Ready Spinach Cheese Squares

These Spinach Cheese Squares have become something of a legend in my house. I first made them for a casual get-together, slightly nervous about trying a new recipe on guests, but needing something easy, make-ahead friendly, and universally appealing. I shouldn’t have worried. They vanished from the platter within minutes! The combination of sharp cheddar, savory spinach, and the subtle richness from the eggs and butter creates an utterly addictive bite. Since then, they’ve become my go-to for everything from potlucks and holiday parties to lazy Sunday brunches and even sneaky afternoon snacks straight from the fridge. My kids, who usually turn their noses up at visible greens, devour these without a second thought, often asking, “Are you making those cheesy spinach things again?” They are wonderfully versatile, taste great warm or at room temperature, and the simple preparation means even novice cooks can achieve delicious results. Honestly, the hardest part is waiting for them to cool down enough to slice and eat! They are comfort food elevated just enough to feel special, yet simple enough for any occasion.

Ingredients

Here’s what you’ll need to create these delicious Spinach Cheese Squares:

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry: The base of our squares, providing earthy flavor and nutrients. Ensuring it’s squeezed extremely dry is crucial for the right texture.
• 1 cup all-purpose flour: Provides structure and binds the ingredients together.
• 1 teaspoon baking powder: Gives the squares a slight lift, preventing them from being too dense.
• 1/2 teaspoon salt: Enhances all the other flavors. Adjust slightly based on the saltiness of your cheese.
• 1/4 teaspoon black pepper: Adds a gentle warmth and spice. Freshly ground is recommended for best flavor.
• 1/4 teaspoon garlic powder (optional but recommended): Adds a layer of savory depth that complements the spinach and cheese.
• Pinch of nutmeg (optional): A classic pairing with spinach and creamy/cheesy dishes, adding a subtle warmth.
• 4 large eggs, lightly beaten: Act as a binder and add richness and structure to the squares.
• 1 cup whole milk: Adds moisture and contributes to a tender crumb.
• 1/2 cup (1 stick) unsalted butter, melted: Provides richness, flavor, and helps create tender squares.
• 1 cup shredded sharp cheddar cheese: The star savory element! Sharp cheddar provides a robust flavor that stands up well to the spinach.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty complexity and helps create a beautifully golden top.
• 1/4 cup chopped green onions or chives (optional): Adds a mild oniony freshness and visual appeal.

Instructions

Follow these simple steps for perfect Spinach Cheese Squares every time:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or line it with parchment paper, leaving an overhang for easy removal. This prevents sticking and ensures clean squares.
2. Prepare the Spinach: Ensure your thawed spinach is squeezed extremely dry. Place the thawed spinach in a clean kitchen towel or several layers of heavy-duty paper towels and wring out as much liquid as possible. Excess moisture is the enemy of good texture here, potentially leading to soggy squares. Set the dry spinach aside.
3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder (if using), and nutmeg (if using). Whisking ensures the leavening agent and seasonings are evenly distributed.
4. Combine Wet Ingredients: In a separate medium bowl, whisk the lightly beaten eggs. Gradually whisk in the whole milk and the melted butter until well combined.
5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten too much, leading to tough squares.
6. Add Cheese and Spinach: Fold in the thoroughly squeezed spinach, the shredded sharp cheddar cheese, and the grated Parmesan cheese. If using, fold in the chopped green onions or chives now. Stir until everything is evenly incorporated. The batter will be relatively thick.
7. Transfer to Baking Dish: Spread the mixture evenly into the prepared 9×13 inch baking dish. Use a spatula to smooth the top for even baking.
8. Bake: Place the dish in the preheated oven. Bake for 30-40 minutes, or until the squares are set, puffed slightly, golden brown around the edges, and a toothpick inserted into the center comes out clean. The exact time may vary depending on your oven.
9. Cool: Remove the baking dish from the oven and place it on a wire rack. Let the spinach cheese squares cool in the pan for at least 15-20 minutes before cutting. This allows them to set fully, making them much easier to slice cleanly. If you used parchment paper, you can lift the entire block out onto the rack after about 10 minutes of cooling in the pan.
10. Slice and Serve: Once cooled sufficiently, cut into squares of your desired size (e.g., 24 smaller appetizer-sized squares or 12 larger portions). Serve warm or at room temperature.

Nutrition Facts

• Servings: This recipe typically yields 24 appetizer-sized squares or 12 larger squares.
• Calories per Serving (approximate, based on 24 squares): Around 100-120 calories per small square.
• Protein: Provides a decent amount of protein per square, primarily from the eggs and cheese, contributing to satiety.
• Calcium: A good source of calcium thanks to the cheese and milk, important for bone health.
• Fat: Contains fat from the butter, cheese, and eggs, providing flavor and richness. The type includes saturated and unsaturated fats. (Note: Using reduced-fat cheese or less butter can lower this, but may affect texture and flavor).
• Sodium: Contains sodium from salt and cheese. Be mindful if you are monitoring sodium intake; you can adjust added salt accordingly.
• Fiber: Spinach provides some dietary fiber, contributing to digestive health.

