Spinach Cheese Squares

Preparation info
  • Yields:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Mediterranean Jews so adore fresh spinach that little mountains of the leftover emerald “tails” are a hallmark of their holiday cooking. Called ravikos by Sephardim and testine di spinaci by Italian Jews, these stems are slow-braised until they turn almost red. They are usually served Thursday nights, when it is customary to eat lightly in preparation for the next day’s feasting, and a large stockpile of them has accumulated from the Sabbath preparations.

The leaves often end up in