Betty Rand Bassetta’s Spinach Bars

5.00 avg. rating (90% score) - 1 vote

Betty Rand Bassetta’s Spinach Bars

Cheesey and quiche-like, with a delicious crunchy brown crust top and bottom — great for Sunday brunch. Broccoli may be substituted for the spinach.

Yield: Serves 8


  • 4 tablespoons butter
  • 3 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 pound cheddar cheese, grated
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 small onion, chopped
  • 1/2 cup chopped mushrooms (optional)


In a 13x9-inch pan, melt the butter. Mix remaining ingredients together and spoon into pan. Bake at 350 degrees F for 30 to 35 minutes. Cool slightly before cutting into squares. Can be served hot or at room temperature.
  • I have been making these Spinach Bars since the recipe first appeared in Yankee Magazine. I have brought them to potlucks and made them for family occasions. They are always a hit, and I get many requests for the recipe.


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