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1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet heat butter over medium-high heat until melted. Add ground chicken and onion; cook about 8 minutes or until chicken is brown and onion is tender, using a wooden spoon to break up chicken as it cooks. 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 cheese, and oregano.
2. 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 phyllo sheet with cooking spray. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Top with seven more sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining eight phyllo sheets, coating each sheet with cooking spray and casually crumpling the top few sheets.
3. Bake, uncovered, about 45 minutes or until mixture is heated through and top is brown.