Reviewed: Nov. 20, 2009

I made this for Christmas last year and it was delicious. I will definitely make it again!

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donnadellocibo

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Reviewed: Nov. 12, 2009

A good side dish that was really easy to whip up. I sauted the spinach with some onions instead of boiling them.

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mommypie

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Reviewed: Nov. 9, 2009

This turned out really well. I did saute the onions in 1 tbsp butter and then only added another 1/4 cup to the batter. An easy, versatile recipe that I will definitely make again.

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Andi

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Reviewed: Nov. 8, 2009

Tasty and simple. I will leave the baby spinach whole next time to make them more green.

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CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Nov. 5, 2009

Wonderful! I HAVE to keep these in my frig at home and at work. I'm totally addicted!

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ANNE49R

Cooking Level: Expert

Home Town: Brownsville, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 3, 2009

These weren't terrible, but I thought they were too doughy and greasy. I followed the recipe exactly, but I think I would try making them again with double the spinach and half of the butter.

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RAB

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Reviewed: Oct. 31, 2009

Kind of fattening ... but yummy way to get my kids to eat spinach. I served it with squash soup which I loved and family hated.

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Amy

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 29, 2009

Love these! My two year old gobbled them up. Good high protein snack. Next time I'll use a blended cheese, this was too much mozarella for me. Probably add bacon too like another reviewer suggested. This would make a good breakfast "bar" with sausage too.

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Kaitlyn

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Reviewed: Oct. 28, 2009

This is a very simple recipe that always comes out great. To serve as appetizers, I either slice into bite-size pieces or use a mini-muffin tray to make individual 'cupcakes.' I've also substituted chopped broccoli for the spinach. Mmmm, mmmm, good!

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Jamie Doris

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Reviewed: Oct. 28, 2009

Mmm....these are delicious and very easy to make, but they're soo greasy! Will probably use half the amount of butter next time I make them. Also, I found the flavor could use a kick, would recommend adding 1/4-1/2 cup shredded cheddar along with the mozzarella.

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Yaelita

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 28, 2009

Yummy! Mine didn't set up very well right out of the oven but was nice and firm when reheated the next day. I used fresh spinach. DELICIOUS!

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CATBIRD45

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Good served warm or cold.

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KarenP

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Reviewed: Oct. 18, 2009

I thought the spinach bars were OK. Neither the flavor of the onion nor the cheese came through. I might try again using double the amounts of these ingredients. My bars were a bit flat; I think I'll try 3 eggs in the future. Has anyone tried adding marinated artichokes for extra flavor?

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wilow

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

loved it! sauteed the onions, added some garlic, and threw in a bit of monteray jack & swiss w/ parmesan on top. was huge hit at the party. **AS A VARIATION, USE CHARD OR KALE ALONE OR WITH THE SPINACH**

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mary

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Reviewed: Oct. 10, 2009

These were so easy and yummy I have to say I'm impressed. I used frozen spinach, thawed and drained. I also used a blend of grated cheeses since that's what I had and a bit of crumbled feta cheese. Cooked for 35 minutes and oh boy! These were a hit. Thanks so much for the recipe, I'll be making it often.

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Chester

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

As per other reviewers I added feta and it was to die for!

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sarahsarah564

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Reviewed: Oct. 8, 2009

This recipe is great! Since I'm vegetarian, I actually adapted this to a main dish for myself - I used 4 eggs instead of 2, cut the butter down to between 1/4 and 1/3 cup, and substituted feta for mozz. It was delicious! I will try this again per the recipe next time.

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pamela661

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Reviewed: Oct. 8, 2009

Vest good recipe and definitely a keeper. I did make a few changes. I left out the butter completely. I used fresh spinach, and wilted them down with onions, garlic, and olive oil. For the flour, I used whole wheat, instead of all purpose. Other than that, I followed the directions exactly and it turned out very good.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 6, 2009

Really delicious! The whole batch went in two days, with only me and my bf eating them. For some reason I had to cook mine for a longer time t slightly higher heat to get a golden brown look. And while they were nice and wet, I found the batch a little eggy. For the future, I'll use only half the recommended amt of egg. Overall, absolutely delicious!

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Lisa

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Reviewed: Oct. 6, 2009

What a great recipe! I made the brownies in my muffin pan and ended up with great little appetizers for a baby shower that I attended. (I wish I took pictures to share!) I used frozen chopped spinach (thawed) for this recipe. I didn't see the need to cook it before adding it to the batter to cook again. It turned out delicious! I like this recipe because it contains many of the ingredients of a crustless quiche but isn't as heavy because it calls for a substantial amount of spinach with lighther ratios of egg and cheese. It was a great, tasty little snack! Thanks for the recipe!

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