Grandma’s Spinach and Cheese Bars: A Nostalgic Comfort Food Classic
Some recipes bring back warm childhood memories, and Grandma’s Spinach and Cheese Bars are one of those comforting classics. These savory bars are packed with nutritious spinach, melty cheese, and a perfectly golden, crispy top. Whether served as a snack, appetizer, or light meal, they strike the perfect balance between rich flavor and wholesome ingredients.
With their soft, cheesy interior and slightly crisp edges, these bars are great for family gatherings, potlucks, or meal prepping for the week. They’re easy to make, require simple pantry staples, and can be customized with different cheeses and seasonings to suit your taste.
If you’re craving a cozy, homemade dish with a touch of nostalgia, these spinach and cheese bars are sure to hit the spot!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 12 bars
Ingredients
For the Spinach Filling
Spinach: 500g (17.6 oz / 1.1 lbs)
olive Oil: 30-45ml (2-3 tablespoons)
Onion: 1 medium (about 150g / 5.3 oz)
Garlic: 2 cloves, minced
Fresh Parsley: Chopped, to taste
Salt: To taste
Black Pepper: To taste
For the Cheese and Egg Mixture
Eggs: 3 large
Fresh Cow’s Milk: 120ml (4.06 fl oz)
All-Purpose Flour: 144g (5.07 oz / 1 cup)
Cow’s Cheese (Soft Cheese): 200g (7.05 oz)
Grated Cheese: 100g (3.53 oz)
Step-by-Step Instructions
Prepare the Spinach
Thoroughly wash the spinach leaves
Chop spinach into fine pieces
Heat olive oil in a large skillet
Finely dice the onion
Mince garlic cloves
Sauté onions until translucent
Add minced garlic and cook for 1 minute
Add chopped spinach and cook until wilted
Season with salt and black pepper
Remove from heat and let cool
Make the Cheese Mixture
In a large mixing bowl, crack the eggs
Pour in fresh cow’s milk
Add soft cow’s cheese
Whisk until smooth and well combined
Gradually sift in flour
Mix until you have a smooth batter
Fold in the cooled spinach mixture
Add chopped fresh parsley
Prepare for Baking
Preheat the oven to 180°C (350°F)
Grease a baking dish (approximately 9×13 inches)
Pour the spinach and cheese batter into the dish
Spread evenly with a spatula
Sprinkle grated cheese on top
Bake to Perfection
Place in the preheated oven
Bake for 25-30 minutes
Look for a golden-brown top
The center should be set and slightly firm
A toothpick inserted should come out clean
Serve and Enjoy
Remove from oven and let cool for 10 minutes
Cut into square bars
Serve warm or at room temperature
Optional: Garnish with additional fresh parsley
Pro Cooking Tips and Tricks
Squeeze out excess moisture from spinach to prevent soggy bars
Use room temperature eggs for a smoother batter
Don’t overmix the batter to keep the texture light
For extra flavor, add a pinch of nutmeg to the spinach
Let the bars rest for 10 minutes after baking for easier cutting
Variations and Substitutions
Vegetarian Option: Already vegetarian-friendly
Gluten-Free: Use gluten-free flour blend
Dairy-Free: Replace milk and cheeses with plant-based alternatives
Add Protein: Mix in cooked, diced chicken or ham
Spice It Up: Add red pepper flakes or herbs like thyme
Nutritional Information
Per Serving (1 Bar):
Calories: Approximately 220
Protein: 12g
Carbohydrates: 15g
Fat: 14g
Fiber: 2g
Calcium: 25% Daily Value
Frequently Asked Questions
Q1: Can I make these bars ahead of time? A: Yes! Prepare and refrigerate for up to 2 days before baking.
Q2: How do I store leftover spinach bars? A: Refrigerate in an airtight container for 3-4 days.
Q3: Can I freeze these spinach bars? A: Absolutely! Wrap individually and freeze for up to 1 month.
Q4: What can I serve with these bars? A: Great as a side dish, breakfast, or light lunch with a salad
Q5: How can I make them more crispy? A: Brush the top with olive oil before baking for extra crispiness.
Storage and Make-Ahead Tips
Refrigeration: Store in an airtight container for 3-4 days
Freezing: Wrap individually, freeze for up to 1 month
Reheating: Warm in the oven at 150°C (300°F) for 10 minutes
Prep Ahead: Prepare spinach mixture and batter separately, refrigerate, and bake when ready.