Buttermilk Spinach Squares
I have always loved spinach squares, but they are often high in fats and calories. A nice 1/6 portion of this lovely main dish is less than 120 calories. It tastes wonderful too!
- 1 (16 oz) bag of frozen baby spinach, defrosted
- 1 Tbsp butter
- 1/2 c onion, chopped
- 1 1/4 c cultured low fat buttermilk
- 6 large eggs
- 6 Tbsp unbleached flour
- 1 tsp savory
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- Preheat oven to 350 degrees F and butter an 8 x 8 x 2-inch baking dish.
- Drain spinach in a fine mesh sieve. Using clean hands, squeeze liquid from it and set aside.
- In a small skillet over medium heat, melt the butter. Add onion and sauté 2-3 minutes. Remove from burner.
- Scrape butter and onion into a large bowl. Add spinach and buttermilk. Blend well.
- In medium bowl, beat the eggs with a manual, rotary, or hand mixer. Sprinkle in the flour, savory, salt and pepper. Beat again, until well-incorporated and there are no lumps.
- Add egg mixture to the spinach mixture and blend well.
- Scrape mixture into the prepared baking pan and smooth top. Bake 30 minutes, or until center is firm to the touch.
- Cut into 9 squares (or 6 rectangles) and run your knife around the outside edges. Serve hot. (These squares are good at room temperature or cold too!)