Description
A delicious and easy-to-make Spinach and Cheese Squares recipe featuring a creamy blend of spinach, mozzarella, ricotta, and Parmesan cheeses baked on a flaky puff pastry or phyllo dough crust. Perfect as a savory appetizer, snack, or light meal.
Ingredients
Scale
Filling
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
- 1 tablespoon olive oil
Crust
- 1 sheet puff pastry or phyllo dough (about 8 oz)
- 2 tablespoons melted butter (for brushing)
Alternatives
- 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
- Prepare Your Ingredients: 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.
- Mix the Filling: 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.
- Prepare the Crust: 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.
- Assemble and Bake: 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.
- Cool and Cut: 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.
Notes
- Make sure to squeeze out all moisture from the spinach to prevent sogginess.
- Season carefully, as the cheeses add saltiness.
- For a dairy-free option, substitute with plant-based cheeses like cashew ricotta and dairy-free mozzarella.
- Use gluten-free pastry if needed to make the recipe gluten-free.
- Fresh spinach can be used; sauté and chop before mixing.
- Allow the dish to cool before cutting for clean slices.
