Clay Street Deli and Annie's Pantry

Appetizers · Page 11

Spinach Squares (author's favorite)

Yield: about 7 dozen

Ingredients

  • 3 Tbs butter or margarine
  • 1 small onion, chopped
  • 4 eggs
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/8 tsp dry basil
  • 2 (10 oz.) pkgs frozen chopped spinach
  • 1/4 lb mushrooms, sliced
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp pepper
  • 1/8 tsp oregano leaves

Instructions

Place spinach in a wire strainer. Rinse under hot water to thaw; press out all water. Set aside. Melt butter in a frying pan over medium heat. Add onion and mushrooms and cook, stirring until onion is limp. In a bowl, beat eggs with a fork; then stir in bread crumbs, mushroom soup, 2 tablespoons cheese, pepper, basil, oregano, drained spinach and onion mixture until blended. Turn into a well greased 9 inch square baking pan; sprinkle with remaining cheese. Bake uncovered at 325 degrees for 35 minutes or until set when lightly touched. Cool slightly, then cover and refrigerate. Cut into 1 inch squares and serve cold or reheat in a 325 degree oven for 10 to 12 minutes. Yield: about 7 dozen.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 11.