1 lb lean ground beef
1 cup chopped onion (1 large)
1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed dry
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz) diced tomatoes with Italian-style herbs, undrained
12 sheets frozen phyllo (filo) (14x9 inch), thawed
6 tablespoons butter or margarine, melted
1/4 cup Progresso® Italian style bread crumbs
1 cup crumbled feta cheese (4 oz)
. 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. Transfer all layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge. 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. Brush phyllo with butter.
4. Bake 40 to 50 minutes or until golden brown. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): Bake 45 to 55 minutes.

Tips
For a more authentic flavor, substitute ground lamb for the ground beef.

Serve this pie with a Greek salad and retsina, an up-and-coming wine from the Nemea region of Greece.
Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 220); Total Fat 25g (Saturated Fat 13g, Trans Fat 1 1/2g); Cholesterol 95mg; Sodium 810mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 4g); Protein 20g Percent Daily Value*: Vitamin A 80%; Vitamin C 10%; Calcium 20%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat; 3 Fat Carbohydrate Choices