Opening day, c. 1755 Tate house, Portland Maine, June 18, 2011~
Teatime Spinach Squares~
2 small onions, chopped
3 T. unsalted butter
4 beaten eggs
1 1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Several cups of shredded sharp cheddar cheese
2 10 oz. packages of frozen chopped spinach, drained and with all moisture squeezed out
Preheat oven to 350. Saute onions in a bit of olive oil until translucent. Place butter in a large rectangular glass baking dish. Place pan in oven to melt butter, and then evenly coat pan with it. Set aside any excess. In a large bowl, combine beaten eggs and milk. Combine flour, baking powder, and salt in a separate bowl. Sift this mixture into the eggs/milk. Beat thoroughly. Add grated cheese, onions, and spinach. Add the reserved melted butter and mix well.
Spread mixture into the large buttered baking pan. (9x13, 11x15). I used a 9x13 pan, but did not use quite all of the mixture.
Bake 30 min. or so, until firm to the touch and just lightly browned at edges. Cool in pan.
Cut into squares when cool. I wrap mine well and freeze in packets of about 12 little squares each, ready to warm and take to a tea.
Serve warm or room temp.*To warm, I thaw, wrap a number in a foil packet, and just warm in the oven at about 300, while we get ready. I then put wrap the pack in a towel and take in the basket to a tea~