Description
There’s something incredibly satisfying about pulling a pan of golden, flaky Spinach and Cheese Squares from the oven. The aroma of melted cheese mingling with earthy spinach and buttery pastry is enough to bring everyone rushing to the kitchen.
Ingredients
For the Base:
- 2 packages (10 oz each) frozen chopped spinach, thawed and well-drained
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 3 large eggs, lightly beaten
- 2 cloves garlic, minced
For Seasoning:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
- 1 tablespoon olive oil
For the Crust:
- 1 sheet puff pastry or phyllo dough (about 8 oz)
- 2 tablespoons melted butter (for brushing)
Substitution Tips:
- Dairy-free: Use cashew ricotta and dairy-free mozzarella
- Gluten-free: Swap puff pastry with gluten-free alternatives
- Fresh spinach: Use 1 pound fresh spinach, sautéed and chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Take your thawed spinach and squeeze out every last drop of moisture using a clean kitchen towel or cheesecloth—this step is crucial for preventing soggy squares. The drier your spinach, the better your final texture will be.
In a large mixing bowl, combine the well-drained spinach, mozzarella, ricotta, Parmesan, beaten eggs, minced garlic, salt, pepper, and nutmeg. Stir everything together until thoroughly combined. The mixture should look cohesive and slightly thick. Taste and adjust seasoning if needed—remember, cheese adds saltiness, so season conservatively.
If using puff pastry, roll it out slightly to fit your baking dish. Press it gently into the bottom of your prepared pan, allowing any excess to climb up the sides. For phyllo dough lovers, layer 4-5 sheets, brushing each with melted butter. This creates those delightful crispy layers everyone loves.
Pour the spinach and cheese mixture evenly over your prepared crust. Smooth the top with a spatula, then drizzle with olive oil and brush the exposed pastry edges with melted butter. This ensures golden, crispy edges. Bake for 30-35 minutes until the top is set and lightly golden. You’ll know it’s ready when the edges pull away slightly from the pan and the center doesn’t jiggle when gently shaken.
This is the hardest part—waiting! Let the pan cool for at least 10 minutes before cutting. This resting time allows the cheese to set, making clean cuts much easier. Slice into squares or rectangles, depending on your preference.
Nutrition
- Calories: 180-200
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g