This easy to eat finger food is full of protein, iron, calcium and many other nutrients. It has a mild flavor and can be cut into many different shapes to please kids and adults. Cut them into 1 inch squares for a party snack or 2-3 inches as a side or main dish for breakfast, lunch or dinner.
I discovered this recipe while working at Strongbow’s Turkey Inn while I was studying nutrition at Valparaiso University in Indiana. We served it as a 1 bite appetizer at parties and catered events.
Ingredients and Directions
1. Set oven to 350 degrees
2. In a 9×13 inch pan melt 3 tablespoons butter
3. Whisk together in a bowl:
- 4 -5 eggs
- 1 cup milk
- 1 cup flour
- 1 1/2 tsp salt
- 1 tsp baking powder
4. Combine with your hands in a 2nd bowl:
- 2-10 to 14 oz. packages frozen chopped spinach, thawed. (You can squeeze out some of the water which will give you a denser spinach cheese square. If you don’t squeeze the water out your spinach cheese square will be lighter and moister.)
- 3/4 to 1 lb. Monterey Jack, brick or white cheddar cheese, shredded
5. In a saute pan: this step is optional!!!!! I usually don’t add the onion and garlic. It wasn’t in the original recipe. You can also add other spices and flavors if you like
- Melt 1 Tbsp butter
- Saute 1 small minced onion and/or 2 cloves minced garlic
- Add this to the cheese mixture
6. Combine the egg mixture with the cheese mixture.
7. Pour the batter into the baking pan and spread evenly.
8. Bake at 350 degrees for 25-35 minutes or until edges just start to brown.
9. Cool 10-20 minutes or until spinach feels firm and is cool enough to handle. Cut into squares. Remove them from the pan with a stiff metal spatula while warm so they don’t stick to the bottom of the pan.
Makes 24 – 2 inch squares
Spinach Cheese Squares served with broccolini and cherry tomatoes
Batter mixed and ready for baking pan
Melt butter in a 9×13 inch baking pan in the oven
Batter spread into pan ready to bake
Lightly browned edges on the baked Spinach Cheese Squares
Voila!
nina in the kitchen 