1 pound Open Prairie® Natural* Angus ground beef
1 package (10 oz) frozen chopped spinach, defrosted, drained well
4 ounces herb-flavored feta cheese, crumbled
2 eggs, slightly beaten
2 teaspoons 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 tablespoons extra-virgin olive oil
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 Open Prairie Natural Angus 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.
Recipe and photo courtesy of The Beef Checkoff