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.
- 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)
- 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 the cheese, and the spinach.
- Spread the mixture evenly in a greased, 12x8 baking dish. (Two 9x5 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.
This recipe was shared with Recipes for My Boys’ Thursday’s Treasures.