Weekend Recipe: Spinach Squares | KCET
Weekend Recipe: Spinach Squares
Spinach squares, like this recipe from Cook's Country, are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method, but many versions are greasy and pale, with lackluster flavor.
Swapping butter for vegetable oil spray and reducing the cheese slightly cut the grease. We boosted flavor by using strong, nutty Gruyère instead of cheddar, exchanging relatively bland milk for more savory chicken broth, and topping the squares with a layer of grated Parmesan (which also helps with browning). Upping the oven temperature and cooking on the upper-middle rack finished the job, creating a deeply browned top.
More Weekend Recipes
Makes 32 squares
You can thaw the spinach in the microwave or overnight in the refrigerator. Cooled Spinach Squares can be refrigerated for up to 24 hours and reheated, covered in foil, in a 375-degree oven.
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 cup low-sodium chicken broth
3 large eggs
1 1/4 pounds frozen chopped spinach, thawed and squeezed dry
12 ounces Gruyère cheese, shredded (3 cups)
1 onion, chopped fine
2 garlic cloves, minced
1 ounce Parmesan cheese, grated (1/2 cup)
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Whisk flour, baking powder, salt, pepper and cayenne together in bowl. Add broth and eggs and whisk until smooth. Stir in spinach, Gruyère, onion and garlic until combined.
2. Transfer mixture to prepared baking dish and sprinkle with Parmesan. Bake until browned on top and bubbling around edges, 40 to 45 minutes. Let cool in pan for 20 minutes. Cut into 32 equal-size squares. Serve warm.
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