Bacon-Cheddar Spinach Squares

From Cook's Country | October/November 2012

Why this recipe works:

Spinach squares are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method, but many versions are greasy and pale, with lackluster flavor. Swapping butter for vegetable oil spray and reducing the cheese slightly cut the grease. We boosted flavor by exchanging relatively… read more

Spinach squares are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method, but many versions are greasy and pale, with lackluster flavor. Swapping butter for vegetable oil spray and reducing the cheese slightly cut the grease. We boosted flavor by exchanging relatively bland milk for more savory chicken broth and topping the squares with a layer of grated Parmesan (which also helps with browning). Upping the oven temperature and cooking on the upper-middle rack finished the job, creating a deeply browned top.

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Makes 32 squares

You can thaw the spinach in the microwave or overnight in the refrigerator. To squeeze the spinach dry, place it in a clean dish towel, gather the edges, and wring it out. Cooled Spinach Squares can be refrigerated for up to 24 hours and reheated, covered in foil, in a 375-degree oven.

Ingredients

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