Spinach Squares

Spinach Squares

 

These light and fluffy squares make an excellent vegetarian addition to your brunch table, especially served alongside fresh heirloom tomatoes. With only a handful of ingredients, you can whip up a pan of spinach squares in no time flat! The recipe is highly adaptable, too. If you are dairy-free, it’s already written for you, but if you enjoy dairy products, feel free to use those in place of the dairy-free subs listed. Try using different types of cheese each time you make it to change the dish up a bit. A side of bacon is a nice addition, too!

Spinach Squares

5.0 from 1 reviews
Spinach Squares
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(You can also see exactly how I make this recipe in my How-To Video below!)
Ingredients
  • 10 ounces of dry frozen spinach *
  • 2 eggs
  • 2 Tablespoons Earth Balance Soy-free Buttery Spread (or use butter if not dairy free)
  • ¼ cup sorghum flour
  • ¼ cup tapioca flour (or corn starch if you don't have tapioca and can have corn products)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup plant milk (rice milk or coconut milk work well; I love to use coconut milk creamer - no coconut flavors at all - promise!)
  • 1 cup vegan "cheese" shreds (I use mozzarella vegan "cheese"; if you can have dairy, use whatever cheese you prefer)
Instructions
  1. Preheat your oven to 375 degrees. Lightly grease an 8x8-inch square baking dish.
  2. In a medium saucepan, thaw the spinach over medium heat; stir constantly so it doesn't stick to the pan. (If you use a microwave, you could thaw it in there; I don't use a microwave to cook, so it's all stovetop & oven for me!)
  3. Allow the spinach to cool slightly (or you will have scrambled eggs!), then add the eggs & Earth Balance and stir. Add flours, baking powder, salt & pepper. Stir to combine, then gradually add the milk, stirring until smooth. Add the cheese last, stirring gently to combine.
  4. Spoon mixture into prepared pan and bake for approximately 30 minutes. The edges will brown slightly and the center will puff a bit.
  5. Remove the dish from the oven and allow to cool for a few minutes before cutting into squares to serve.
Notes
* NOT the small boxes that must be drained after thawing; I use the frozen organic spinach that is flash frozen, so no excess water!

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Barb

    These look fantastic! I love spinach and am always on the lookout for new recipes. I keep fresh spinach in the fridge all the time for green smoothies and salads. Do you think I could use fresh rather than frozen? I can’t wait to try it out.

  • http://Tinalarson62@hotmail.com Tina

    Can I use flax eggs as a sub for the eggs?

    • http://www.glutenfreegigi.com Gluten Free Gigi

      Hi, Tina.

      You may use flax eggs for the eggs here, but truthfully, I’d omit egg altogether and just have a less “puffed” and less “set” spinach dish. I feel the ground flax meal (you should be grinding it if you’re consuming it) will lend a grittiness to the dish.

      xo