While sheltering in place I was able to cross quite a few items off of my to-do list. One task was organizing all of the recipes I had amazed through the years including clippings from magazines and newspapers, and recipes jotted down by friends. Recently, as I pulled some spinach from the freezer to thaw, Grace proclaimed “you’re making spinach squares!” Though that spinach was destined for another application, I knew where to find the recipe. A favorite way to sneak veggies into preschoolers when the kids were young, I have created a gluten-free version of their childhood favorite.
- April 26, 2021
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- 1 16-0z bag frozen chopped spinach, thawed and squeezed of excess water
- 2 eggs
- 1/4 cup gluten-free all-purpose flour
- 1/2 teaspoon psyllium husk
- 1/2 teaspoon house blend seasoning
- 1 1/2 cup shredded Monterey jack cheese*
- 1/2 cup crumbled feta cheese*
- butter for greasing pan
- Step 1
- Preheat oven to 350.
- Step 2
- Generously butter an 9 x 13 inch sheet pan
- Step 3
- In a medium mixing bowl, combine milk and eggs until well blended
- Step 4
- Add dry ingredients and blend.
- Step 5
- Mix in spinach and cheese.
- Step 6
- Tip into greased pan and smooth top.
- Step 7
- Bake 20 minutes or until set.
- Step 8
- Allow to cool and cut into squares.
- Step 9
- Tips: Cheeses can be swapped out depending on flavor preference.
- Step 10
- Chopped scallions, sundried tomatoes and fresh herbs are nice additions too!