Gluten Free Phyllo Dough Fillo and Spanakopita recipes

Ingredients

• 3 1/2 cups (490 g) all-purpose gluten-free flour, plus more for sprinkling (I used Better Batter)
• 3/4 cup (85 g) Expandex modified tapioca starch*
• 1 teaspoon kosher salt
• 1/4 cup (56 g) extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
• 1 1/2 cups (12 ounces/12 fluid ounces) lukewarm water
• 1 tablespoon (14 g) extra-virgin olive oil
• 1 medium shallot, peeled and diced
• 16-ounces fresh spinach (or frozen whole leaf spinach, defrosted)
• 4 ounces feta cheese, crumbled
• 1 large egg, at room temperature
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• phyllo dough
• 2 to 4 tablespoons (28 to 56 g) unsalted butter, melted

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