📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze!
2. In a large bowl, combine the spinach, feta cheese, onion, eggs, dill, olive oil, salt, and pepper. Mix well until everything is evenly distributed. Don't be afraid to use your hands to really get in there!
3. Unroll the phyllo dough on a flat surface. Keep the stack covered with a damp cloth to prevent it from drying out while you work. Phyllo dries out FAST!
4. Take one sheet of phyllo dough and lay it on your prepared baking sheet. Brush it lightly with olive oil. This helps create those lovely crispy layers.
5. Sprinkle a thin layer of the spinach and feta mixture evenly over the phyllo sheet. You want just enough to cover it without making it too thick.
6. Top with another sheet of phyllo dough and brush with olive oil. Repeat the layering process with the spinach mixture and phyllo sheets until you have used all the filling, ending with a final sheet of phyllo on top. I like to do about 5-6 layers, but feel free to adjust based on your preference!
7. Brush the top layer of phyllo with olive oil. Using a sharp knife or pizza cutter, score the phyllo into bite-sized squares or diamonds. This makes it easier to break apart after baking and adds to the rustic charm.
8. Bake for 20-25 minutes, or until the phyllo is golden brown and crispy. Keep a close eye on it towards the end to prevent burning. Ovens can be so tricky, you know?
9. Remove from the oven and let cool slightly before breaking apart the spanakopita flakes along the scored lines. Serve warm and enjoy! They're fantastic on their own or as a crunchy topping for salads and soups.
10. Enjoy your flakes! If there's any leftover serve it again tomorrow or the day after.