Into a hot pan, add Ground Beef (1 pound). Season with Kosher Salt (1 1/2 teaspoon) and Ground Black Pepper (to taste). Cook until beef is browned, chopping it up as you go.
Add Yellow Onion (1). Cook for 1 minute.
Add Fresh Baby Spinach (3 cup). Cook for 1-2 minutes, until leaves start to wilt.
Add Garlic (2 clove). Cook for 2 minutes.
Transfer the mixture to a large mixing bowl, draining the excess fat.
Add Dried Oregano (1 teaspoon), Dried Thyme (1/2 teaspoon), and Smoked Paprika (1 tablespoon). Mix to combine.
Add Reduced-Fat Cream Cheese (8 ounce). Mix until cream cheese is well-incorporated.
Add Colby & Monterey Jack Cheese (1 cup). Mix to combine.
Add Egg (1) and Tomato (1). Mix to combine.
Preheat oven to 400 degrees F (205 degrees C).
Drape Phyllo Dough (1 piece) across your pan.
Pour the filling into the pan and even out the surface.
Sprinkle remaining Colby & Monterey Jack Cheese (1 cup) over top.
Mix Egg (1) and Water (2 tablespoon) to create an egg wash. Fold the dough inwards over the filling, brushing with the egg wash as you go.
Brush the top with egg wash.
Bake for 35-45 minutes.
Allow pie to cool for 5 minutes before slicing.