“Don’t wait for perfect conditions to move forward.” Laying on my yoga mat last night my teacher began class with these words. I hadn’t been to the studio in several weeks and she seemed to be speaking directly to me! How does she always do that? I spent the hour working through poses and re-introducing them to my body. Some felt familiar and had been missed, others that had become comforting were once again a struggle. And yet, I made it there, and I completed the class, and I feel reinvigorated to revive my practice.
It’s amazing how a short break from something can make it feel like such an uphill journey to get back into the habit. This same feeling has happened here with writing on the blog as this recipe has been sitting in my drafts for WEEKS! I think this is due to the bustling nature of this season, but I also know that it’s due to the special place that this recipe holds in my heart. But here I go, I’m not going to let perfect get in the way of moving ahead.
These spinach squares were a staple in our household. My mother put them out at Thanksgiving and Christmas as pre-dinner finger food. We typically ate them cold but they can also be enjoyed warm. They can be described as crustless quiche bites – but to my palate they are so much more. The taste of these brings back memories of my mom laying out tables full of appetizers from spinach squares to port wine cheese to liver pate to shrimp cocktail to meatballs to cheese and crackers and more! I think my stomach was bottomless as I remember circling the table again and again devouring every treat.
This recipe was such a family favorite that my mom gave me the recipe in my wedding recipe box where she wrote out many of our family favorites and had all shower guests bring a family recipe of their own. It’s such a gift to have these recipes written out in her handwriting and with her notes.
To make these you cook down fresh spinach, then add well beaten eggs and tons of shredded yummy extra sharp cheddar cheese. It goes into a large baking dish with some butter then cooks for 45 minutes at 350. After setting for 5 minutes they are ready to cut up and serve. If you don’t like spinach then these aren’t for you, but I would venture to guess that they would be well loved by all!
These make ahead finger food treats are packed with spinach and cheese. Served hot or cold they will please your crowd! Recipe from http://www.pantryportfolio.com
Steps & Notes
These make ahead finger food treats are packed with spinach and cheese. Served hot or cold they will please your crowd!
Recipe from http://www.pantryportfolio.com