Greek Spanakopita Pie

Ingredients

• 1 lb ground beef lean
• 1 cup onion chopped (1 large)
• 9 oz spinach frozen dry thawed
• 0.3 cup parsley fresh italian chopped (flat-leaf)
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 15 oz tomatoes diced with italian-style herbs, undrained canned
• 12 sheets athens phyllo shells frozen thawed (filo) ()
• 6 tablespoons butter melted
• 0.3 cup breadcrumbs italian
• 4 oz feta cheese crumbled

Equipment

• frying pan
• paper towels
• oven

Directions

1. Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently; drain. Stir in spinach, parsley, salt, pepper, and all but 1/2 cup of the tomatoes. Cook and stir until hot; set aside.
3. Cover phyllo sheets with damp paper towel. Arrange sheets, layering 3 at a time, in an X shape and then in a + shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added.
4. Transfer all layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge.
5. Place beef mixture in pie plate; top with feta cheese. Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered. Spoon remaining 1/2 cup tomatoes in center.
6. Brush phyllo with butter.
7. Bake 40 to 50 minutes or until golden brown.
8. Let stand 5 minutes before serving.