Spinach and Feta Spanakopita Squares

By Sprig Originals ✓ · cooked up in Sprig

A big pan of crisp phyllo layered over a lemony spinach, feta and dill filling, cut into tidy squares. It bakes ahead, cuts clean, carries in the pan it was baked in, and tastes best at room temperature — which makes it the easiest thing you can bring to a potluck.

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 fresh dill, chopped
• 1 tsp grated lemon zest
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

• 16 oz phyllo dough, thawed overnight in the fridge
• 2/3 cup olive oil

Instructions

1. Heat the oven to 375°F. Brush a 9x13-inch baking pan with olive oil. Squeeze the thawed spinach very hard in handfuls (or in a clean kitchen towel) until almost no water comes out — this is the one step that decides whether the pastry stays crisp.
2. In a large bowl, stir together the squeezed spinach, feta, ricotta, eggs, scallions, dill, lemon zest, pepper, nutmeg and salt until evenly combined.
3. Unroll the phyllo and, if the sheets are much larger than the pan, trim them to roughly 9x13 inches. Keep the stack covered with a clean damp towel while you work. Lay 8 sheets into the pan one at a time, brushing each lightly with olive oil and letting the edges run up the sides.
4. Spread the filling evenly over the phyllo and smooth the top with the back of a spoon.
5. Layer the remaining 8 sheets on top, brushing each with oil. Fold any overhanging edges down over the top layer and brush the whole surface generously with oil.
6. With a sharp knife, cut all the way through into 12 squares before baking. Bake 45 to 50 minutes, until the top is deep golden and crisp and the filling is set in the center.
7. Cool in the pan at least 30 minutes before serving; it slices cleanly and tastes best warm or fully at room temperature. Re-cut along the scored lines to lift out neat squares.

Chef's tips

Nutrition (per serving, estimated)

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