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Aunt Bee’s Cheesy Spinach Squares are a delicious make ahead appetizer to serve at your upcoming holiday party! They are the perfect bite-size finger food, but they work equally well as a weeknight side dish. Cheesy, easy and just 10 minutes of prep — how can you go wrong?
When Aunt Bee originally sent me the handwritten index card with this recipe on it, the title was called “Spinach Brownies.” I immediately envisioned some weird concoction of chocolate and leafy greens, but boy was I wrong! This is a recipe that dates back to the days when it was not en vogue to hide your veggies in dessert treats, or to lighten up a dish with “secret” ingredients like chickpeas or kale. Instead, I suppose they were called “brownies” because you can bake them in a square pan and slice them just like you would a more traditional brownie. But the similarities stop there (fortunately!).
Instead of some odd chocolate-spinach blend, these are actually just a very simple savory recipe for spinach and cheese squares that can be prepped in a matter of minutes, baked, and even frozen until you’re ready to enjoy them.
They are great make ahead hors d’oeuvres because they can be sliced into very small bite-size squares, they don’t make a mess, and they taste great either warm or at room temp. And did I mention that you can make them in advance?!
How to Make Spinach Squares:
This is SO simple, y’all! It’s really just a matter of stirring together a few ingredients and baking them in the oven. That’s it!
So let’s start with the spinach. I use a box of frozen chopped spinach, which I can cook in the microwave in about 5 minutes.
Very important tip, though: make sure that you place the cooked spinach in a dish towel and SQUEEZE it dry. You want to get as much water out as possible before adding the spinach to your bars.
Another little tip: I find that hand-grating the cheese (which only takes a minute or two) is far better than using the bagged stuff in this recipe. The block of cheese just melts much smoother than the pre-shredded version.
Then, as I mentioned, you just stir everything together!
Transfer the batter to a 9-inch square baking dish, and pop it in the oven for about 30 minutes.
Allow the spinach squares to cool slightly before slicing and serving!
Can you freeze spinach squares?
Yes! This make ahead appetizer can be baked in advance, and then wrapped tightly and frozen for up to 2 months.
How to Reheat Spinach Squares:
To reheat frozen spinach squares, place the frozen squares in a 400-degree F oven for about 20 minutes.
The spinach squares are delicious when served warm or at room temperature, so they’re great for setting out at a party. You don’t have to worry about keeping them warm! They’re also not messy or hard to eat, so your guests will thank you! They can grab a Cheesy Spinach Square in one hand and hold a glass of wine in the other! Cheers!
COOK’S TIPS:
- Serving a larger crowd? Double the recipe and bake the spinach squares in a 9 x 13-inch dish.
- Be sure that the spinach is squeezed very dry before adding it to the rest of the ingredients. To do so, I like to place the cooked spinach in a dish towel and wring it out over the sink. You’ll be amazed by how much water comes out!
- Grate the cheese by hand, rather than purchasing a package of pre-shredded cheese. This extra step is worth the effort, since the hand-grated cheese melts better (and tastes better)!
- If freezing the squares, be sure to allow them to cool completely before wrapping.
- Want to use fresh spinach instead of frozen chopped spinach? I have never prepared the recipe with fresh spinach myself, but a reader has tested it and commented below. See her note if you’d like to give it a try!
You might also enjoy these recipes with chopped spinach:
- 5-Ingredient Creamy Spinach Dip
- Easy Creamed Spinach Casserole
- Chicken Crescent Ring with Spinach and Artichoke
- Dump-and-Bake Chicken Florentine Pasta
Aunt Bee's Cheesy Spinach Squares
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 ½ cups grated cheddar cheese
- 2 eggs, lightly beaten
- 4 tablespoons butter, melted
- 1 (9 ounce) package frozen chopped spinach, cooked and squeezed dry
Instructions
- Mix all ingredients together. Place mixture in a greased 9-inch square pan.
- Bake in a 350 degree oven for 30-35 minutes.
- Loosen edges from sides of pan as soon as they are removed from the oven. Cool slightly before cutting into squares. Serve warm, or freeze to use later.
- If using frozen squares, reheat at 400 degrees for about 20 minutes (or until heated through).
Notes
- Serving a larger crowd? Double the recipe and bake the spinach squares in a 9 x 13-inch dish.
- Be sure that the spinach is squeezed very dry before adding it to the rest of the ingredients. To do so, I like to place the cooked spinach in a dish towel and wring it out over the sink. You'll be amazed by how much water comes out!
- Grate the cheese by hand, rather than purchasing a package of pre-shredded cheese. This extra step is worth the effort, since the hand-grated cheese melts better (and tastes better)!
- If freezing the squares, be sure to allow them to cool completely before wrapping.
- Want to use fresh spinach instead of frozen chopped spinach? I have never prepared the recipe with fresh spinach myself, but a reader has tested it and commented below. See her note if you'd like to give it a try!
Nutrition
This post was originally published in November, 2014. It was updated in November, 2018.
Gosh, these little squares of spinach and cheese look just delightful! What’s more, we know very well that if something comes from Aunt Bee there is no other way! Thanks for sharing these, now if I could just bite into one!
Hah! Thanks so much for stopping by, Dan. You’re right — Aunt Bee knows her stuff!
These look fabulous and so simple to make!
Thanks, Sarah! They definitely are!!! 🙂
This looks so easy to make and so yummy too! Visiting from Link-a-palooza!
Thanks so much, Andrea!
Oh it looks sooooooooo inviting!!
I love spinach and cheese, and I’m drooling now 🙂
Thanks, Winnie! 🙂 I love that flavor combo, too!
