Spinach and Feta Squares
Yield
12 large squares (or 16 smaller appetizer portions)
Preparation Time
- Prep: 25 minutes
- Cook: 30–35 minutes
- Total: About 1 hour
Ingredients
For the Filling
- 600 g frozen chopped spinach, thawed and thoroughly drained
- OR 900 g fresh spinach, wilted and squeezed dry
- 2 medium onions, finely diced
- 1 tbsp olive oil
- 200 g feta cheese, crumbled
- 125 g ricotta cheese (optional)
- 4 large eggs
- 2 tbsp fresh dill, chopped (optional)
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp salt (reduce if your feta is very salty)
- ½ tsp black pepper
- ¼ tsp grated nutmeg
For the Pastry
- 12 sheets phyllo (filo) pastry
- 60 ml olive oil or 75 g melted butter for brushing
- 3 tbsp fine breadcrumbs
Equipment
- 23 × 33 cm (9 × 13 inch) baking dish
- Mixing bowls
- Pastry brush
- Sharp knife
Step-by-Step Instructions
Step 1: Prepare the Spinach
- Thaw frozen spinach completely.
- Place in a clean kitchen towel.
- Squeeze out as much liquid as possible.
Important: Excess water causes soggy pastry.
Step 2: Cook the Onions
- Heat 1 tbsp olive oil in a frying pan over medium heat.
- Add diced onions.
- Cook for 8–10 minutes until soft and lightly golden.
- Allow to cool slightly.
Step 3: Make the Filling
In a large bowl combine:
- Drained spinach
- Cooked onions
- Crumbled feta
- Ricotta
- Eggs
- Dill
- Parsley
- Salt
- Pepper
- Nutmeg
Mix until evenly combined.
The filling should be moist but not watery.
Step 4: Prepare the Baking Dish
- Preheat oven to 180°C (350°F).
- Lightly grease the baking dish.
Step 5: Layer the Phyllo
- Place 1 sheet of phyllo in the dish.
- Brush lightly with oil or butter.
- Sprinkle a small amount of breadcrumbs.
- Repeat with 5 more sheets.
You now have 6 layers on the bottom.
Step 6: Add Filling
Spread the spinach-feta mixture evenly across the pastry.
Press lightly to create an even layer.
Step 7: Add Top Layers
- Add the remaining 6 phyllo sheets.
- Brush each sheet with oil or butter.
- Sprinkle a little breadcrumb between layers.
Finish by brushing the top generously.
Step 8: Score Before Baking
Using a sharp knife, cut shallow lines into squares.
Do not cut all the way through.
This helps achieve neat portions after baking.
Step 9: Bake
Bake for 30–35 minutes until:
- Deep golden brown
- Crisp on top
- Filling is set
Step 10: Rest and Serve
Allow to rest for 10–15 minutes before cutting.
Serve warm or at room temperature.
Nutrition Information (Approximate)
Per serving (1 of 12 squares):
| Nutrient | Amount |
|---|---|
| Calories | 220–260 |
| Protein | 9–11 g |
| Carbohydrates | 15–18 g |
| Fat | 13–16 g |
| Fiber | 2–3 g |
| Sodium | 350–500 mg |
Values vary with ingredients used.
Frequently Asked Questions (Q&A)
Q: Does this recipe contain nuts?
A: No. The basic recipe contains no tree nuts or peanuts.
Q: Is nutmeg a nut?
A: Despite its name, nutmeg is a seed, not a tree nut. Most people with tree-nut allergies can safely consume nutmeg, but individuals with severe allergies should follow their doctor’s advice.
Q: Can I add nuts?
A: Yes. Traditional Greek variations sometimes include:
- Pine nuts
- Walnuts
Add ¼–½ cup toasted nuts to the filling.
Q: What nuts pair best with spinach and feta?
A:
- Pine nuts (most traditional)
- Walnuts
- Pistachios
- Almonds
Q: Can I make it nut-free for allergy sufferers?
A: Yes. Simply use the recipe as written and verify that:
- Feta and ricotta are produced in nut-free facilities if cross-contamination is a concern.
- No nuts are added.
Q: Is phyllo pastry nut-free?
A: Usually yes. Standard phyllo pastry contains flour, water, oil, and salt. Always check the package label for allergen warnings.
Q: Can I make it gluten-free?
A: Yes, if you use gluten-free phyllo pastry or a gluten-free pastry substitute.
Q: Can I make it ahead?
A: Yes.
- Assemble up to 24 hours in advance and refrigerate.
- Bake just before serving.
Q: Can I freeze it?
A: Yes.
- Freeze unbaked for up to 2 months.
- Freeze baked for up to 3 months.
- Reheat at 180°C until hot and crisp.
Q: Why are my spinach and feta squares soggy?
A: Common causes:
- Spinach not drained thoroughly.
- Too much filling moisture.
- Underbaking.
- Covering while still hot.
Q: What can I serve with spinach and feta squares?
A:
- Greek salad
- Tomato-cucumber salad
- Tzatziki
- Roasted vegetables
- Lentil soup
- Yogurt dip
These squares are excellent for brunches, picnics, lunch boxes, or as part of a Mediterranean-style meal.
