Spinach Phyllo Casserole Recipe (Layered Oven-Baked)

Heat the oven to 350°F (180°C). Lightly oil a medium baking dish so the phyllo won’t stick.

Warm the olive oil in a saucepan. Add the onion and cook over medium heat for 3–4 minutes, stirring, until softened.

Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, whisking so it stays smooth.

Add the skim milk and cook for 2–3 minutes, stirring, until the sauce lightly thickens. Take it off the heat.

Stir in the fresh spinach and cook just until wilted. Mix in the thawed frozen spinach (make sure it’s squeezed dry to avoid a watery casserole).

Fold in most of the shredded cheddar (save a little for the top if you like) and stir until it starts to melt into the warm mixture.

Lay 1 sheet of phyllo in the baking dish and brush lightly with olive oil. Repeat with the 2nd and 3rd sheets; tuck in any overhang.

Spread the spinach mixture evenly over the phyllo base. Sprinkle the reserved cheese on top if using.

Bake for 40–45 minutes, until the top is golden and the edges are crisp. Let it rest for 10 minutes before slicing for cleaner pieces.