Spinach SquaresAngie McGowan
Today I would like welcome back Susie Cover, the founder of Susie’s Supper Club. Last week Susie shared her frozen fruit pops. She also has a new cookbook, The Supper Club: Kid-friendly meals the whole family will love. She’s here today to share a really fun kid friendly and very nutritious treat, spinach squares. So without further ado, here’s Susie.
I have been making a version of these spinach squares since my days as a caterer way back when. We would serve them on buffets room temperature all year round. They are so delicious and versatile that I suggest making a batch at the start of the week and having them on hand. Cut them into bite-sized pieces and serve for a play date snack or impromptu cocktail gathering. They are easy to eat with your hands and the combo of the cheese and spinach makes it both nutritious and yummy.
I am not hiding the vegetables here, just creating a mixture that kids palates can relate to and adults crave. If you do not have parchment paper just use a non-stick cookie sheet and be sure to give them ample time to rest and set before you cut them. We also sell them frozen in the Northeast region of Whole Foods and Union Market in Brooklyn. So if you don’t feel like cooking check out the web site, www.susiessupperclub.com for a store location near you!
Here’s to Popeye!
An SSC favorite, these delicious squares are nutrient packed: spinach is a good source of protein, calcium, fiber, iron, niacin, zinc, and vitamins A, C, K, and B6. Nevertheless, kids love these treats! Two cheeses complement the spinach perfectly, so the issue of “eating your vegetables” may never come up.
2 tbsp unsalted butter, melted
3 large eggs
1 cup (8 fl oz/250 ml) whole milk
1 cup (5 oz/155 g) all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb (500 g) Cheddar cheese, shredded
1 lb (500 g) chopped frozen spinach, thawed and drained
1/4 cup (1 oz/30 g) grated Parmesan cheese
1. Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
2. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder, and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
3. Bake until the top is lightly browned and the juices are bubbling, 30—40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.
For more great recipes like this one from Susie Cover, check out her new cookbook, The Supper Club: Kid-friendly meals the whole family will love.