Kittencals Spinach Appetizer Squares Recipes

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SPINACH SQUARES

Even people who don't care for spinach can't pass up these satisfying appetizer squares. They're a hit as a deliciously different vegetable side dish as well. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 40m

Yield 4 dozen.

Number Of Ingredients 15



Spinach Squares image

Steps:

  • Brush the bottom and sides of a 13x9-in. baking dish with 1 tablespoon butter; set aside. In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion. Spread in prepared pan. , Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired.

Nutrition Facts : Calories 175 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 344mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

2 tablespoons butter, melted, divided
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 large eggs
1 cup whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 cup chopped onion
Sliced pimientos, optional

SPINACH SQUARES

Make and share this Spinach Squares recipe from Food.com.

Provided by Joy Boss

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7



Spinach Squares image

Steps:

  • Combine eggs, milk, flour, and baking powder.
  • Beat well.
  • Add spinach and cheese; mix well.
  • Pour melted butter into a 13 x 9" pan.
  • Pour spinach mixture over butter and combine. Bake at 350 degrees for 35 minutes.
  • Cool 10 minutes before cutting into squares.

Nutrition Facts : Calories 370.2, Fat 24.2, SaturatedFat 14.3, Cholesterol 154.8, Sodium 586.8, Carbohydrate 20.4, Fiber 2.1, Sugar 0.7, Protein 18.4

1/4 cup butter, melted
1 cup milk
1 teaspoon baking soda
1 (10 ounce) package frozen spinach, thawed, drained and chopped
8 ounces monterey jack cheese, cubed
3 eggs
1 cup flour

KITTENCAL'S SPAGHETTI PIE

You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19



Kittencal's Spaghetti Pie image

Steps:

  • Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
  • For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
  • Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
  • Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
  • Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
  • Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
  • Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
  • TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
  • In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
  • Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
  • Top with 1 cup or more of mozzarella cheese.
  • Cover with foil and bake at 350°F for 30 minutes.
  • Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1

8 ounces uncooked thin spaghetti
1/4 cup melted butter
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup grated parmesan cheese, divided
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional or to taste)
2 cups cream-style cottage cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 lb ground beef (or use bulk Italian sausage meat or half each)
1 small onion, chopped
1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 -2 tablespoon fresh minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 ounce) can tomato sauce (another 1/2 cup sauce won't hurt)
1 (10 ounce) can sliced mushrooms, drained
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)

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