Super Simple Spinach Squares

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Super Simple Spinach Squares

  • Servings: at least 12 - as appetizers
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Adapted from Sunset Hors d’Oeuvres cookbook, circa 1975

  • 2 10 oz pkgs frozen chopped spinach – or 1 16 oz package
  • 3 T butter
  • 1 small onion, chopped
  • 1/4 lb of sliced mushrooms
  • 4 eggs
  • 1/4 c dried bread crumbs (or Panko)
  • 1 can (10 1/2 oz) Cream of Mushroom soup
  • 1/2 c grated parmesan cheese, divided (or most any grated cheese of your choice; Jeanie used a combination of parmesan and mozzarella for us.)
  • a pinch of black pepper, basil, and oregano

Preheat oven to 325 degrees.

Place the spinach in a wire strainer and rinse under hot water to thaw, then press out all the water and set aside.  Melt the butter in a frying pan over medium heat; add onion and mushrooms and cook, stirring, until the onion is limp.

In a bowl, beat eggs with a fork; then stir in bread crumbs, mushroom soup, 6 T of the cheese, pepper, basil, and oregano, drained spinach, and onion mixture.

Put the mixture in a well-greased 9″ square baking pan and sprinkle with the remaining 2T of cheese.  Bake, uncovered, for 35 – 45 minutes.   A knife inserted in the middle should come out clean and the edges should be slightly browned.  Cool on a rack.  Serve at room temperature or chilled, cut into 1″ squares.  If you’re refrigerating it, re-warm in a 325 degree oven for about 12 minutes before serving.

Recipe brought to you by Jeanie in Santa Fe and
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