 1-inch strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish; lightly coat with cooking spray. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Top with 7 more sheets, coating each sheet with cooking spray. Spread the chicken mixture over the phyllo in the dish. Top with the remaining 8 phyllo sheets, coating each sheet with cooking spray and casually crumpling the top few sheets.
Bake, uncovered, for about 45 minutes or until heated through and phyllo is lightly browned.