It's the coldest weekend of the year and I am on an island celebrating my dear friend and former roommate's bachelorette party. Needless to say, it is going to be a little chilly. My strategy is leggings under yoga pants and lots of sweaters. Lots of sweaters. Hopefully there will be hot drinks involved...
These artichoke squares would be perfect for a bachelorette party weekend, but I made them for a NYE party so they are loooong gone. They have all the things ladies love: cheese, spinach, artichokes, more cheese, and a vague healthful quality. Plus they are easy to prepare and one batch makes a lot of squares! Think of them as a crust-less quiche, great for make ahead brunches and breakfasts and all sorts of activities. But they are not just for daytime, they are perfect as appetizers in the evening as well. Spinach artichoke squares are like the dip but easier to eat! These are good eating my friends!
Spinach Artichoke Squares
Adapted from Shutterbean
Yield - 20 pieces
1 teaspoon oil
2 medium onions, finely chopped
2 cloves of garlic, finely chopped
2 12-ounce cans artichoke hearts, drained and diced
10 ounces frozen spinach, thawed and diced
1/2 cup breadcrumbs
a few dashes of Tabasco
1 teaspoon oregano
2 cups sharp cheddar
2 cups mozzarella
salt + pepper
Preheat the oven to 325 ˚F and line a 9x13” pan with foil. Grease the foil.
To a saute pan add the oil and chopped onion and garlic. Cook for 5-10 minutes or until the onions are translucent. Set aside to cool slightly.
To a large bowl add the artichokes, spinach, and eggs. Mix until well combined and then stir in the onions, breadcrumbs, Tabasco, oregano, cheese, salt, and pepper.
Pour into the prepared pan and bake 45-55 minutes until the eggs are set.
Let cool slightly before cutting and serving.
Serve warm or room temperature or even cold.