Secret Recipe Club: Spinach & Requesón Squares

Spinach, requesón, mushrooms, and manchego cheese combine to make these irresistible Spinach Squares that can be served for brunch, a light lunch, or even as an appetizer.

It's Secret Recipe Club time once again. My assignment this month was Chef in Disguise written by Sawsan, an orthodontist by day and passionate food explorer by night. If you've never visited Sawsan's blog, you need to add it to your list. Chef in Disguise has authentic Middle Eastern recipes as well as other worldly cuisines, and a plethora of tempting desserts. And have I mentioned that her photographs are GORGEOUS?! Trying to decide which recipe to make was not an easy task this month. There were so many I wanted to try: Shish Tawook (marinated chicken skewers), Homemade Garlic Mushroom Soup (will be making very soon!), Samboosek (Samosas), Carrot Balls, and Falafel. Just to name a few.

I only made a few slight changes to Sawsan's recipe, like substituting Mexican requesón for the ricotta cheese and manchego cheese for the Frico and Emmental cheeses. And because I can't resist adding a little spice to my meals, I topped these Spinach & Requeson Squares with my favorite salsa, Chile de Molcajete (Roasted Tomatillo & Arbol Chile Salsa).

Spinach Squares 
(recipe from Chef in Disguise)


Ingredients: 

• 1 (10 oz.) package frozen spinach, thawed 
• 2 tablespoons olive oil 
• 1/2 medium onion, finely chopped
• 1 cup thinly sliced mushrooms
• 1 cup shredded manchego or mild cheddar cheese
• 5 eggs
• 1 cup requesón or ricotta cheese
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions: 

Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. 

Squeeze the thawed spinach to remove as much of the water as you can; set aside. Heat the olive oil in a medium skillet over medium-high heat. Saute the chopped onion for 2 to 3 minutes. Stir in the mushrooms and continue to cook for 5 to 7 minutes; season with salt. Remove from heat and let cool slightly. 

Toss the sauteed onion and mushrooms with the drained spinach and shredded cheese in the baking dish.

In a blender or food processor puree the eggs, requesón, milk, salt, and ground black pepper. