Mediterranean Arugula & Spinach Squares Recipe Is Nutritious & Delicious Mediterranean Diet Recipes Vegetarian Vegetables Breakfast Brunch Side Dishes Dinner Lunch

You know how good greens are for you but, if you're like me, sometimes it's hard to eat enough of them. If you or your family members have a hard time getting in your greens – whether because of taste, texture or some other reason – then I have an amazing recipe for you!

This easy arugula and spinach squares recipe is nutritious and delicious. Packed with greens and creamy cheese, and flavored with onions, garlic and fresh dill, this Mediterranean recipe is so simple yet packs tons of nutrition. Check out the health benefits of arugula, the health benefits of spinach and the health benefits of dill, which are all part of a heart-healthy Mediterranean Diet.

This green vegetable recipe is so simple to make. Although these tasty spinach and arugula bites are savory instead of sweet, they have a snack-cake texture that is addictive. It's never been easier (or more delicious) to get in your greens!

Here's what you need to make these tasty spinach and arugula bars: extra virgin olive oil, onion, fresh spinach and arugula, flour, baking powder, eggs, milk, butter, fresh dill, garlic powder, and shredded cheddar and mozzarella cheeses. You can serve these savory spinach and arugula squares as a vegetarian meal for breakfast, as a light lunch or as a vegetarian side dish with just about any dinner.

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Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 55 minutes
Servings: 12

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 10 ounces fresh spinach
• 7 ounces fresh arugula
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2 eggs
• 1 cup milk
• 1/2 cup (1 stick) butter, melted
• 1 1/2 tablespoons fresh dill
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese

Recipe Notes

• I used my medium-sized Le Creuset casserole dish, which measures 10x8 inches.

• If you don't have fresh spinach, you can use frozen. Be sure to wring out excess moisture.

• If you don't have (or like) arugula, you can use additional spinach or kale instead.

• You can use your milk of choice. I used almond milk.

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• You can use half cheddar and half mozzarella, as I did, or you can use all cheddar or all mozzarella. You also could use Parmesan instead of one of the cheeses.

• Store leftovers in an airtight container in the refrigerator and reheat in the oven for maximum crispiness.

Here's how to make it:

1. To a large skillet or sauté pan, add the olive oil over medium-high heat. Add the diced onions and sauté until tender, about 4 minutes.
2. Add the arugula and sauté until wilted.
3. Add the spinach and sauté until wilted.
4. Stir to combine the greens with the onions and remove from heat.
5. In a medium mixing bowl, add flour and baking powder and stir to combine.
6. Add in eggs, milk, butter, dill, garlic powder and cheeses. Season with salt and pepper, to taste, if desired. Stir to combine.
7. Using a slotted spoon to ensure no excess moisture, add in green vegetable mixture and stir to combine. (If your vegetable mixture has a lot of excess moisture, you may want to place it on paper towels first and remove moisture before adding it to the mixing bowl.)
8. Pour mixture into a baking pan or casserole dish (see Recipe Notes) that's been sprayed with cooking spray.
9. Bake in a preheated 375-degree F oven until golden brown, about 30 minutes, or until it passes the toothpick test.
10. Allow to cool before cutting into squares and serving.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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