Discover this easy method for curing fish. Despite how straightforward the method is, there are countless possible modifications. This is something that calls for customization, whether you’re talking about the brine or post-cure seasonings. To make the food taste more like lox, you may add smoked salt, chipotle, or smoked paprika before or after the cure. And let’s not even talk about the herbs. Slices can be seasoned with dill, tarragon, chervil, or thyme after the three-minute cure.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 11 |
Ingredients
- 2 tablespoons butter
- 3 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 pound shredded Cheddar cheese
- 2 (10 ounce) packages frozen chopped spinach
- 1 tablespoon minced onion
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butter in a 9×13-inch baking dish and melt butter in the oven. Remove the dish when butter is melted, about 3 minutes.
- Beat eggs in a large mixing bowl. Mix in flour, milk, and baking powder until combined. Mix in cheese, spinach, and onion. Spoon mixture into the buttered baking dish.
- Bake in the preheated oven for 35 minutes. Let cool for 45 minutes, then cut into bite-sized squares.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 371 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves these. I use pepper jack cheese!
super easy and great recipe.. I decided to use fresh spinach, so remember that for fresh spinach it will take 4-5 times the amount of fresh amount of spinach called for in the recipe. So I sautéed down about 24 oz of raw spinach to end up with close to 10oz of cook spinach and then cut the recipe in half to match the amount of cooked down spinach I had. Also, remember to let the spinach cool and then squeeze out as much of the water as you can before weighing it and adding it to the recipe. I love how this turned out.
These are really good. I use some sautéed diced onion in these instead of the dry minced onion it calls for. I think it elevates this recipe some. Don’t be alarmed by amount of cheese. Its great as is.
Spinach and cheddar is always a hit for us, but adding seasonings would have taken it one step further.
I changed the cheese to 8 oz Colby cheese and 8 oz grated Pepper Jack. Bake in a 9X13 and cut into bite size pieces before freezing for your next party! Can also add pimento to “brighten up” for the holidays.
These were SO GOOD! Reminded me of what my grandma used to make for Christmas! I added one more egg, 2 teaspoons of ground mustard & 1 teaspoon of Lawry’s season salt-because even with the cheese, it needed more salt. Can’t wait to make again.??????
Excellent even time. Try some different cheeses in it like Colby Jack, Velveta, Swiss or mix them up.
Very simple recipe but a bit bland without some adjustments. I did add 1 tablespoon chopped red onion, a clove of minced garlic and a pinch of cayenne pepper. Very tasty and will be a wonderful appetizer for guests.
Made these with gluten free flour and they were well received at a work gathering. In my opinion these salt! I’ve found other versions of this recipe that include 1/2 – 1 t of salt.
I have made this recipe for years and love it every time. I’m not usually fond of onions unless they’re sautéed, so often I left them out. What a mistake! Onions add so much flavor to the spinach cheese squares, that I can’t believe how bland I liked it before. I follow the recipe, but add some extra shredded cheese to the top of the filled pan, and this cheese melts and crisps wonderfully. Adds more cheese flavor for cheese lovers. I can see, it haven’t tried, using feta cheese. Sounds great. I don’t need any sauce or chillies added to this as I love the main ingredients of cheese and spinach. Great cut into small squares for a party. Little bites.
Easy to make and always a hit. I add a bit more onion and a bit of salt and pepper, if I’m not making a mustard sauce.
This was yummy, it was a big hit with family and friends too.
Well received by my family. I used only half the cheese (sharp cheddar) and used a mix of unsweetened coconut/almond/dairy milk.
This is a good basic recipe but I found it a bit bland when I followed the directions as is. When I made it the second time I used dehydrated minced onions, about 2 to 3 Tbls., added a tsp. of both onion and garlic powder. I also used freshly graded sharp cheddar and sprinkled about a quarter cup of grated Romano/Asiago/parmesan on top before I baked it. The changes made all the difference in the world: rich, flavorful and more complex. Truly yummy as one of my appitizers before Thanksgiving dinner. Everyone said they were delicious!
This recipe is a crowd pleaser! Very easy to make, just make sure to squeeze all the water out of the spinach once it’s thawed. I used a fine strainer and squeezed the water out through it. Also, I did make some tweaks to the recipe to add more flavor. I used a combo of sharp cheddar and Parmesan cheese (4:1 ratio), added powdered roasted garlic (1 teaspoon) and nutmeg (1/2 teaspoon) to the batter, and increased the amount of minced onions by 1 teaspoon. I only used a small pat of butter in the dish. If you use a brush or paper towel, it’s easy to spread the smaller amount of melted butter all over the baking dish. Super tasty!
Great recipe! For added flavor, I used a whole onion, minced, and sprinkled thyme on top. I’ve also made this with 8 oz. chopped mushrooms (sauteed before added), and it came out great. My toddler loves this too so I freeze some of the squares and defrost for him as needed. Yum!
I made these as part of a bavkstage buffet for a concert I catered. Doubled the recipe and baked it a 13×9 pan. Used a mixture of cheddar and parmesan. Let it chill overnight, then cut into small squares. Since I had no kitchen facilities on site, these were served—and scarfed up rapidly–at room temperature!
Not quite sure what happened here. I followed the instructions exactly and I now have a 9×13 cheesy bread with some spinach sprinkled throughout. Spinach certainly doesn’t take the front and center stage like it does in the picture. Maybe next time I’ll double the spinach.
First of all I doubled the recipe, then I added mushrooms and used a shallot instead of onion but it flopped and they were bland. Hardly anyone ate them.
These were pretty good. I cut down on the cheese and butter, and added some parmesan as well. Thanks for the recipe
I’ve been using a similar recipe for years but with **Montery Jack Cheese**, loved by many. I’ve also made it with brocolli and cheddar, but the texture is a little different, I think it is harder to get the moisture out of the brocolli.