Spinach Pie Recipe

• 4 boneless/skinless Chicken Breasts
• 1 large Onion
• 2-3 cloves Garlic, minced
• 2 tbsp Olive Oil
• 2 lbs Frozen Spinach (thawed and drained)
• 1/4 tsp Nutmeg
• 1/2 tsp Red Pepper Flakes
• 1-2 tbsp Fresh Oregano, chopped (or 1-2 tsp. dried)
• 1/2 tsp Polly's Signature Spice Blend (see link below)
• 1 1/2 cups Feta Cheese, crumbled
• 4 Eggs, (lightly beaten)
• Salt and pepper to taste
• 20 sheets (9x13-inch) Phyllo dough

• Boil the chicken breasts until no longer pink. Shred and set aside.
• Sauté onion and garlic in olive oil until tender.
• In a bowl, combine the chicken, spinach, onion, garlic, spices, cheese and eggs.
• Layer a 9x13 pan with 10 phyllo sheets. When working with phyllo, be sure to brush with olive oil or melted butter between each sheet.
• Spread the spinach mixture, evenly, over the phyllo sheets.
• Top with remaining phyllo.
• Bake in an oven at 375 degrees for 45 minutes or, until the top is nicely browned.