ONE: Working quickly, roll phyllo out onto a clean work surface.

TWO: Carefully cut each sheet lengthwise into approximately 4 3-inch-wide pieces. (TIP: Or cut each sheet in half lengthwise, then half each of the 2 sections again to create 4 equal pieces.)

THREE: Place 3 or 4 strips across the center of a 1½-qt or 9 x 9-inch casserole dish misted with cooking spray, leaving about 3 to 4 inches of excess hanging over on both ends. The strips should be overlapping slightly. Mist strips with cooking spray.

FOUR: Turn the casserole dish clockwise and place 3 or 4 strips across the original layer, at a 90-degree angle. Mist strips with cooking spray. Continue turning and layering until all strips have been used, about 4 layers in total, misting with cooking spray after each layer.

FIVE: Spoon spinach mixture into center of phyllo-covered dish.

SIX: Fold phyllo hanging over edges into the center of spinach mixture, covering the top (no spinach should be visible). Mist with cooking spray. Bake.

TIP: Phyllo can be cut with a knife, kitchen scissors or a pizza cutter.

TIP: As you’re assembling the spanakopita, keep phyllo strips not in use covered with a clean dishtowel so they do not dry out.