Bite-sized and portable, these easy cheesy Spinach Artichoke Squares pack a powerful punch of flavor, in addition to being super easy to make.
I’ve always been a lover of greens. Even when I was growing up, I’d be the one to reach for a spoon and the last few vegetables in the bowl at dinnertime to polish them off.
For me, the dessert would go uneaten, but the veggies didn’t stand a chance!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Cheesy Spinach Artichoke Appetizer Squares is available near the end of this post.
The ingredient list:
- Frozen Spinach, (thawed)
- Canned Artichoke Hearts, (chopped)
- Onion, (finely minced)
- Grated Nutmeg
- Butter
- Eggs
- Milk
- All-Purpose Flour
- Baking Powder
- Parmesan Cheese, (grated)
**This post is being updated from the original publication in 2014. The recipe has remained completely unchanged from the original post with only the text being updated.
This article now also includes a video presentation along with a printable recipe card including nutritional information.
This is what I shared about this recipe back in 2014:
I remember the classic spinach and artichoke dip from the late 1970s and early 1980s, and it became popular again early in 2000s.
I’ve taken that original recipe and have updated it to be quiche-like and portable. These spinach artichoke party squares can be eaten as an appetizer, side dish, or a between meal snack while standing at the kitchen counter (not that I would know about anything like that)! HA!
How and when to serve spinach artichoke quiche squares:
- If serving these spinach artichoke squares as a party food, I suggest cutting them into smaller, bite-sized squares and serving them at room temperature.
- If serving them as a side dish, cut them big, and serve them warm.
- If eating them at the kitchen counter, grab a fork and dig into the pan they were cooked in. Yep, that works just fine!
- And don’t forget, they’re green!! So serve them for St. Patrick’s Day!!
How to make spinach artichoke squares:
- In a large bowl, combine the thawed, dry spinach, chopped artichokes, minced onion, and grated fresh nutmeg.
- In a medium bowl, whisk together the melted butter, eggs, and milk.
- Pour the wet ingredients into the spinach mixture, and stir to combine.
- Add the flour, baking powder, and Parmesan cheese into the spinach mixture and stir until just combined.
- Pour the mixture into a 8 x 8 baking dish that has been sprayed with cooking spray.
- Bake in a preheated oven for approximately 35-40 minutes or until the center is set.
- Remove from oven and allow to cool slightly before cutting into appropriate sized squares.
- Serve warm or at room temperature.
Can these tasty appetizer squares be frozen?
- Yes! Bake them first. Cool them completely. Wrap them well. Freeze them for up to 2 months.
- Thaw them completely before reheating.
- Cover with foil, and reheat in a 375-degree oven for 10-12 minutes.
Additional spinach or artichoke recipes:
- Hot Spinach Dip from Skinny Taste
- Spinach Artichoke Dip from Tastes Better From Scratch
- Baby Artichokes with Garlic and Tomatoes from Steamy Kitchen
- Low Carb Creamed Spinach Casserole (pictured below) from (yours truly) Kudos Kitchen
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Below is the printable recipe card for today’s Spinach Artichoke Crustless Quiche Squares.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Spinach Artichoke Appetizer Squares
Ingredients
- 1 bag (16 ounces) frozen spinach, thawed and squeezed dry
- 1 can (15 ounces) artichoke hearts, drained and chopped
- 1 medium red onion, finely minced
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons butter, melted
- 3 large eggs, lightly beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup grated Parmesan cheese
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350-degrees.
- In a large bowl, combine the spinach, artichokes, onion, and nutmeg.
- In a medium bowl, whisk together the butter, eggs, and milk.
- Pour the wet ingredients into the spinach mixture and stir to combine.
- Add the flour, baking powder, and Parmesan cheese into the spinach mixture and stir until just combined.
- Pour the mixture into a 8 x 8 baking dish that has been sprayed with cooking spray.
- Bake in a preheated oven for approximately 35-40 minutes or until the center is set.
- Remove from oven and allow to cool slightly before cutting into appropriate sized squares.
- Serve warm or at room temperature.
Nutrition
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Mike
Saturday 9th of May 2020
These look delicious! Does the texture resemble a quiche? Considering them as a BBQ side dish and wondering if I should save the recipe for another day.
Thank you
Renée
Saturday 9th of May 2020
Hi, Mike! They are *somewhat* quiche-like because of the eggs involved. I think they would be a very nice BBQ side dish, and something unexpected. I do hope you'll save the recipe and make them often and for many different occasions. Thanks for the question. Take care and be well. Renee
Nancy
Saturday 23rd of November 2019
I wanted to like these. I am not sure what I could have done wrong. But they are dense and yet mushy and need salt for sure. Can you suggest a change. How about if I use a different cheese? (what about cottage cheese?)
Renée
Saturday 23rd of November 2019
Hi, Nancy! I'm sorry you didn't like these because I certainly wanted you to as well. I wonder what could have happened? I'm not trying to put this on you, but I have to ask...did you squeeze the frozen spinach dry before adding it to the mix? If not, that may have contributed to the mushiness. These squares are, in fact, very dense (because they're packed with ingredients), but I've never had the problem of them being mushy. Of course, you can always play with the recipe and add cottage cheese (I do think that would work), but I don't think it would add much more flavor. Adding more salt is a very personal preference, but it would add more flavor if you felt it lacking. Perhaps a feta cheese would help add the flavor and a salty bite you might enjoy. Or. for more flavor, maybe a pepper jack would be to your liking? If you decide to try these again with any changes I'd love to hear how they worked for you. In the meantime, I appreciate the comment even though these weren't for you. Take care, Renee
Jenn
Wednesday 27th of February 2019
I could pop these all night long! Move over dessert, this mamma needs some spinach squares!
Renée
Wednesday 27th of February 2019
My feelings exactly! :)
Gina Matsoukas
Wednesday 27th of February 2019
Easy and flavorful is always a win!
Renée
Wednesday 27th of February 2019
100%
Mary
Sunday 6th of April 2014
I made you recipe yesterday for a wine & appetizer party. I'd made something similar in the past, but minus the artichokes. I coarsely chopped the artichokes, spinach and onion in the food processor.I thought it was good, but lacked seasoning. It could be me since I'm a "salt" person. The next time I make these - and there will be a next time - I'm going to add some crumbled feta. Love the artichoke addition. Thanks for the recipe!
Renee Goerger
Sunday 6th of April 2014
Hi Mary! Thanks so much for coming back to tell me that you tried, and enjoyed, this recipe. I think adding feta to these will be a delicious addition, and will definitely up the salt factor that you love! You're welcome for the recipe! I love bringing them to you :)Renee