Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired casserole.

Coat a nonstick skillet with nonstick spray and heat for 1 minute. Add chicken and onions; cook, stirring often, until chicken is browned and cooked through. Add tomatoes, cinnamon and pepper, stirring to brake up tomatoes. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon chicken into 8-inch-square baking dish. Arrange spinach over chicken mixture.

Whisk milk, egg substitute, cheeses and nutmeg in a bowl. Stir in rotini and spoon over spinach. cover with foil. Finish cooking or refrigerate until next day.

To finish cooking: Bake, covered, at 350° until hot throughout, about 45 minutes. Servings: 4, Per serving: 425 calories, 4.9 g fat(10% of calories), 59 mg cholesterol, 219 mg sodium, 1.8 g dietary fiber.