Step 2: Preparing the Phyllo
I hope to never have to make my own phyllo. It is tedious and produces a huge mess; rolling pins have never been my friend. That said, you should be able to find it in most large grocery store chains, in the frozen foods section near the pie crusts and puff pastry. If not, go to your nearest Greek or Middle Eastern grocery store and ask for it there.
Open up the package and carefully remove the sheets of dough. They are thin, they can prove delicate, but don't fear the phyllo.
Make sure that you're working on a large, clean surface. Unfold the dough and separate out a sheet. Brush a thin layer of butter or olive oil across the entire surface. Lay another layer of dough atop it and repeat. Now, one more time. You should have three sheets, all with butter or olive oil between them. You can add more layers if you'd like, but be aware that this will add cook time and more and more dough makes the resulting dish less and less healthy, if significantly flakier. Plus, you'll be folding it over in just a moment, and you don't want your spinach pie to be all phyllo.
Open up the package and carefully remove the sheets of dough. They are thin, they can prove delicate, but don't fear the phyllo.
Make sure that you're working on a large, clean surface. Unfold the dough and separate out a sheet. Brush a thin layer of butter or olive oil across the entire surface. Lay another layer of dough atop it and repeat. Now, one more time. You should have three sheets, all with butter or olive oil between them. You can add more layers if you'd like, but be aware that this will add cook time and more and more dough makes the resulting dish less and less healthy, if significantly flakier. Plus, you'll be folding it over in just a moment, and you don't want your spinach pie to be all phyllo.
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