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.

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.

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.

Makes 4 servings

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

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 of dough strips.

Nutrition information per serving, using 95% lean ground beef: 475 calories; 23 g fat (8 g saturated fat; 10 g monounsaturated fat); 197 mg cholesterol; 573 mg sodium; 28 g carbohydrate; 5.2 g fiber; 39 g protein; 7.8 mg niacin; 0.6 mg vitamin B₆; 2.6 mcg vitamin B₁₂; 6.1 mg iron; 37.5 mcg selenium; 6.9 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Funded by The Beef Checkoff