Hi everyone, Jess here.
I believe this is a CSA365 first – Tonight’s recipe was inspired by my malfunctioning fridge.
I love this fridge, so much so that I bought it along with the house. Unfortunately, it has recently started freezing anything that I put into the crisper drawers. This has caused a mass exodus of veggies from the fridge, including tonight’s spinach. When you have spinach that has partially frozen and then been unfrozen, it kind of loses that appealing “throw me in a salad” sort of texture. What to do? My mother makes spinach squares with frozen spinach, and I remember there are only a few ingredients in hers. I decided to give them a go.
I used my Vitamix to mill up a cup of brown rice into flour. Having some cheddar, Monterey Jack and mozzarella on hand worked out great!
Before combining the onion with the other ingredients, I cooked it in just a pat of butter until translucent.
Here is the mixtureof all ingredients in a greased pan before I put it in the oven.
Here is the “after” photo, golden brown and ready to enjoy.
A little mountain of delicious treats!
These can be made gluten-free, just check your ingredients to ensure you are using gluten-free items. You can also spice these up chili style with some chili powder and cumin, or curry style with curry powder. You can even add veggies such as mushrooms. However you choose to enjoy them, I hope you do!
Ingredients:
- 1 1/3 cup brown rice flour (or other flour as you see fit)
- 8 ounces of spinach, chopped
- 3 eggs
- 1 medium onion, chopped
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded cheese (tonight I used mozzarella and a Mexican blend of Colby Jack and Cheddar)
- 1 cup milk
- 1/2 cup butter, melted
Directions:
- Preheat the oven to 375.
- Sweat your onion with a pat of butter in a small non-stick frypan until translucent. (You can toss in your chopped spinach here too if you desire, mushrooms would be great as well.)
- Combine all ingredients, stirring well.
- Spread your mixture out into a greased, (sprayed or buttered) baking pan. (Mine was an 8X11 but a 9X13 would work too.)
- Bake at 375 until golden and set. Cool and cut into squares before serving.
These were a hit around here. No regrets.
Thanks for tuning in! In the meantime remember the Springdell Farmstand is open tomorrow from 9-2. With the big game coming, it’s a great time to stock up on fresh and delicious meats! Perhaps I’ll bump into you there!