10 oz. packages of Birds Eye Frozen Chopped Spinach, thawed
tablespoons soft butter
teaspoon baking powder
lb. shredded Cheddar Cheese
cups milk - DO NOT USE SKIM MILK
cup finely chopped onions
THE BIG SECRET IS TO SQUEEZE THE SPINACH UNTIL ALL LIQUID IS REMOVED. Thaw frozen spinach completely and drain well. Take small amounts of spinach in your hands and squeeze out all liquid. In large bowl, beat eggs with a whisk, then add butter that is very soft. (If you use microwave to soften butter, let it cool before mixing with eggs). Add flour and baking powder and whisk to mix. Then add milk in small amounts blending with the egg, butter, flour, baking powder mixture until smooth. Stir in well squeezed spinach and blend in with whisk or large spoon, then stir in chopped onions until blended in, then add shredded cheese. Spoon mixture into a 9x13 greased baking pan. Preheat oven before baking - 350 degrees if using stainless steel pan - bake for 35-38 minutes. 325 degrees if using glass pan - bake for 30-38 minutes. (Check often.) Top of squares should be lightly browned. If using glass pan, you need to check pan more frequently. After baking, remove from oven and let cool about 20 minutes before cutting in either large squares (main course) or small squares (appetizer).