Brush the bottom of a 9×13-inch baking pan with a little bit of oil.
Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.
You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.
After you have used half of the sheets, spread the spinach mixture on top.
Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.
When done, cut into squares.
Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.
Let it cool completely before cutting through and serving.
NOTES
You can also use frozen spinach for this recipe. Just make sure to squeeze out all the water after it defrosts so that it doesn’t get watery.
Any kind of phyllo (filo) sheets will work but I find the thicker ones are quicker and easier. If you can find a package that says “thick” or “#9 thick” then get those.
To make this gluten-free, you can make your own filo (search online for recipes), you can buy gluten-free puff pastry (Schar brand makes one) or you can be creative and use gluten-free pizza dough or tortillas and make individual pockets.
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