(Note: Nutritional values are estimates and can vary based on specific ingredients used, brands, and final serving size.)

Preparation Time

These Spinach Cheese Squares are relatively quick to assemble. Expect about 15-20 minutes of active preparation time, which includes thawing and thoroughly squeezing the spinach (the most time-consuming part of prep), mixing the batter, and getting it into the pan. The baking time is typically 30-40 minutes, followed by 15-20 minutes of cooling time before slicing. In total, you’re looking at approximately 1 hour to 1 hour 20 minutes from starting preparation to being ready to serve.

How to Serve

Spinach Cheese Squares are incredibly versatile and can be served in numerous ways for various occasions. Here are some ideas:

• Appetizer Platter:
  • Cut into small, bite-sized squares (1-inch or 1.5-inch).
  • Arrange neatly on a platter, perhaps garnished with fresh parsley or chives.
  • Serve warm or at room temperature – they hold up well either way.
  • Ideal for parties, potlucks, game days, or holiday gatherings.
• Brunch or Light Lunch:
  • Cut into larger squares (2-3 inches).
  • Serve alongside a fresh green salad with vinaigrette.
  • Pair with a cup of tomato soup for a comforting meal.
  • Add a side of fresh fruit for a balanced brunch offering.
• Accompaniment to Dinner:
  • Serve as a savory side dish instead of bread or potatoes.
  • Pairs well with grilled chicken, fish, or pork chops.
  • Complements pasta dishes, especially those with tomato-based sauces.
• With Dips and Sauces:
  • Offer a selection of dips alongside the squares. Good options include:
    • Classic Ranch Dressing
    • Creamy Sour Cream or Greek Yogurt Dip (plain or seasoned with herbs)
    • Warm Marinara Sauce
    • Spicy Aioli or Sriracha Mayo
    • Tzatziki Sauce
• Kid-Friendly Snack:
  • Their cheesy goodness often appeals to children, making them a great way to sneak in some spinach.
  • Perfect for after-school snacks or packed lunches (they taste good cold or at room temp).
• Presentation Touches:
  • Sprinkle with a little extra Parmesan or a dash of paprika just before serving for color.
  • Garnish the serving platter with fresh herbs like parsley sprigs or dill fronds.

Additional Tips

Unlock the full potential of your Spinach Cheese Squares with these helpful tips:

1. The Squeeze is Crucial: We can’t emphasize this enough! Frozen spinach holds a lot of water. Thaw it completely (overnight in the fridge or carefully in the microwave), then place it in the center of a clean, sturdy kitchen towel (one you don’t mind potentially staining slightly green) or multiple layers of paper towels. Gather the corners and twist, wringing out every last drop of moisture over the sink. Repeat if necessary. Soggy spinach is the number one cause of dense, watery squares. Aim for a dry, crumbly mass of spinach.
2. Cheese Variations: While sharp cheddar and Parmesan are a classic and delicious combination, feel free to experiment! Try substituting some or all of the cheddar with Gruyère for nutty depth, Monterey Jack or Colby for milder creaminess, Pepper Jack for a spicy kick, or crumbled Feta for a salty tang (if using feta, you might want to reduce the added salt slightly). A combination often yields the best results.
3. Boost the Flavor: Don’t shy away from adding extra flavor elements. Sautéing 1/2 cup of finely chopped yellow onion or a couple of minced garlic cloves in a tablespoon of butter or olive oil until softened and adding them to the batter provides a wonderful aromatic base. A pinch of red pepper flakes can add warmth, while a tablespoon of Dijon mustard whisked into the wet ingredients can offer a subtle tang.
4. Make-Ahead Magic: These squares are fantastic for making ahead. You can prepare the batter, pour it into the prepared dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Allow the dish to sit at room temperature for about 20-30 minutes while the oven preheats before baking as directed (it might need a few extra minutes in the oven if baking straight from cold). Alternatively, bake them completely, cool, cover, and refrigerate for up to 3 days.
5. Freezing Instructions: Spinach Cheese Squares freeze beautifully! Bake as directed and cool completely. You can either freeze the entire block (well-wrapped in plastic wrap and then foil or placed in an airtight container) or cut them into individual squares first. To freeze individual squares, place them on a baking sheet lined with parchment paper, ensuring they aren’t touching, and freeze until solid (about 1-2 hours). Then, transfer the frozen squares to a freezer bag or airtight container. They can be frozen for up to 2-3 months.
6. Reheating Gracefully: To reheat refrigerated or frozen squares, preheat your oven or toaster oven to 325°F (160°C). Place the squares on a baking sheet (if frozen, no need to thaw first). Bake for 10-15 minutes (from refrigerated) or 15-25 minutes (from frozen), or until heated through and slightly crisped. Microwaving works in a pinch for individual squares but can make them a bit softer; heat in 30-second intervals until warm.
7. Even Cutting: For perfectly uniform squares, ensure the block is adequately cooled – trying to cut them while too hot will result in crumbling. Using a large, sharp knife is key. For extra clean cuts, some people find a plastic knife or a bench scraper works well. Wiping the knife clean between cuts can also help, especially if they are very cheesy. Score the top lightly first to guide your cuts if needed.
8. Using Fresh Spinach: If you prefer to use fresh spinach, you’ll need about 1.5 to 2 pounds of raw spinach to yield the equivalent of 20 ounces frozen. Wash it thoroughly. You’ll need to cook it down first – either steam it until wilted or sauté it in a large pot or skillet with a tiny bit of water or oil until fully wilted. Let it cool slightly, then squeeze it just as thoroughly as you would the frozen spinach to remove excess water. Chop it finely before adding it to the batter.

