Spanakopita [0000292]

Ingredients:

2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/4 cup gluten-free breadcrumbs
3 eggs, beaten
1/4 cup fresh dill, chopped
Salt and pepper to taste
1 package (8-10 sheets) gluten-free phyllo dough
1/2 cup unsalted butter, melted
Olive oil for brushing

Steps:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a bowl, mix spinach, feta, gluten-free breadcrumbs, beaten eggs, fresh dill, salt, and pepper.
Lay one sheet of gluten-free phyllo dough in the baking dish, brush with melted butter, and repeat with 4-5 layers.
Spread the spinach mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top, brushing each with melted butter.
Score the top layers into squares with a sharp knife.
Bake for 30-35 minutes or until golden brown and crisp.
Let it cool for a few minutes before slicing along the scored lines.
Serve warm and savor your gluten-free Spanakopita.