These Baked Cheddar Spinach Squares may be made ahead and reheated, is an excellent hors d’oeuvre or side dish, and freezes well.
1 10-ounce package frozen spinach, thawed
1 cup flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk (non-fat is fine to use)
1/2 cup onion, finely chopped
3/4 pound (3 cups) shredded sharp cheddar cheese, divided (see note)
Preheat the oven to 350 degrees.
Remove the moisture from the spinach. To do this easily and thoroughly, my favorite trick is to wrap a clean tea towel around it and, literally, wring it out. (If you have never done this, you will be amazed at how much water is in there!) Then, separate the spinach with two forks or with your fingers.
In a large bowl, mix the flour, baking soda, salt, milk, and eggs with a fork. Stir in the onion, two cups of cheese, and spinach.
Spread the mixture evenly in a greased, 12×8 baking dish. (Two 9×5 loaf pans have a similar surface area and you could eat one now and freeze one for later.) Sprinkle with the remaining one cup of cheese, and bake for 30 to 35 minutes or until cooked through and golden brown on top. (Sometimes, I move the dish to the top rack for the final two minutes or so to brown the top a little more. Just watch closely if you do this, so as not to burn.)
When serving as a side dish, I have occasionally made this with one cup less cheese, and it is also delicious. If you prefer a lighter option, simply add one cup of cheese initially, then top with one final cup before baking.
Esme Slabs – Original source Unknown
Stacey Grimaldi Yes I made it. I didn’t have enough spinach so I added kale and it was great. My husband loved it!