Spanakopita pizza

PREP TIME

40 min

TOTAL TIME

1 h 10 min

Makes

18 squares

Photo, Roberto Caruso.

This party-worthy pizza is inspired by our favourite Greek savoury pastry.

Ingredients

POSITION oven racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment.
HEAT a large pot over medium. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly brown, 4 to 5 min. Add spinach and cook until wilted, 1 min. Add ricotta and cook until most of the liquid has evaporated, 10 to 12 min. Remove from heat. Transfer to a fine-mesh strainer and drain excess liquid. Return to pot and stir in dill, 1/2 cup feta, salt and nutmeg. Set aside.
UNROLL puff pastry rolls onto prepared sheets. Use a paring knife to score a 1/2-in. border around each pastry square, then use a fork to prick holes all over the pastry. Beat egg in a small bowl. Brush evenly over both sheets of pastry.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until pastry is golden and puffy, about 15 min.
REMOVE baking sheets from oven. Divide spinach mixture between the squares and spread to scored borders. Sprinkle remaining 1/2 cup feta over spinach mixture. Continue baking until puff pastry and feta are golden-brown, switching sheets halfway through, 13 to 15 more min. Sprinkle with hot-red-chili flakes. Slice each pizza into 9 pieces.
Make-ahead tip: Bake pizzas 3 hours before the party. Keep in a cooled oven. Pizzas can be served at room temperature.

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