Greek Spanakopita Pie

1 lb. lean ground beef
1 C. finely chopped onion
9 oz. frozen chopped spinach, thawed and squeezed to drain
1/4 C. chopped fresh Italian (flat-leaf) parsley
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can diced tomatoes with Italian-style herbs, undrained
12 sheets frozen phyllo pastry, thawed
6 Tbsp. butter, melted
1/4 C. Italian-style bread crumbs
1 C. crumbled feta cheese

Heat oven to 350. Spray 9 in. glass pie plate with cooking spray.
In a 10 in. skillet, cook beef and onion over medium-high heat 5-7 min., stirring occasionally, until beef is thoroughly cooked; drain.
Stir in spinach, parsley, salt, pepper, and all but 1/2 C. of the tomatoes into beef mixture. Cook and stir until hot; set aside.
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 tsp. of the bread crumbs as it is added. Transfer all layers of phyllo to pie plate, gently easing down sides of pie plate and allowing excess phyllo to hang over edge.
Place beef mixture in phyllo; top with cheese. Fold overhanging phyllo up and over filling, leaving 2-3 in. center of filling uncovered. Spoon remaining 1/2 C. tomatoes in center. Brush phyllo with remaining butter.
Bake 40-50 min. or until phyllo is golden brown. Let stand 5 min. before serving.