Italian Beef Pie
|Ground chuck||1 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
|Dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Low calorie catsup||1⁄3 Cup (5.33 tbs)|
|Plain non fat yogurt||1⁄4 Cup (4 tbs)|
|Dried italian seasoning||1 Teaspoon|
|Frozen phyllo pastry sheets||8 , thawed (Use Commercial Variety)|
Combine ground chuck, onion, and garlic in a large nonstick skillet; cook over medium heat until browned, stirring to crumble.
Drain and pat dry with paper towels.
Combine meat mixture, spinach, and next 6 ingredients in a medium bowl; stir well, and set aside.
Coat a 9-inch pieplate with cooking spray.
Place 1 sheet phyllo pastry on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray.
Fold in half lengthwise, and spray again.
Place, coated side down, in prepared pieplate, allowing 1 end to extend over edge of pieplate.
Repeat with remaining phyllo, fanning each folded sheet to the right.
Spoon beef mixture into prepared pieplate.
Bring overhanging sheets of phyllo toward center of pieplate; gently twist ends together, and coat with cooking spray.
Bake at 375° for 30 minutes or until phyllo is crisp and golden.
Let stand 5 minutes before serving.
Garnish with fresh oregano sprigs, if desired.