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Author Notes: This past weekend I whipped up some of Bubbe’s famous spinach squares. Only I didn’t have a 7 x 11 inch pan so I made them in an 8 inch cake pan (or two) and spinach triangles were born! These also happen to be perfect for the upcoming holiday of Shavuot as it is customary to eat dairy on this holiday. Basically, the Jews received the Torah on this day so they were commanded not to mix milk and meat. Since it was Shabbat, and they could not slaughter animals on Shabbat, dairy it was! —What Jew Wanna Eat
- 3 tablespoons Butter
- 3 Eggs
- 1 cup Flour
- 1 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1/2 cup Onion, chopped
- 10 ounces Sharp cheddar cheese
- 2 Packages frozen chopped spinach thawed and drained (10 ounces) (Get all water out with paper towels)
- Preheat the oven to 350 degrees F. Melt the butter and pour melted butter into your cake pans and spread with a towel to cover the pan on all sides.
- Then, beat eggs in a bowl. Now add flour, milk, salt, and baking powder.
- Dice your onion. Defrost the spinach and squeeze out ALL water with paper towels. I just left my spinach in the refrigerator overnight and it was all defrosted!
- Now add spinach, onion and grated cheese to the mixture. Bubbe uses white cheddar, but I accidentally bough yellow. Either works.
- Mix that sucker up and pour into the two buttered 8-inch cake pans evenly. Bake for 35 minutes, or until golden brown. Cool and cut into 6 triangles per pan. Serve warm or at room temperature.