Baking at our house picks up in the fall as the weather turns a little chillier a night, and our need for savory multiplies. These spinach and cheese squares are simple and lovely, warm up the house before we commit to turning the furnace back on, could double for a brunch item, and freeze up like a champ.
My friend made these for a girls’ get-together as a finger food, and everyone ooohed and aaahed over them. Then she revealed her secret… a Colorado Cache Cookbook recipe. You can find it here. Or, I’ve included the recipe below.
Cheers to a savory fall!
- 4 oz. butter
- 3 eggs
- 1 cup flour
- 1 cup milk
- 1 tsp salt
- 1 tsp baking powder
- 1 lb. Monterey Jack cheese, shredded
- 4 cups chopped, fresh spinach
Melt butter in a 9×13 pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach, mixing well. Spread into pan and bake at 350 degrees for 35 minutes. Cool 30 minutes before serving. Cut into small squares.