Spinach and cheese together make me feel warm and fuzzy inside. A feeling of contentment washes over me when I indulge in lots of cheese, knowing that I am also getting all the nutritional value of spinach. It cancels out the cheese, right?
Anyway, I made these bites for church last Sunday and they were the perfect combination of buttery, cheesy green goodness. Oh, and they’re good hot or cold.
Spinach and cheese bites (adapted from allrecipes.com)
- 130g fresh spinach (double if frozen)
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 onion, chopped finely
- 100g grated cheddar
- Preheat oven to 375 F or 190 C and grease an 8″ inch square oven dish.
- Wash and chop the spinach, place in a saucepan and cover with water. Bring to a boil, reduce heat and simmer for about two minutes or until spinach is limp.
- When the spinach is cooked, strain all of the water. If the spinach is still very wet, you may need to pat it dry with some kitchen paper.
- In a bowl, mix the flour, salt and baking powder.
- Stir in the egg, milk and melted butter (make sure the butter has cooled and will not make the eggs cook).
- Mix in the spinach, onion and cheese.
- Place the mixture in the greased dish and bake in the oven for 15-20 minutes or until the cheese is golden and a toothpick inserted in the centre comes out clean (be aware that cheese may stick to the toothpick even when the dish is cooked).
- Add 1/2 tsp chilli flakes to the bites for a spicy treat.
- Why not add a few deseeded chopped tomatoes?!