Spinach Phyllo Casserole Recipe (Layered Oven-Baked)
Spinach phyllo casserole recipe: sautéed onion and spinach are folded into a light milk sauce with cheddar, then layered with phyllo and baked until crisp on top. This guide covers malzemeleri and how it’s made step by step.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 350°F (180°C). Lightly oil a medium baking dish so the phyllo won’t stick.
Soften the onion
Warm the olive oil in a saucepan. Add the onion and cook over medium heat for 3–4 minutes, stirring, until softened.
Build the roux
Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, whisking so it stays smooth.
Thicken with milk
Add the skim milk and cook for 2–3 minutes, stirring, until the sauce lightly thickens. Take it off the heat.
Add the spinach
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).
Melt in the cheese
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.
Layer the phyllo
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.
Fill the casserole
Spread the spinach mixture evenly over the phyllo base. Sprinkle the reserved cheese on top if using.
Bake and rest
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.