Recipe Serena Kovalosky – Spinach Cheese Squares

Spinach Cheese Squares

2 tablespoons butter (homemade from local cream, Whitehall)
4 eggs (Boule Farm, Whitehall, or Stewart’s)
1 cup flour (Champlain Valley Milling, Westport)
1 cup milk (I always buy Stewart’s milk)
1 tsp. salt
1 tsp. baking powder
Pinch nutmeg
1 medium onion, well-minced (from my garden)
Fresh spinach (from my garden)
1 lb. Monterey Jack or any other mild cheese, grated (Argyle Cheese Farmer or Cabot)

Preheat oven to 350º.
In a 9” x 13” x 2” baking pan, melt the butter in the oven. Remove from oven.
In a large mixing bowl, beat the eggs, then add the flour, milk, salt, baking powder and nutmeg. Mix these ingredients well. Saute the onion and add to mixture. Rinse spinach, and wilt slightly in saucepan. Squeeze out liquid, chop coarsely and add to mixture. Add cheese.
Pour all ingredients into baking pan and bake for 35 minutes. Remove from oven, cool for 45 minutes in order to set. Cut into bite-sized squares.
To freeze: Place squares on cookie sheet, and allow to freeze, then transfer into freezer bags. Before serving, remove from bags, place on cookie sheet, heat in oven at 325º for 12 minutes.
Yield: 25 appetizers