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April 30, 2014

Spinach Brownie

I am just back from the market with bunches of lovely fresh spring spinach in tow. Looking for a new way to use them, I went to and found an interesting take on a spinach “bite”; call it a brownie if it makes your kids like spinach more. Trust me, your cocktail guests will like it as well as an appetizer.

Quick and easy, this recipe makes its own crust.

image courtesy of

Spinach Brownie
Laura Cabot, Laura Cabot Catering, Waldoboro

1 large bunch of fresh spinach, washed well, drained, and quickly steamed. Chop and squeeze excess water out.
1 onion, chopped
1 cup white flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup milk
1 stick butter, melted
Freshly ground pepper and a bit of nutmeg
1 cup mozzarella cheese, shredded

Preheat oven to 375 °. Sauté onion and add to chopped spinach.

In a large bowl, combine dry ingredients. Stir in eggs, milk, and butter. Mix in spinach mixture and cheese.

Place in a prepared glass brownie pan and place in preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool before cutting.

Makes 18 bite-sized appetizers.

Spring has arrived somewhere and is heading our way!

Cheers form Laura Cabot and staff

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.


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