Spinach Bread

Spinach Bread

A handwritten vintage recipe for Spinach Bread; make this Spinach Bread in a 9.5x13x2-inch pan with butter, eggs, flour, salt, baking powder, milk, dillweed, spinach, and cheese. Bake, then cool and cut into small squares. Great with a meal or an hors d'oeuvre; it can be frozen and reheated to serve warm or at room temperature.
A handwritten vintage recipe for Spinach Bread

Ingredients

1/4 cup butter/oleo

3 large eggs
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
1 teaspoon dillweed

4 cups chopped fresh spinach (frozen cal can be used)
1/2 pound Monterrey Jack Cheese

1/4 pound grated cheddar cheese

Method

Melt 1/4 cup butter/oleo in a 9.5 x 13 x 2-inch pan in a 375-degree oven.

Beat 3 eggs, and add 1 cup flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 cup milk, and 1 teaspoon dillweed. Mix well then add 4 cups chopped fresh spinach (frozen also can be used), and 1/2 pound Monterrey Jack Cheese. 

Spread the mixture in the pan of butter. Sprinkle top with 1/4 pound of grated cheddar cheese. 

Bake 30 minutes at 375-degrees. Cool and cut into small squares. 

Great with a meal or an hors d'oeuvre. It can be frozen and reheated to serve warm or at room temperature. 

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