Spinach Squares (Er… Triangles)

Y’all I had a crazy week! I’m done with school, got some REALLY exciting news about a WJWE project I’ve been working on (updates soon I hope!!) and recovered from an awesome road trip to West Texas. Maybe it is just my sheltered upbringing on the east coast, but I seriously did not know there were parts of the country where you could drive for HOURS without seeing anything. Not a person, gas station, heck not even a trailer park! But it was pretty magical to get away. Here are a few photos!

Me and the Prada sculpture in Marfa, TX- a fake Prada store in the middle of the desert! I got a head start on making my Hanukkah list.

Just frolicking around some barbed wi

Me and my road trip comrade enjoying a tasty meal and Cochineal in Marfa. (Mmm duck confit.)

On the lookout for aliens in Marfa (luckily we didn’t spot any!)

The best nachos ever at Planet Marfa. Eeeeeverrr.

Bubbie’s Pickles spotted in Marfa! Must be all those Brooklyn transplants influence.

Tee pee hotel in Marfa!

I was only gone for three days, but when I got back to Austin I freaked out a bit- there were so many people everywhere! I was not used to this. So I hid in my apartment like a xenophobe and whipped up some of Bubbe’s famous spinach squares. Only I didn’t have a 7 x 11 inch pan so I made them in an 8 inch cake pan (or two) and spinach triangles were born! These also happen to be perfect for the upcoming holiday of Shavuot as it is customary to eat dairy on this holiday. Basically, the Jews received the Torah on this day so they were commanded not to mix milk and meat. Since it was Shabbat, and they could not slaughter animals on Shabbat, dairy it was! Here is all you need for my spinach triangles:

First up, preheat your oven and melt the butter. Pour melted butter into your cake pans and spread with a towel to cover the pans. Then, beat eggs in a bowl.

Easy enough. Then add flour, milk, salt, and baking powder.

Dice your onion. Defrost the spinach and squeeze out ALL water with paper towels. I just left my spinach in the refrigerator overnight and it was all defrosted!

Now add spinach, onion and grated cheese to the mixture. I used my Bubbe’s grater!

Bubbe uses white cheddar, but I accidentally bought yellow. Use what Jew like. Potato, potahto. Mix that sucker up and pour into the two buttered 8-inch cake pans evenly.

Bake for 35 minutes, or until golden brown.

Not the prettiest recipe in the world, but man are these tasty.

And the best part of making spinach triangles vs. squares? You can layer two and make spinach Jewish stars! Hehe.

Stay tuned for a second post this week about a cool event I got to go to! (Here is a hint.)

Spinach Squares (Er... Triangles)

Amy Kritzer

My Bubbe's famous spinach squares!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Side

Cuisine Jewish

Servings 12

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 3 eggs
• 1 cup flour
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup chopped onion
• 10 ounces sharp cheddar cheese
• 2 packages frozen chopped spinach thawed and drained 10 ounces (Get all water out with paper towels)

Instructions

 

• Preheat oven to 350 degrees F.
• Melt the butter and pour melted butter into your cake pans and spread with a towel to cover the pan on all sides.
• Then, beat eggs in a bowl.
• Now add flour, milk, salt, and baking powder.
• Dice your onion.
• Defrost the spinach and squeeze out ALL water with paper towels. I just left my spinach in the refrigerator overnight and it was all defrosted!
• Now add spinach, onion and grated cheese to the mixture. I used my Bubbe’s grater! Bubbe uses white cheddar, but I accidentally bought yellow. Use what Jew like. Potato, potahto.
• Mix that sucker up and pour into the two buttered 8-inch cake pans evenly.
• Bake for 35 minutes, or until golden brown.
• Cool and cut into 6 triangles per pan.
• Serve warm or at room temperature.

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