1 HRS 5 MINS
Time to Cook
Step 1Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside.
Step 2Heat 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.
Step 3Combine 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.
Step 4Bake 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.
Nutrition information per serving, using 80% lean ground beef: 542 Calories; 279 Calories from fat; 31g Total Fat (11 g Saturated Fat; 13 g Monounsaturated Fat;) 197 mg Cholesterol; 578 mg Sodium; 28 g Total Carbohydrate; 5.2 g Dietary Fiber; 37 g Protein; 5.7 mg Iron; 6.6 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.3 mg Zinc; 38.1 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.