Baked Cheddar Spinach Squares

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Today’s menu item is similar to quiche and may be used as a bite-size appetizer or cut into bigger squares for a veggie option on your dinner plate. A convenient recipe for entertaining or a busy weeknight, what is essentially a cheesy baked spinach may be cooked ahead and reheated and freezes well, too.

Those who visit my website or read my newspaper column regularly know I love to provide options, and this recipe is no different! As an alternative to the spinach, you may substitute a 10-ounce box of frozen, chopped broccoli. Either way, simply follow the moisture-removing tip to ensure a perfect outcome.

Baked Cheddar Spinach Squares
This recipe 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)
  • 2 eggs
  • 1/2 cup onion, finely chopped
  • 3/4 pound (3 cups) shredded sharp cheddar cheese, divided (see note)
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. In a large bowl, mix the flour, baking soda, salt, milk and eggs with a fork. Stir in the onion, two cups of the cheese, and the spinach.
  4. 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.
The Fountain Avenue Kitchen

This recipe was shared with Recipes for My Boys’ Thursday’s Treasures.

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  1. Terra

    I love giving my readers options too, so much more fun for them:-) Your baked cheddar spinach squares sound delicious, and would be great for a traveling girl! Hugs, Terra

    1. Ann

      Thanks, Terra! And you are right…these are the perfect recipe to make ahead and reheat or freeze in individual serving portions, and they stay fresh for quite a number of days in the fridge. Hope you are well, my dear!

  2. Linda Jones

    Would fresh spinich work as well? we always have fresh spinich and brocoli on hand as we buy at Sam’s club. hmmm I bet this dish would be perfect for left over brocoli also!
    This recipe is going to be used a lot! Thank you!

    1. Ann

      I hope you love it, Linda! And, yes, fresh spinach or broccoli will work, too. Just make sure to cook it first and remove all the moisture. That is the key to great texture and taste. I love having leftover broccoli, too. So many great ways to reuse it!

  3. Simply Delicious

    Love this recipe tried it today, keep up the great job, I did not cook the fresh spinach first,but my children love it any way, will try cooking it another time and let you know, but was great . Looking forward for more new things try

    1. Ann

      Thank you very much for the thoughtful comment, Sarah! I am thrilled your whole family enjoyed them and so appreciate the feedback!

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  5. Momma-Goddess

    Made this, but added about a cup of feta cheese to the mixture and put about half a cup of feta cheese on top. So So So Very Good!