Bacon Cheddar Spinach Squares

These baked Bacon Cheddar Spinach Squares are packed with flavor! They’re easy to make, and they’re perfect as a side dish or party appetizer.

This Bacon Cheddar Spinach Squares post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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This recipe is proof that cheese + bacon make everything better…even spinach! In truth, I can’t knock spinach. I actually enjoy adding the soft, leafy greens into salads. But add bacon and cheese? Well that makes the spinach even better than before!

These Bacon Cheddar Spinach Squares are an excellent side dish for lunches or dinners in the spring and summer. I remember the smell of these spinach squares quite vividly from my childhood. Every Easter, once my sister and I had thoroughly searched the yard for the Easter Bunny, we’d retreat back indoors to sort our candy. My Mom would be in the kitchen preparing Easter brunch, and the smell of these cheesy spinach squares would soon fill the house.

Bacon Cheddar Spinach Squares

I recently stumbled across this spinach squares recipe in a binder of my mother’s old recipes. I had totally forgotten about it! As soon as I saw that recipe, I immediately remembered the smell. It’s funny how your brain associates smells and occasions, right? I knew I needed to make this recipe again…and soon!

I made some small tweaks to my mother’s recipe (sorry, Mom!), but I think the changes made a good recipe even better. First, I added bacon. Crumbled bacon makes everything better, amiright!? Second, I added more cheese. Cheese makes everything better, amiright!?

For the cheese, I used a mixture of Cabot’s Seriously Sharp Cheddar Cheese as well as a bit of Pepper Jack Cheese. The flavor of the sharp cheddar combined with the creamy texture of the Pepper Jack is perfection! And that extra layer of flavor from the jalapeño peppers in the Pepper Jack cheese is delicious. (Don’t worry – these Bacon Cheddar Spinach Squares aren’t spicy at all! The extra flavor is noticeable, but subtle. If you’re concerned about the heat, feel free to use Cabot’s Monterey Jack instead of Pepper Jack.

We absolutely love Cabot’s cheeses in our house, and I’m always looking for ways to incorporate their cheeses into whatever we happen to be cooking. Whether it’s melting a bit of sharp cheddar onto a burger or sprinkling shredded cheese onto nachos, those bars of Cabot cheese are never far away. If you haven’t tried Cabot’s cheeses yet, then add ’em to your shopping list! One bite. You’ll be hooked. At least that’s what happened to us!

It was a no-brainer to incorporate more Cabot cheese into this family-favorite recipe. The tangy intensity of the Seriously Sharp pairs well with the spinach, and the melty factor of the Pepper Jack really boosts the texture of these squares. All together, these spinach cheese squares were a huge hit here in our house. We enjoyed eating the leftovers both reheated and straight out of the fridge.

Aside from the taste, the best thing about this recipe is how easy it is to make. Aside from cooking the bacon, it’s essentially a one-bowl recipe. Everything gets mixed together in a large mixing bowl and then pressed into a greased casserole dish. Send it off to the oven and you’ll all done! Just remember: squeeze as much water as possible out of the spinach. Spinach holds a lot of water, and that extra liquid will make the squares too soggy.

How to Store Leftovers

Leftover spinach squares should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place in a 300°F oven for 12-14 minutes, or until heated through. (We often zap the squares for 30 seconds in the microwave to take the chill off, and then reheat them in the oven from there.)

Spinach squares also freeze well. Just store the squares in a freezer bag for up to 3 months. Bonus: you can reheat the squares straight from the freezer! Just place the frozen spinach squares in a 375°F oven for 22-25 minutes, or until heated through.

As soon as my wife took a bite of these squares, she exclaimed that it reminded her of Easter. Spinach squares weren’t a staple in her house growing up, but this recipe is perfect for Easter brunch. Perhaps it’s the fact that these spinach squares are essentially a casserole. Whatever the reason, this recipe has earned its way back into our list of favorite Easter eats. I hope you enjoy this one as much as we do here – Cheers!

Did you make this Bacon Cheddar Spinach Squares recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Bacon Cheddar Spinach Squares

These baked Bacon Cheddar Spinach Squares are packed with flavor! They're easy to make, and they're perfect as a side dish or party appetizer.

5 from 1 vote

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 15 squares

Calories: 243kcal

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Ingredients

• 8 oz. thick-cut bacon
• 20 oz. frozen chopped spinach
• 1¼ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp dried oregano
• ½ tsp black pepper
• ¼ tsp dried thyme
• 1 cup milk
• 1 Tbsp lemon juice
• 3 large eggs
• 2½ cups 10 oz. shredded Cabot Seriously Sharp Cheddar Cheese, divided
• 1 cup 4 oz. shredded Cabot Pepper Jack Cheese
• 1 medium yellow onion diced
• 1 tsp minced garlic

Instructions

• Preheat oven to 375°F.
• Using a large skillet, cook bacon until crispy.
• Meanwhile, cook the spinach according to the package instructions. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Place spinach into a large mixing bowl. (Tip: Press spinach firmly with paper towels to soak up the extra liquid.)
• Crumble cooked bacon into the mixing bowl with the spinach.
• Add flour, baking powder, salt, oregano, pepper and thyme; stir until well combined.
• Add milk, lemon juice, eggs, 2 cups of cheddar cheese, Pepper Jack cheese, diced onions and minced garlic; stir until well combined.
• Spray a 9”x13” baking dish with nonstick cooking spray.
• Transfer mixture into prepared pan. Sprinkle remaining ½ cup of shredded cheddar cheese on top.
• Bake for 45-50 minutes, or until golden brown.
• Let cool in pan for 15 minutes before slicing into squares for serving.
• Serve warm or at room temperature.

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