I used fresh spinach in this recipe, but you can swap it for a 10-ounce box of frozen spinach. Thaw the spinach and squeeze out the excess liquid before using. To make this gluten free, swap the all-purpose flour with gluten-free all-purpose flour, or 1 1/2 tablespoons cornstarch. Top with gluten-free breadcrumbs tossed in the butter instead of phyllo.