Spanakopita (Spinach Pie) with Gluten-Free Phyllo

Ingredients

• about 910 g Frozen spinach
• 1 package Gluten-free phyllo dough
• about 225 g Feta cheese
• 1 Onion
• 2 Eggs
• 0.5 cup Olive oil
• 0.25 cup Fresh dill
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Take the about 910 g of frozen spinach and thaw it completely, then squeeze out as much excess water as possible.
2. 2In a large bowl, combine the thawed and squeezed about 910 g of spinach with the about 225 g of feta cheese (crumble it first if it's in a block), the 1 chopped onion, the 2 beaten eggs, the 0.5 cup of olive oil, the 0.25 cup of fresh dill, the 0.5 tsp of salt, and the 0.25 tsp of black pepper. Mix everything together well.
3. 3Brush a baking dish with some of the 0.5 cup of olive oil. Take out the gluten-free phyllo dough. Carefully lay several sheets of the phyllo dough into the baking dish, brushing each sheet with olive oil as you go. Spread the spinach and feta mixture evenly over the phyllo layers.
4. 4Place the remaining sheets of gluten-free phyllo dough on top of the spinach mixture. Brush the top layer of phyllo dough generously with olive oil.
5. 5Bake in the preheated oven at 190°C for 45 minutes. The spanakopita is done when the top layer of phyllo is golden brown and looks crisp.

Substitutions

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