Danielle's Spinach Squares |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A good friend of mine gave me this wonderful recipe. She told me that every time she made these for a party everyone would demand the recipe with their mouths' full! On my end, every time there's some kind of pot-luck around everyone requests that I bring this dish. Prep time does not include defrost time. Ingredients:
20 ounces frozen spinach, chopped |
1 lb cheddar cheese, shredded |
1 cup all-purpose flour |
1 cup skim milk (or whichever milk you have on hand) |
2 large eggs |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup shallot, chopped (may also use diced onion) |
cooking spray |
Directions:
1. Defrost and drain the spinach. Thoroughly squeeze handfuls to remove the liquid. Reserve for another use if desired. The water leftover from this is great for cooking pasta or rice!
2. Preheat oven to 350 degrees.
3. Mix drained spinach with all remaining ingredients except cooking spray.
4. Spray a 9x2x13 baking pan with cooking spray. Bake for 30 - 40 minutes until top is nicely browned. Let cool and cut into squares.
5. My favorite way to have leftover spinach squares is to cut one up into small pieces and use it as omelet filling. Yummy!
6. Cut into 24 squares for hors d'oeuvres.
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