- 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)
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.
When freezing, I prefer to bake first, cool thoroughly, and then tightly wrap. The spinach squares may be frozen for 3 months, give or take.