We loved the simple method for making these cheesy hors d’oeuvres, but the flavor left us cold. Could we deepen the taste without complicating the process?
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 using strong, nutty Gruyère instead of cheddar, 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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