Sautee ground turkey with chopped onion in butter. Break up large pieces with wooden spatula while browning. When meat is cooked and onions are translucent, add oregano and sprinkle lightly with cinnamon and ground pepper.
Add spinach to cooked meat in pan and sautee until spinach is barely wilted, stirring occasionally.
Add beaten eggs and milk to pan. Continue cooking and occasionally stirring until scrambled egg mixture is done.
Stir in crumbled feta cheese and chopped dill. Turn off heat and cover until plated.
Here at the Albion Inn we like to serve this Greek Scramble alongside zuchinni sauteed in butter with mushrooms and yellow/red peppers. This is our most popular savory dish.