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Buttermilk Spinach Squares

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!

Serves 6.


  • 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


  1. Preheat oven to 350 degrees F and butter an 8 x 8 x 2-inch baking dish.
  2. Drain spinach in a fine mesh sieve. Using clean hands, squeeze liquid from it and set aside.
  3. In a small skillet over medium heat, melt the butter. Add onion and sauté 2-3 minutes. Remove from burner.
  4. Scrape butter and onion into a large bowl. Add spinach and buttermilk. Blend well.
  5. 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.
  6. Add egg mixture to the spinach mixture and blend well.
  7. Scrape mixture into the prepared baking pan and smooth top. Bake 30 minutes, or until center is firm to the touch.
  8. 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!)

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