Spinach and Cheese Squares
Spinach and Cheese Squares are little vegetable squares loaded with spinach and cheese. They’re deliciously moist, and savory in every bite. With a few simple ingredients and of course spinach, this recipe is very easy to prepare and bake. A great appetizer or a side dish, they’re low-carb, keto-friendly, and nutritional. Perfect for everyone to enjoy.
Reasons to LOVE these Spinach Squares…
Need more ways to incorporate spinach into your meals? This is a great way to get some additional healthy spinach into your diet without a lot of fuss.
- A fun appetizer to make for a gathering. Great to serve as a side dish too.
- These are very light, fluffy, and full of flavor.
- They’re easy to make, bake, and easier to serve. No fork is required, only a napkin will do.
- Best of all, one spinach square is only 129 calories! Therefore, you can enjoy two – quilt-free. 😉
- I made these the other day for our family who is visiting us and everyone loved them, hands-down!
So gather up the ingredients and let’s make these spinach and cheese squares.
What You’ll Need for our Spinach and Cheese Squares… (*full recipe card below!)
For this recipe, you will need the following ingredients:
- fresh baby spinach – about 3 to 4 cups packed, about 9 to 12 ounces.
- extra virgin olive oil – to saute the onions and spinach.
- green onions, or scallions – to flavor the spinach.
- eggs – only 2 eggs are needed for this recipe.
- all-purpose unbleached flour – you can use gluten-free all-purpose flour, as well.
- baking powder
- milk – or non-dairy milk.
- one package of mixed cheeses – shredded gruyere & swiss cheeses is what I preferred.
- seasonings – salt and garlic powder.
- one square baking pan – 8 x 8-inch square baking pan.
- cooking spray – lightly spray your baking pan.
How to Make these Spinach and Cheese Squares?
There are three easy steps to making these spinach and cheese squares. Once you make them the first time, you will enjoy making them often.
Step #1: Cook the Spinach…
In a non-stick skillet, saute the chopped green onions on moderate heat with olive oil until softened. Then add the spinach in small batches and saute until it wilts.
Use kitchen tongs to help turn over the spinach as it wilts, and continue to add in the baby spinach until it is all done.
Transfer to a bowl. Chop the spinach, and set it aside to allow for cooling.
QUICK TIP: I used two knives to chop the spinach. But you can use a food processor, and pulse it a few times to chop it.
Step #2: Whisk the Ingredients…
Whisk together all the rest of the ingredients in a bowl, then stir the spinach into the mixture. Stir until the mixture is well combined.
Next, pour the mixture into your prepared 8 x 8-inch square baking pan.
Step #3: Bake…
Bake on the center rack in your oven and bake uncovered for about 30 to 32 minutes until it’s golden brown on top and around the edges.
Remove and set it aside to cool for a few minutes. Then use a sharp knife or spatula to cut into squares and serve.
Simple, easy, and delicious! Fun finger food that is not only tasty – but nutritious as well, is a win-win!
These are great for kids and adults of all ages.
This recipe will serve about 6 to 12.
NOTES and TIPS…
- Keep in mind, that I made this recipe with 1 + 1/2 packages (6-ounces each, or 2 cups per package) of fresh baby spinach. I could have used both entirely (with a total of 12-ounces), but next time I will.
- These are very easy to cut into squares. You can make cuts into 9 or 12 squares as I did here. Or make them into “mini size” spinach and cheese squares and cut them into smaller pieces.
- Ovens will vary. Keep in mind these are only guidelines, and you may need to bake it less, or a few minutes longer.
- Chop the spinach manually (as I did here), or you can take the cooked spinach mixture and toss it into your food processor, and pulse it a few times.
- Serve these spinach and cheese squares warm or at room temperature. They are delicious either way!
- Easy recipe to adapt to your special diet needs: try using all-purpose GF flour, or dairy-free milk.
- Store these spinach squares in a sealed container, and place them into your fridge. They will stay fresh for up to 3 days.
Questions and Answers…
1. Can we freeze these squares? After you bake them, place the squares into a plastic-sealed container and freeze them. They will freeze great for up to 4 weeks.
2. How do we reheat these spinach squares? If frozen, allow the spinach squares to thaw for a few minutes. Then you can reheat them in the microwave for 1 to 2 minutes until they are fully reheated. Or you may reheat in a preheated oven at 350 for about 5 to 10 minutes.
3. Can we use frozen spinach? If I had to guess, I would say yes. A 10-ounce frozen package of spinach will do. Just as long as you thaw the spinach, squeeze the excess water from them, and follow the recipe below. It should be fine.