FAQ Section

Here are answers to some frequently asked questions about making Spinach Cheese Squares:

1. Q: Can I use fresh spinach instead of frozen? How much?
   • A: Yes, you absolutely can use fresh spinach. You’ll need a significant amount, roughly 1.5 to 2 pounds (about two large bunches or containers), as it cooks down considerably. Wash the fresh spinach thoroughly. Steam it or sauté it in batches until fully wilted. Allow it to cool down enough to handle, then squeeze it extremely dry, just like the frozen variety, to remove all excess water. Chop the cooked and squeezed spinach finely before incorporating it into the batter. The key step remains removing that moisture!
2. Q: How can I make these Spinach Cheese Squares gluten-free?
   • A: To make these gluten-free, substitute the 1 cup of all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. Ensure your baking powder is also certified gluten-free. The texture might be slightly different from the original, but using a reliable GF blend should yield very good results. Follow the rest of the recipe as written.
3. Q: Why did my spinach squares turn out soggy or watery?
   • A: The most common culprit for soggy squares is insufficient squeezing of the spinach. Frozen spinach releases a surprising amount of water upon thawing, and any excess moisture left in it will make the final product watery. Squeeze, squeeze, and squeeze again! Another possibility is underbaking; ensure the center is fully set and a toothpick comes out clean before removing them from the oven. Lastly, using very high-moisture cheese without balancing it could contribute, though less likely than the spinach issue.
4. Q: Can I add meat to this recipe?
   • A: Certainly! Cooked and crumbled bacon (about 1/2 cup) is a popular and delicious addition. Cooked and crumbled breakfast sausage or diced ham (about 1/2 cup) would also work well. Ensure any meat you add is pre-cooked and drained of excess fat before folding it into the batter along with the cheese and spinach. This adds another layer of savory flavor.
5. Q: What other cheeses work well besides Cheddar and Parmesan?
   • A: Many cheeses complement spinach beautifully. Consider using Gruyère for a nutty, complex flavor, Monterey Jack or Colby for milder creaminess, Fontina for excellent melting, Provolone for a slightly sharper taste, or even crumbled Feta or Goat Cheese for a tangy kick (if using these, adjust salt accordingly). A blend often works best – try half cheddar and half Monterey Jack, or cheddar with some Gruyère.
6. Q: How long do these Spinach Cheese Squares last? How should I store them?
   • A: Once baked and cooled, store leftover Spinach Cheese Squares in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. You can enjoy them cold, bring them to room temperature, or reheat them gently (see reheating tips above).
7. Q: Can I prepare the batter ahead of time?
   • A: Yes, you can mix the batter (up to step 6), pour it into the prepared baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, let the dish sit on the counter for about 20-30 minutes while the oven preheats. You might need to add 5-10 extra minutes to the baking time since the batter will be cold.
8. Q: Are these Spinach Cheese Squares considered healthy?
   • A: “Healthy” is relative, but these squares offer nutritional benefits, primarily from the spinach (vitamins, minerals, fiber) and the protein and calcium from eggs and cheese. However, they also contain saturated fat and sodium from the cheese, butter, and added salt. They can certainly be part of a balanced diet, especially when enjoyed in moderation as an appetizer or side dish. Consider them a delicious way to incorporate greens, particularly for picky eaters, but be mindful of portion sizes if you have specific dietary concerns. You could experiment with reduced-fat cheese or slightly less butter, but this may impact the final taste and texture.

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