Spinach and Feta Filo Squares

By Sprig Originals ✓ · cooked up in Sprig

A big pan of golden, flaky spinach-feta pie cut into tidy squares — the ultimate Greek potluck dish. It bakes in a 9x13 pan, travels in that same pan, and tastes even better an hour later at room temperature once the filling sets and the layers stay shatteringly crisp. Fourteen supermarket ingredients, no from-scratch pastry, and it slices cleanly with no sauce to slosh.

Ingredients

• 20 oz frozen chopped spinach, thawed (two 10 oz packages)
• 12 oz feta cheese, crumbled
• 1 cup whole-milk ricotta
• 3 large eggs
• 6 scallions, thinly sliced
• 1/2 cup chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

• 16 oz frozen filo dough, thawed overnight in the fridge
• 3/4 cup olive oil

Instructions

1. Heat the oven to 375°F. Working in batches, squeeze the thawed spinach hard in your hands or in a clean kitchen towel until it is very dry and crumbly — you should get out about 2 cups of liquid total. Pull the clumps apart into a large bowl.
2. Add the feta, ricotta, eggs, scallions, dill, lemon zest, pepper, nutmeg and salt to the spinach and stir until evenly combined. It should look thick and scoopable, not wet.
3. Brush a 9x13-inch baking pan with olive oil. Unroll the filo and keep the stack covered with a kitchen towel so it does not dry out. Lay 8 sheets in the pan one at a time, brushing each lightly with olive oil and letting the edges climb up the sides of the pan (trim or crumple overhang to fit).
4. Spread the filling evenly over the filo, right to the edges, and smooth the top.
5. Top with the remaining 8 to 10 filo sheets, brushing each one with olive oil. Tuck the overhanging edges down inside the pan to make a rim, and brush the top generously with the last of the oil.
6. With a sharp knife, cut all the way through the top layers only (stop at the filling) to mark 12 squares — this keeps the pastry from shattering later. Bake 45 to 50 minutes, until deep golden brown and firm in the center.
7. Cool in the pan at least 30 minutes, then cut down through the marked lines into 12 squares. Serve warm or at room temperature, straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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