Bright Spinach Bars (Printable Version)

Golden bars feature tender spinach, creamy cheese, and herbs baked into savory bites.

# What You'll Need:

→ Vegetables

01 - 9 oz fresh spinach, washed and chopped (or 7 oz frozen spinach, thawed and drained)
02 - 1 small onion, finely chopped
03 - 1 small red bell pepper, finely diced

→ Dairy and Eggs

04 - 1 cup shredded cheddar cheese
05 - ½ cup grated Parmesan cheese
06 - 4 large eggs
07 - ¼ cup milk

→ Dry Ingredients

08 - ⅔ cup all-purpose flour
09 - 1 tsp baking powder
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ½ tsp dried oregano

→ Optional

13 - 1 tbsp olive oil (for sautéing)

# How To Make:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or grease it thoroughly.
02 - If using fresh spinach, heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add spinach and cook until wilted. Remove from heat and allow to cool. If using frozen spinach, drain excess moisture and combine with sautéed onion and bell pepper.
03 - In a large bowl, whisk together eggs, milk, salt, black pepper, and dried oregano until fully blended.
04 - Add shredded cheddar, grated Parmesan, cooled vegetables, flour, and baking powder to the wet mixture. Stir gently until just combined.
05 - Pour the batter evenly into the prepared pan and smooth the surface. Bake for 25 to 30 minutes until set and golden on top.
06 - Allow bars to cool slightly before cutting into 12 portions. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These bars have that secret veggie boost that feels like a treat but is secretly good for you
  • The combination of creamy cheeses and fresh herbs keeps them exciting and a go-to snack
02 -
  • Don&t skip cooling the spinach after sautéing or you&ll end up with watery bars
  • Using parchment paper for lining your pan ensures flawless removal every time
03 -
  • Whisk the wet ingredients well to get a silky batter—this prevents tough bars
  • Lightly chop the spinach rather than over-processing to keep some texture

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