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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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From the 1980 edition of The Philadelphia Orchestra Cookbook. Ingredients:
4 tablespoons butter, melted |
1 teaspoon salt |
pepper, to taste |
1 teaspoon baking powder |
1 cup flour |
3 eggs |
1 cup milk |
1 small onion, minced |
16 ounces cheddar cheese, grated |
2 (10 ounce) packages frozen spinach, chopped, thawed and drained |
1 tablespoon pine nuts (optional) |
Directions:
1. Preheat oven to 180C/350°F.
2. Pour melted butter into 9 X 13 baking dish and swirl around to cover sides.
3. In medium bowl combine salt, pepper, baking powder and flour and set aside.
4. In large bowl, beat eggs with milk. Add flour mixture and combine thoroughly.
5. Add onion, cheese and spinach, mixing after each addition.
6. Pour mixture into baking dish and sprinkle with pine nuts, if using.
7. Bake for 35 minutes. Remove and let cool 45 minutes to set before cutting into bite-sized pieces.
8. These may be frozen for future use. To freeze, place squares on cookie sheet. When frozen, transfer to a plastic bag. To reheat, bake at 165C/325F for 12 minutes.
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