These Spinach Cheese Squares are so cheesy, easy, and wildly delicious! Serve them as appetizers or for weekend brunch—they’re guaranteed to be a hit.
These savory and satisfying appetizers are love at first bite.
Why You’ll Love Spinach Cheese Squares
- Wonderful for breakfast/brunch, appetizer, or side dish.
- A fantastic alternative to spinach dip.
- Super cheesy and delish!
- Perfect for entertaining—easy to hold and bite-sized!
- Prepped in just 10 minutes.
- Can be baked in advance and frozen.
Ingredients for Spinach Cheese Squares
Key Ingredients
- Spinach – Using chopped, frozen spinach is inexpensive and a big time-saver.
- Monterey Jack cheese – I recommend block cheese, not pre-shredded.
- Chili powder – for a subtle kick of flavor
Equipment
Pyrex Basics 2 Quart Glass Oblong Baking Dish, Clear 7 x 11 inch (Pack of 2)
OXO Good Grips Stainless Steel Cut and Serve TurnerPyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Spinach Squares Recipe Directions
Step 1: In a large bowl, whisk the eggs until frothy. Then stir in the remaining ingredients and mix well.
Step 2: Pour the spinach cheese squares mixture into a baking dish sprayed with cooking spray. I use a 7 x 11-inch baking dish. You could also use a square baking dish for slightly thicker bars.
Step 3: Bake for 35-40 minutes or until golden brown. I take mine out when the edges turn golden, and the cheese on top has melted well.
Step 4: Cool for 10 minutes before cutting into squares. Serve warm.
Recipe Notes & Tips
- I use a 7 x 11-inch baking dish, but you could also use a square baking dish. (If you use a square dish, the bars will be thicker.)
- To double the recipe, use a 9 x 13-inch baking dish.
- The melted cheese bites are everything, but if you’re dead-set against using cubes, you could hand grate the Monterey Jack cheese. Trust me on the cubes though. So DELICIOUS!
- Avoid using pre-shredded cheese. Block cheese tastes and melts better!
- Swap the cheese: Monterey Jack is simply the best in this recipe (so creamy and melty), but you could substitute Mozzarella or Cheddar if you prefer. Or do a combo!
- To store: Cover with plastic wrap or place inside an airtight container in the refrigerator for up to three days.
- To freeze: Cool spinach bars completely, cut them into squares, and freeze them in an airtight container. If stacking, place a piece of waxed or parchment paper between layers.
- To reheat from frozen: Place frozen spinach squares on a baking sheet and place in a preheated 350°F oven for 5-10 minutes or until warmed through.
- To reheat from the refrigerator: Place refrigerated spinach squares on a baking sheet and place in a preheated 350°F oven for 5-10 minutes or until warmed through. Alternatively, they may be reheated for a few seconds in the microwave.
- For extra flavor, try adding a little garlic powder and/or minced onion.
- Love spice? Add some cayenne or red pepper flakes for a kick of heat. Heat is totally optional!
Questions & Answers
Line a colander with a few sheets of paper towel, then add the thawed spinach. Gather the spinach inside the paper towels and squeeze out the excess water.
Monterey Jack is the BEST in this recipe, but you could substitute another good melting cheese like mozzarella.
If you use a measure for measure gluten-free flour (such as King Arthur), you should be able to swap the flour out easily, but I’m not a gluten-free expert, so…
More Recipes To Try
Spinach Cheese Squares
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- ¼ cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 12 ounces Monterey Jack cheese, cut into ½-inch cubes
- 10 oz frozen chopped spinach, thawed and drained well
Instructions
- Preheat oven to 350 degrees. Spray an 7 x 11-inch baking dish (or square baking dish) with cooking spray; set aside.
- In large bowl, beat eggs until frothy. Add remaining ingredients and mix well. Spread in prepared pan.
- Bake 35-40 minutes or until golden brown. Let stand 10 minutes before cutting.
Notes
- Use an 7 x 11-inch oblong or a square baking dish. To double the recipe, use a 9 x 13-inch baking dish.
- To store: Cover with plastic wrap or place inside an airtight container in the refrigerator for up to three days.
- To freeze: Cool spinach bars completely, cut them into squares, and freeze them in an airtight container. If stacking, place a piece of waxed or parchment paper between layers.
- To reheat from frozen: Place frozen spinach squares on a baking sheet and place in a preheated 350°F oven for 5-10 minutes or until warmed through.
- To reheat from the refrigerator: Place refrigerated spinach squares on a baking sheet and place in a preheated 350°F oven for 5-10 minutes or until warmed through. Alternatively, they may be reheated for a few seconds in the microwave.
