Spinach Stuffing With Za’atar

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16 cups cubed brioche bread

4 tablespoons unsalted butter, plus more for the baking dish

4 tablespoons extra-virgin olive oil

4 teaspoons za’atar, plus more for topping

3 leeks, light parts only, halved lengthwise and thinly sliced

3 stalks celery, diced

Kosher salt and freshly ground pepper

1 10-ounce box frozen spinach, thawed and squeezed dry

4 cups half-and-half

3 large eggs plus 2 egg yolks

1/4 teaspoon freshly grated nutmeg

2 teaspoons freshly grated lemon zest

Crumbled feta cheese, for topping (optional)