Spinach and Turkey Phyllo Pie *

2 pounds ground turkey
1 large onion, chopped
1 tsp pepper
1 tsp oregano
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp crushed red pepper flakes
3 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
10 oz crumbled feta cheese
20 sheets phyllo dough (14x9 inch size)
Cooking spray

Preheat oven to 375.  In skillet, cook turkey and onion; drain.  Stir in seasonings.  Add spinach; cook and stir until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Stir in beaten eggs and cheese.  Layer 10 sheets of phyllo dough in a greased 13x9 pan; spritzing each sheet with cooking spray.  Spread spinach mixture over phyllo.  Top with remaining sheets of phyllo, spritzing each with cooking spray.  Cut into 8 rectangles.  Bake, uncovered, 35-40 minutes or until golden brown.  It may be necessary to recut before serving.

Serves 8

Fiesta Beef and Cheese Skillet Cobbler *

1 pound ground beef
1 can black beans, rinsed and drained
1 can rotel
1 can (10 oz) enchilada sauce
1 tsp ground cumin
4 Tbsp chopped fresh cilantro
1 1/2 cups bisquick
1 1/2 cups shredded Colby Jack cheese
4 bacon strips, cooked and crumbled
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 400.  In skillet, cook beef until no longer pink; drain.  Stir in beans, rotel, enchilada sauce and cumin.  Bring to a boil; reduce heat.  Simmer, uncovered, 20 minutes, stirring occasionally.  Stir in 2 Tbsp cilantro.  Transfer to 9x9 casserole dish.  In bowl, mix bisquick, 1/2 cup cheese, bacon and remaining cilantro.  Add milk and beaten egg; stir to make a soft dough.  Spoon over beef mixture.  Bake, uncovered, 13-15 minutes or until golden brown.  Sprinkle with remaining cheese; bake 2-3 minutes or until cheese is melted.

Serves 6