Reviewed: Nov. 1, 2009

i have been making this recipe for years and it is always a hit. i only use 1/4 cup of melted butter and now as others have suggested, try using parchment paper to cut down on the fat. i shred two 10oz cracker barrel extra sharp cheese and add 1/2 cup of finely chopped onions and around the holidays i sometimes add finely chopped red pepper for holiday color. during summer months i have substituted the spinach for well drained grated zucchini. enjoy!

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piperwings

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Reviewed: Jan. 24, 2009

I used Pepper Jack cheese, so the flavor was hot enough for my tastes, but hadn't figured that the recipe called for 1 pound of cheese! I didn't like the greasiness of these! Next time, I think I'll line the pan with parchment paper, and cut the butter to 2 T.

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Dec. 31, 2008

These were easy enough to prepare and in my case where I was preparing several appetizers for a party, it was nice to make this early in the day and know they'd stand up to sitting in the fridge. I found the end result a bit bland, I think I'll add some garlic and red pepper flake next time, for added flavor. I also used 2 cups jack cheese and 2 cups sharp cheddar. Mine were a bit greasy on top so I blotted them with paper towel.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Dec. 30, 2008

Pretty good. A bit salty. But still good. Easy to make.

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MrsA816

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Reviewed: Dec. 13, 2008

I have been making this recipe for years. I use cheddar cheese instead of Montery Jack and I add lemon juice. These changes give the recipe a little more zing!

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Treebs

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Reviewed: Nov. 15, 2008

I ended up pouring off at least 1/4 c of butter after it was cooked. I added red pepper flakes to spice it up a bit. My friends did enjoy it.

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Thresa

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Reviewed: Sep. 27, 2008

Served these at a party and people weren't so sure when they saw these. All it took was one bite to convince them that they were winners!

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Cathy G.

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Reviewed: Jan. 8, 2008

Really easy to make; eveyone loved them. Sliced mushrooms would taste wonderful in this recipe.

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Laurie C.

Living In: Longmont, Colorado, USA

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Reviewed: Jan. 6, 2008

This is a relatively good recipe, but very bland and greasy. I revamped it, and it's delicious. Skip the butter. Just spray baking dish with olive oil pan spray. Use only one - 10 ounce package chopped spinach - defrosted & squeezed dry. To replace the extra spinach, finely chop (food processor) a large onion and three cloves garlic; saute in sprayed frying pan with 2 Tbsps. olive oil, until onion/garlic is golden browned and dry. Add 1/2 teasp. each dried oregano & dried garden mint to onion mixture. Cool. Use pepper jack cheese instead of plain jack. This is a hit! Tastes something like spanakopita only not so greasy.

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JUDIBY

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 28, 2007

These are easy and freeze well. I use pepper jack cheese and cheddar.

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Dec. 17, 2007

My daughter and I made these for her holiday party last night. Big hit with everyone....age group 17-23! We made them in muffin cups and they were very easy to serve.

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FatBastardWhoCooks

Cooking Level: Expert

Home Town: Scranton, North Dakota, USA

Living In: Tillamook, Oregon, USA

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Reviewed: Dec. 1, 2007

The basic recipe, based on the reviews sounded too heavy with butter so I improvised. I added 1/2 lb of crumbled bacon, could use more depending on whether you like bacon. I sauteed a small chopped onion in the bacon grease, then drained it. I used a 16 oz package of spinach and substituted half and half for the milk. I used a mix of 1 Cup cheddar, 1 Cup Muenster and 2 Cups of Monterey jack cheese. Since I only had extra large eggs I added a little more flour (1/4 Cup). The dish is delicious. I am serving them on Monday and will try to take a picture.

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Elaine

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Reviewed: Aug. 11, 2007

Everyone at the party raved about this dish. I made these changes to the recipe. I did not use any butter, instead sprayed the pan with olive oil spray. I sauteed 1/2 onion and some mushrooms and added that along with 1 tsp. basil. Cut the cheese to 3 cups and used Mexican blend cheese. Used one 16 oz. package of spinach instead of 2 10 0z. packages. These changes made a lighter, more flavorful dish.

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fritz

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Reviewed: Mar. 19, 2007

I've been making these for a while. Usually people aren't sure about them, but once they try them they're hooked. For a more flavorful appetizer, saute a chopped onion and add to the mixture and add some cooked and crumbled bacon.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 19, 2007

After reading the other reviews, I made a batch of these for a St. Patrick's/St. Joseph's Day party. VERY cheezy, rich and delicious! I cut the butter to 1/2 stick, which was still a bit much, but that's what experimentation is all about. Instead of the Jack cheese I used a bag each of Italian shredded blend and Mexican shredded blend. Sounds over-the-top, but I promise it wasn't. Gave it a nice kick, along with a tiny sprinkle of red pepper flakes. For the sake of variety, I might reduce the cheese to 3 cups, just to see how it tastes. Cut them into bitty rectangles about 3/4" x 1". Also, they are decidedly best eaten warm. Can't wait for the next party so I can make another batch, but I doubt they'll get as far as the freezer!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Jan. 3, 2007

My mom has made these for years and my whole family LOVES them. She would never divulge the recipe, but now I found it!!! Yes, they are rich, which is why I save them for special occasions. THANKS FOR SHARING!!!!! (My husband thanks you too!!)

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 1, 2007

In used spicy monterrey jack cheese to give it a little something extra. They were good and filling.

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rashel

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Reviewed: Dec. 10, 2006

A little bite goes a long way. If you make these cut them into small squares. I found them overpowering if I took to big a bite. They do freeze very well. i don't think I will be making them again.

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 28, 2006

Brought this to a wine and cheese party. Perfect for that kind of event. Very cheesy. A little greasy from the butter. Needs a little something to give it more flavor-maybe not such a mild cheese. Not sure what else. Someone try this and write what it needs.

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AmyVP

Living In: Omaha, Nebraska, USA

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