My aunt brought these to our block party last summer and three different neighbors asked her for the recipe before she even sat down.

These Oven-Baked 4-Ingredient Summer Spinach Squares are the kind of thing you bring to a block party and never get to set down before people start asking for the recipe. My aunt made a pan of these last summer, walked across the lawn with the still-warm casserole dish, and I swear three neighbors stopped her before she even sat down to ask what smelled so good. They’re buttery, golden on top, and packed with tender spinach in the middle—simple enough for a weeknight, but special enough for potlucks, picnics, and family get-togethers.

Serve these spinach squares warm or at room temperature, cut into small bite-size pieces for parties or larger squares for an easy lunch. They go nicely with fresh sliced tomatoes, a simple green salad, or a bowl of fruit in the summer. For a heartier plate, pair them with grilled chicken or sausages and some crusty bread. They also pack well for picnics or lunchboxes—just let them cool completely before packing so they hold together.

Servings: 12

10 oz frozen chopped spinach, thawed and well drained

Preheat your oven to 350°F (175°C). Lightly grease a medium-sized white casserole dish (about 8x8 inches or similar) with a little of the melted butter or nonstick spray so the squares don’t stick.

Prepare the spinach: Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or a few layers of paper towel and squeeze firmly over the sink until almost all the liquid is out. The spinach should feel fairly dry; this helps the squares bake up firm instead of soggy.

In a medium bowl, whisk the eggs until they are well blended and a bit frothy. Slowly whisk in the melted, slightly cooled butter until smooth.

Add the well-drained spinach and the shredded cheese to the egg and butter mixture. Stir everything together until the spinach is evenly distributed and no big clumps of cheese remain. The mixture will be thick.

Spread the mixture into the prepared casserole dish, smoothing the top with a spatula so it’s level. Make sure the spinach and cheese are spread all the way into the corners for even baking.

Bake in the preheated oven for 25–30 minutes, or until the top is puffed, set in the center, and a deep golden color. The edges will look a little more browned and may pull slightly away from the sides of the dish.

Remove the casserole dish from the oven and let the spinach squares cool in the dish for at least 10–15 minutes. This rest time helps them firm up so they cut neatly and hold their shape.

Once slightly cooled, cut into small squares for appetizers or larger squares for a light meal. Serve warm or at room temperature, right from the white casserole dish, with those pretty golden tops and green edges showing.

You can easily make these spinach squares fit your family’s tastes. For milder flavor (great for picky eaters), use a mild cheddar or Colby Jack cheese; for more punch, try sharp cheddar, pepper jack, or a mix. If you’d like a little extra seasoning without adding more ingredients, serve them with salsa or a sprinkle of salt and pepper on top after baking. For kids who are wary of “green stuff,” cut the squares smaller and call them “cheesy bites”—the golden top and cheesy flavor usually win them over. You can also bake the mixture in a lined or greased muffin tin for mini spinach cups; start checking for doneness around 18–20 minutes. Food safety tips: Always thaw and drain frozen spinach thoroughly; excess water can cause uneven baking and soggy centers. Make sure the eggs are cooked until the center is set and no longer jiggly to avoid undercooked egg. Let the melted butter cool slightly before mixing with the eggs so the hot butter doesn’t scramble them. Refrigerate any leftovers within 2 hours of baking, storing them in a covered container for up to 3–4 days, and reheat in a low oven or toaster oven until warmed through.