Spinach Parmesan Squares

The Kelly Kitchen

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Spinach Parmesan Squares are the perfect combination of spinach, savory parmesan, garlic, breadcrumbs, and butter.

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Prep Time 25

Cook Time 40

Total Time 1 30

Servings: 1 - 13x9 Pan

Course: Appetizer, Side Dish, Snack

Cuisine: American

Ingredients Method Video Notes

Ingredients

3 (12 oz) bags frozen spinach*, thawed and strained
4 eggs, room temp and beaten
1 ½ cups seasoned dry bread crumbs
1 cup grated parmesan cheese
1 stick butter, melted
2 tsp onion flakes
½ tsp garlic powder
1 tsp salt
¼ tsp pepper

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

Preheat oven to 350 degrees F. Lightly spray 13x9 with nonstick cooking spray.
Thaw and strain spinach. I use the microwavable spinach if short on time and microwave it for 50-75% the time on the bag (just enough to thaw). Then, I use a colander to strain it. After straining, place in large bowl and add remaining ingredients. Mix until thoroughly combined.
BAKE: Bake at 350 degrees for 38-43 minutes. I take temp of it and make sure it’s 165 degrees F.

STORAGE

Let spinach squares cool slightly, then cover and store in refrigerator for up to 4 days.

Video

Notes

FREEZE: To freeze, place in airtight container or wrap well in aluminum foil/Press'n seal. (I place in fridge for a few hours to cool and then freeze.) Label and freeze for up to 2-3 months. To reheat, thaw in refrigerator and then warm in 350 degree oven until hot (keep covered but make sure to remove any Press'n seal or cling wrap). You can also warm straight from freezer but it will need more time.

*SPINACH: For less spinach, you can cut down to two bags of spinach (or adjust based on your preferences) and shorten the amount of time cooking. The recipe can also be halved and made in an 8x8 dish.

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