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Spinach and Feta Squares in a white serving dish.

Spinach and Feta Squares

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 9
Course: Side Dish
Cuisine: Mediterranean
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 16 oz approx. 450g Fresh spinach leaves, washed and roughly chopped
  • 8 oz approx. 225g High-quality Greek block feta cheese, crumbled by hand
  • 6 Large farm-fresh eggs
  • 2 tbsp Extra virgin olive oil plus extra for greasing the pan
  • 1 Medium yellow onion finely diced
  • 3 Scallions green onions, roots removed and finely chopped
  • 2 Cloves of garlic finely minced
  • 3 tbsp All-purpose flour Optional: swap for gluten-free flour blend to provide extra structural binding
  • Seasonings & Herbs
  • 1/4 cup Fresh dill leaves finely chopped
  • 1 tsp Dried Mediterranean oregano
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 tsp Sea salt Adjust to personal preference, keeping in mind that feta is naturally very salty
  • 1 Pinch of red chili flakes Optional, for a subtle background warmth

Method
 

  1. Step 1: Prep the Oven and Pan
  2. Preheat your oven to 375°F (190°C).
  3. Grease an 8x8-inch baking pan (metal or glass) generously with a splash of extra virgin olive oil to prevent sticking.
  4. Step 2: Sauté the Aromatics and Greens
  5. Heat 1 tablespoon of extra virgin olive oil in a deep skillet over medium heat.
  6. Add the diced yellow onion and minced garlic. Sauté for 3–4 minutes until translucent and fragrant.
  7. Add the chopped fresh spinach in large handfuls, turning constantly with tongs until completely wilted and reduced in size. Remove the skillet from heat.
  8. Step 3: Squeeze and Drain the Spinach (Crucial Step!)
  9. Allow the wilted spinach mixture to cool down for about 5 minutes.
  10. Transfer the spinach to a clean kitchen towel, cheesecloth, or fine-mesh sieve.
  11. Twist, press, and squeeze firmly to extract as much excess liquid water as humanly possible. (Note: Removing this moisture prevents a soggy, watery bake and ensures clean slices!)
  12. Step 4: Prepare the Egg Custard Base
  13. In a large mixing bowl, beat the 6 eggs vigorously with a whisk until they are pale, frothy, and fully blended.
  14. Whisk in the flour (if using), dried oregano, sea salt, black pepper, and optional chili flakes until smooth.
  15. Step 5: Mix the Filling Together
  16. Gently fold the squeezed spinach, crumbled block feta cheese, chopped green scallions, and fresh dill into the beaten egg mixture using a rubber spatula. Mix until everything is evenly distributed.
  17. Step 6: Assemble and Smooth
  18. Pour the final mixture directly into your prepared, oiled baking dish.
  19. Use your spatula or the back of a spoon to level the top and spread it into a uniform, flat layer from corner to corner.
  20. Step 7: Bake to Golden Perfection
  21. Bake uncovered in the middle rack of your preheated oven for 30 to 35 minutes.
  22. The dish is ready when the edges turn a rich golden-brown color and the center is completely set and firm to a light touch.
  23. Step 8: Cool, Slice, and Serve
  24. Remove from the oven and transfer the pan to a wire cooling rack.
  25. Let the casserole rest untouched for 10–15 minutes. This cooling window allows the cheese and egg proteins to firm up, ensuring perfectly clean, sharp lines when you cut it into individual squares.
  26. Serve warm, at room temperature, or chilled straight from the fridge!

Notes

  • The Moisture Rule: Squeeze the wilted spinach inside a kitchen towel until it is completely dry. Leaving excess water behind will make the squares soggy.
  • Feta Quality: Use block feta aged in brine and crumble it by hand. Pre-crumbled feta contains anti-caking starches that dry out the bake.
  • Crustless Option: Skip the 3 tablespoons of flour entirely for a naturally gluten-free, low-carb, keto-friendly version.
  • Do Not Overbake: Pull the dish from the oven as soon as the center is set and no longer jiggles. Overbaking turns the eggs spongy.
  • Clean Slices: Let the bake rest on the counter for 10–15 minutes before cutting. This allows the proteins and cheese to firm up so your squares hold their shape perfectly.