Hi what dat percent milk did you use? Have you tried different ones and how were the results? Thanks!
Hey, Jen! I used a low-fat milk (1 or 2%) since that’s what I typically have on hand. You could probably use skim or whole with good results, too. I have not tried a non-dairy milk such as almond or soy milk, so I can’t speak for those. Enjoy! 🙂
Just wondering about pan size. No matter what recipe amount that is chosen, 1x,2x, or 3x the pan size is 9” square. Would you choose the 3x’s for a 9×13 pan?
Hi, Pam! Yes, I think that tool only works to increase the ingredient quantities. I would double the recipe for a 13 x 9-inch pan. Hope you enjoy!
I have a lot of fresh spinach to use instead of frozen. Have you tried using fresh spinach? do I need to cook it first, or just use it raw in the recipe? Thanks
Hi, Kelly! No, I have never tried it with fresh spinach. I’m sure that it would work fine, but you just need a lot of fresh spinach to equal the amount that you would get in a frozen box. You’ll want to cook the spinach first, and wring it out to make sure that you remove most of the liquid. Let me know if you give it a try! 🙂
Hi Blair! I only ever use fresh spinach when making these squares and I just toss it right into the mix – no pre-cooking required! I usually use almost an entire plastic carton of the organic baby spinach and I find that works just perfectly.
Oh, good to know, Melissa! Thanks for sharing that tip! 🙂
Thank you, Melissa for the tip on the substitution of fresh spinach!!
May I ask how much is an entire carton? Maybe ounces?
What size squares do you cut when using a nine inch square baking dish? (For calorie purposes. These look so good I think I’d be tempted to cut FOUR squares and just go crazy!)
Hi, Jacky! The nutrition information is automatically calculated based on 16 squares (so a 4 x 4 grid). If you adjust the sizes of the squares, the nutrition info will change accordingly. Hope that helps, and enjoy!
Have you ever made this with fresh spinach? I have a lot to use, but not sure if I should cook it first or use it raw in the recipe.
How are these at room temperature? I need to make this and ay in advance for an appetizers and dessert party I won’t be able to rehear for the party. Will they be edible at room temp?
Hi, Patsy! They are great at room temperature!
Theses spinach squares are the best. I have been making them for 25 years. Everyone loves them, including me. Warm, cold or room temperature. They are delicious. I bring them to all the parties. Put them on a dish & reheat in the microwave before you put them out for your guests.
Thank you, Linda! I’m so happy to hear that! 🙂
Hi. Do you have to refrigerate them? I accidentally left mine out overnight after baking them last night…
Hi, Caryn! I think they should be fine if left out on the counter overnight! I’d just stick them in the refrigerator today until you’re ready to enjoy them. 🙂
Is there a way to make these with green Chile’s to have them be Mexican flavored?
Hey, Mary! I’m glad that you asked! 🙂 I actually have another similar recipe that uses green chiles here: https://www.theseasonedmom.com/aunt-bees-chile-cheese-squares/
Always best to go adjust to your own taste. The second t8me I made them, I included a much stronger mix of cheese (with Asiago). Delicious! Plus I used broccoli stems and cauliflower leaves, chopped up in the food processor and then drained through a sieve to get rid of the excess water. Just as yummy as the spinach, and that’s saying something! Loved the recipe and the flexibility of it. Thanks!
Great tips! I bet that cheese was great! Thank you. 🙂
Made a tray of these! Smelled so yummy I simply couldn’t resist and ate most of the tray to myself! I froze what was left over and they ended up being an amazing treat for hot days like today. Thanks Blair!
I’m so glad to hear that, Sara! I could eat a try myself, too! 🙂
I have this recipe but using 4 cups cheese and twice the amount of spinach (and 3 instead of 2 eggs). I think that is a better ratio to the cup of flour.
I made these yesterday and I want to reheat them today
Can I do this in Microwave
Hi, Fran! Yes — I think that should work fine. If you have a lot of them to reheat, I would recommend using the oven. If you’re just trying to warm up one or two, then the microwave is the way to go. Enjoy!
Made Xmas morning. Very disappointed. All you could taste was the Flour. Would definitely recommend using no more than 1/2 cup. I would use some Colby Jack or something to spice it up with as well,…. next time.
This is the exact recipe my Grandmother used when I was growing up, I could not find it in my cards and tried this one because I had to bring them, they tasted so similar I hunted my recipe card down for days and viola! The same measurements! Classic.
That’s awesome, Victoria! I’m so glad that you could have a little taste of your grandmother again. 🙂
I’m excited to try these as my favorite vegetable is spinach. I couldn’t help myself and added some granulated garlic, onion and dried thyme. I also warmed and added four ounces of cream cheese and replaced half the milk with heavy cream. I wish I could post a picture as I used souffle cups to cook these in. I’m expecting raves….. Thank you for this wonderful recipe…..
Sounds perfect, Francis! So glad that you’ll get to enjoy them!
Can I substitute a gluten free flour such as coconut or other in this recipe
Hi, Marie! I’m not sure, since I’ve never baked with gluten-free ingredients or alternate flours like that. I would think the recipe will work fine if you use a 1:1 gluten-free substitute.
I love this recipe!!! I use heavy cream, 3 eggs, dash of nutmeg, Monterey Jack cheese and bake these in mini muffin tins until they “test done”. I cater lots of gatherings and to have everything “bite sized” & “pre-portioned” is a huge time saver for me.
Also, if I omit the cheese and use coconut cream instead of milk, I am making an easy version of Palusami which is an amazing Polynesian dish (can add curry powder and it’s fantastic)!!!
If a
Your version sounds delicious, Bunny. Thank you for your kind note!