Reviewed: May 2, 2012

These were delicious and oh so easy! I used fresh spinach, added some garlic salt, pepper, and a dash of nutmeg. They were awesome, thanks!

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Reviewer:

Suzy

Cooking Level: Expert

Reviewed: Feb. 23, 2012

My pickiest veggie eater loved this! I wanted more spinach than everything else, so I cut the recipe to 2/3, but used the full amount of spinach. Baked in an 8x8 dish for a little less than 30 minutes and it came out perfect. My kids (3.5 and 1.5) loved it, so it's definitely a keeper.

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Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

Delicious! To make healthier, I used whole wheat flour and cut back the cheddar cheese to 2 cups. I then sprinkled the top with feta and parmessan. Prior to combining, I sauteed the onions, garlic and mushrooms. I also used a 16oz bag of frozen cut leaf spinach. will definitely make again!

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Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: Oct. 27, 2011

A delicious and easy dinner, lunch or breakfast dish. Lots of flavor. Highly recommend this dish. I like how the butter in the pan makes the edges nice and crispy. I'm eating leftovers for lunch right now. I made minor changes. I sauteed the onion, garlic, and mushrooms before adding them to the mix. For those who care about the glycemic index, I also replaced two tablespoons of the floor with Hi-Maize resistant starch.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 23, 2011

I felt this was more like spinach flavored cheese rather than an actual spinach dish, even though I doubled the spinach. I brought it to a pot luck and everyone liked it though, so I am giving it 4 stars.

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Reviewer:

Anne In NC

Reviewed: Aug. 1, 2011

This was great and easy! I made as directed except I used half the amount of cheese and had to cook it about 10 minutes longer than suggested. Bars did not get crispy but they were delicious. Leftovers were very yummy the next morning for breakfast.

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Reviewer:

Arcadia

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: May 29, 2011

My mother in law and I liked this. No one else did. But it really was delicious. I used fresh spinach and an entire container of fresh mushrooms. I did have to cook it for 40 minutes rather than 30. It was too wet after 30.

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Reviewer:

SAMANTHAK

Reviewed: Apr. 12, 2011

I loved this! I only had 3 cups of cheese which was just enough and I used non stick cooking spray instead of butter. This is nice because it's not too eggy, I really wasn't in the mood for a quiche or a fritatta so this was perfect. I am definetly going to add more mushrooms next time but other than that no changes need to be made. Wonderful recipe! I'll be making it again!

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