For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

Spinach Squares

Makes: 10 to 12 servings
Prep: 30 minutes
Bake: 35 minutes

4 packages (10 ounces each) frozen chopped spinach, thawed.
2 cups cooked white rice
½ cup chopped green onion
2 cups grated Swiss cheese
2 cans (10.75 ounce) sodium reduced, cream of mushroom soup, undiluted
6 eggs, lightly beaten
¼ teaspoon basil
¼ teaspoon oregano
Salt and pepper
¼ cup grated Parmesan cheese

1. Drain spinach and squeeze out as much moisture as possible.

2. Place spinach in a large bowl and combine with the rice, green onion, and Swiss cheese.

3. In a separate bowl, combine the mushroom soup, beaten eggs, basil, oregano, salt and pepper.

4. Add this mixture to the spinach mixture and stir to combine.

5. Spoon into a well-buttered 9 x 13-inch pan; sprinkle with Parmesan cheese.

6. Bake uncovered in a 325° oven for 35 minutes or until very lightly browned.

7. Allow to sit for 15 minutes before cutting into squares.

Per serving: 270 calories, 20 g carbohydrate, 16 g protein, 14 g fat, 4 g fiber, 650 mg sodium, 150 mg cholesterol.

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