4. What if we cannot find the blend of Gruyere & Swiss shredded cheeses? You can easily shred each one and measure 3/4 cup of each. Or buy already packaged shredded cheeses (separately) and combine them into the egg mixture.
5. Can we use other blends of cheeses? Yes, try shredded mozzarella with fontina or provolone.
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Looking for More Delicious & Easy Recipes for Spinach… try these:
- Spinach with Garlic and Olive Oil
- Spinach and Kale Bites
- How to Make Spinach Pesto Sauce
- Spinach and Parmesan Quiche
- Healthy Spinach Smoothie Recipe
- Sauteed Spinach with Tomatoes
- Spinach and Artichoke Lasagna
And for a delicious, low-calorie, low-carb breakfast, try our Spinach and Egg Breakfast Casserole!
Spinach and Cheese Squares
Spinach and Cheese Squares are moist, savory, and delicious finger food that's easy to prepare. A great appetizer or a side dish loaded with healthy spinach is fun to serve all year long.
- 9-ounces ( up to 12-ounces, or 340grams) of fresh baby spinach (about 3 to 4 cups)
- 2 Tbsp. extra virgin olive oil
- 1/2 cup (64grams) scallions - chopped
- 2 eggs
- 3/4 tsp. garlic powder
- 1 tsp. salt
- 3/4 cup (96grams) of all-purpose unbleached flour
- 1 tsp. baking powder
- 3/4 cup (177ml) of milk
- 1 + 1/2 cups (125grams) mixture of shredded gruyere & swiss cheeses
- Preheat the oven to 375 degrees F (190C). Lightly spray the bottom and sides of an 8 X 8 baking pan with cooking spray and set it aside.
- In a large skillet, heat olive oil over moderate heat and toss in the chopped scallions. Saute for about 1 minute, until softened.
- Next, add the fresh spinach, do this in batches and lower the heat. Cook the spinach until it wilts. Use kitchen tongs to turn the spinach as it begins to wilt. Then continue to add additional spinach to the skillet. Turn it often as you need to until all of the spinach has wilted. Turn off the heat and transfer the spinach to a mixing bowl.
- Use 2 sharp knives to chop the spinach a few times. Set it aside to cool.
- Meanwhile, use a second mixing bowl and whisk together the eggs with baking powder, garlic powder, salt, flour, and milk. Stir in the mixture of cheeses.
- Add the spinach to the mixture and stir to combine. Pour the spinach mixture into the prepared baking pan. Place it on the center rack in the oven.
- Bake, uncovered, for 30 to 32 minutes, until the edges are golden brown.
- Remove and allow to cool for a few minutes before cutting and serving.
- Then cut into squares and serve. Serve warm or at room temperature.
- Yields: 12 spinach squares
Serving Size:1 spinach square
Amount Per Serving: Calories: 129Total Fat: 7.6gCarbohydrates: 8.9gFiber: .6gSugar: 1.1gProtein: 7g
If you try this recipe for our Spinach and Cheese Squares, let us know, and leave a comment below with a star rating.
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Happy Cooking and Baking! 🙂
thanks for stopping by…
xo anna and liz
|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 7.6g||10%|
|Saturated Fat 3.2g||16%|
|Total Carbohydrate 8.9g||3%|
|Dietary Fiber 0.6g||2%|
|Total Sugars 1.1g|
|Vitamin D 6mcg||28%|
Delicious! My entire family enjoyed it so much. Thank you!
Thanks so much Sabrina! All the best to you and A Happy Healthy New Year!!
I am addicted to spinach bars. I have made this recipe twice since adding the recipe to Pinterest. I’ve used buttermilk both times. I have always just used the cheese I have on hand. Usually it is Colby Jack mix. I had a recipe from my mother back in the 80s and that is what that recipe called for. This time I added a bit of leftover soft Mexican cheese, the last bit of feta cheese in the fridge and two heaping tablespoons of tapenade. I left out the salt because the tapenade and feta are so salty. Hope it is not flat for the lack of added salt. In the oven now. I love spinach. I love cheese.
That sounds great Maureen, let us know how they turn out. … and Welcome to our blog, it’s so nice to meet you! I bet your mom’s recipe is delicious! We’d love to hear back from you soon. Have a great weekend! 🙂
Always a wonderful combination!
These are fantastic for your grandkids as well. Hope you’ll try this recipe. Thanks, Susan! Enjoy your weekend! 🙂
this sounds tasty. spinach and cheese are great friends.
Thanks so much!