1/2 cup butter , melted
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 10-oz. packages frozen chopped spinach, thawed & drained
4 cups (16 ounces each) shredded Monterey Jack cheese
Pour butter into a 9×13 baking pan, spread to coat the bottom. In a bowl, combine flour, salt and baking powder. Whisk eggs and milk; stir into dry ingredients just until blended.
Squeeze out excess moisture from thawed spinach and fold into flour mixture along with the cheese. Pour into prepared dish.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes; cut into small squares. Serve immediately or transfer to a freezer container.
Yield: about 6-1/2 dozen.
Notes: May be frozen for up to 3 months. To use frozen appetizers: Thaw in the refrigerator overnight. Place on baking sheet. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand 5 minutes before serving.