Submitted by R. Melissa.
Sometimes, the best thing from an old boyfriend is the recipe he made with you before your relationship ended. Here is one of those. In the early 90s, I was coming off of being a vegetarian, and so was the young man I was dating. We ate many of these together because it combined my fondness for creamed spinach with his hankering for cheese. This recipe is now among my tried-and-true family favourites. Served warm, a slice of this is rather like a crustless quiche and compliments a cup of soup. Cut into 2-inch bite-sized squares, served at room temp, this goes down well with red wine and laughter at a potluck soiree. Though this calls for Spinach, it also works with combinations or other solo greens such as Chard, Kale Beet greens and Turnip Greens. If you are going to a potluck, it’s easy to double the recipe; when you do, you need only to use ¾ the total amount in butter.
Recipe Origin: Canada
1 cup whole wheat flour (it can be unbleached all-purpose, spelt or besan/chickpea flour)
1 tsp salt
1 tsp freshly ground pepper
1 cup milk
2 large eggs
3 cups shredded cheese (Monterey Jack and or sharp Cheddar, or any other melting variety)
½ cup finely chopped onion
½ cup melted butter (use slightly less to reduce greasiness)
2 boxes of 10 oz chopped frozen spinach (or one large 16 oz bag; defrosted then squeeze out extra liquids from the frozen greens)
- Grease a medium-sized rectangular glass casserole baking dish.
- Gently combine ingredients in a bowl and turn evenly into baking dish.
- Use a spatula to scrape out the liquids and even out in the dish.
- Place in preheated oven @350 degrees; bake for 35-45 minutes.
- It should be solid and bubbling around the edges.
- Cool 10 minutes before slicing into serving squares.
Serve hot, warm or cold.