Reviewed: Nov. 29, 2009

This was one of the best spinach dishes I've ever tried! In fact, I'm going to the store to get the stuff to make more. The only thing I "changed" was using seasoned salt instead of regular salt & I added more pepper than called for, but that's just a personal taste. I highly recommend these!

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KANSASINMAINE

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Reviewed: Aug. 20, 2009

My mom and I took them to a tailgate party and they were a big hit! Came out perfectly, stayed HOT in the car ride over and were gone fast! We will definitely be making them again.

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Casey

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 27, 2009

Well, personally this one is a five star. But my kids didn't like it. I think it would be better if the onions were caramelized first, but doing it this way made it fast and simple. I will do it again...just when the kids are gone. It's a quick one to do when you don't have a lot on hand and forgot to thaw meat.

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GingerBlue

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Reviewed: Apr. 15, 2009

The key to making this dish firm and done in 30 minutes is to make sure you drain the spinach very well. I defrosted my 16 oz. bag of spinach for 4 minutes in the microwave and then put it in a colonder and pressed with the back of a big spoon until most of the water was out. I also cut the cheese to 2 cups and added 1 cup feta. Delicious! My family all loved it.

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Jill

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Reviewed: Feb. 12, 2009

I've never rated a recipe so poorly. I followed it exactly as-is, and it turned out awfully. It tastes unpleasant, the consistency seems off to me. It's not at all a "bar," you basically need to eat it with a spoon. I doubt it's undercooked, because I cooked it for an additional 20 minutes beyond what the recipe stated. It never burned, but it never got any denser, either.

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Erin

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 6, 2009

Pretty good recipe. Tastes a lot like spanakopitas that I really like. A bit too salty (I used frozen, unsalted spinach, but it could have been the sharp cheese), but that's an easy fix. Most of the kids didn't like it, but that's kids for you. Thanks for a good recipe.

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Brandy Brow

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Reviewed: Dec. 18, 2008

These spinach bars were absolutely EXCELLENT! My dad and I are both fond of veggies and cheese seems to go well with many different ones. I made this batch and by the end of the next day they were completely gone! This is without a doubt one of the best spinach recipes I have heard of! :)

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Simple~Girl

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

I served this with chicken the other night and everyone really enjoyed it. I did omit the onions and mushrooms due to some picky eaters in the house and only used about a cup and a half of sharp cheddar and it still came out tasty. This will surely be showing up at the dinner table again!

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floridagirl

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Sep. 25, 2008

I won't make this again. It's not like it was terrible, but the health benefit isn't great and neither is the taste. (I need one or the other.) The directions weren't specific, but it was easy to figure out what you were supposed to do. I think there are other spinach recipes out there similar to this one that're better.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Sep. 9, 2008

This was really good. I used one small onion, 1/4t of garlic powder for the garlic, 2c of 2% sharp cheddar and 2c of Cabot 75% reduced fat cheddar. I omitted the mushrooms as I didn't have them. I mixed up everything but the baking powder the night before, however, I forgot to add in the powder the next morning. They still were great. We'll definitely make this again. My 3-year-old gobbled them up. My 9-year-old didn't but I think that was just because he thought I was trying to trick him into eating spinach. Uh, yeah!!!

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: May 30, 2008

I used a 10 oz bag of fresh spinach instead of frozen. I had to bake mine longer then 30 min. I thought the texture was mushy/pastey and that the taste is bland as written. It needs more spices. I added a small amount of parmesan cheese to it and reduced the chedder by a cup. As it cooled in the pan, it flattened. I also think it would benefit the recipe/dish if it were to be baked in a smaller pan. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 28, 2008

This recipe doesnt say what to do with the onion.......I diced it and sauteed that with the garlic in a little evoo first. I did not use the butter in the pan....no need. I sprayed with olive oil spray. Used chedder and mozzerella cheeses(way less than 4c.).....and added a pinch of nutmeg to the mix. They baked up nicely and tasted even better. Great way to eat spinach. Kids loved it.

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 25, 2008

Yummy! I used canned mushrooms and to cut down on fat, I used a little baking spray instead of the butter in the pan and cut the cheese in half to two cups. Still VERY tasty!

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jatty

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Reviewed: Mar. 3, 2008

This recipe was great. I actually altered it a bit to make it even more healthy. I used whole wheat flour and 1 tsp wheat gluten instead of all purpose flour. I also decreased the cheese by 1 cup. I did add a bit more salt for flavor.

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recipes

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Reviewed: Dec. 23, 2007

The bars that made me famous!! Well almost. Everyone loves these bars. I take these to any gathering and come home with an empty tray. Sometimes I make a double batch and leave some at home. They are great from breakfast. I make mine in a slightly smaller pan so they are a bit thicker and cook them a bit longer too.

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karen

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Reviewed: Nov. 18, 2007

I used this recipe but added about a cup of feta cheese and garlic pepper and used a 16 ounce bag of frozen (thawed) spinach. They were amazing!

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binkyc31

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Reviewed: Apr. 4, 2007

This was very good. I'll make it again with less butter. I added just a pinch of nutmeg.

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Elizabeth

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Reviewed: Apr. 2, 2007

I loved these...but changed them a bit to suit what I had in my fridge...I used fresh spinach instead of frozen, feta cheese instead of cheddar and added loads of chopped jumbo shrimp....it was EXCELLENT, and I had rave reviews from my guests!!!!

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manda b

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Reviewed: Feb. 23, 2007

This is a really good, easy recipe that has a lot less calories than some of the other recipes on this site. I followed the recipe exactly, except that I omitted the salt and only mixed two cups of cheddar cheese with the spinach, then put the other two cups on the top. The casserole has a nice, unique flavor, and you can barely taste the spinach (which is a good thing, in my opinion, since I don't really like spinach). A few more seasonings may make it tastier, but it worked for me as written. Thanks for the recipe!

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whittaker18

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Reviewed: Feb. 20, 2007

This is very good, but I was disappointed how little spinach there is in it. It ends up being just about a cup of spinach to 4 cups of cheese: and serves 12? That works out to mighty little spinach per serving! It's very tasty, but not quite healthy enough to make it into our regular weekly menus, sorry. I will try it again with doubling the spinach next time.

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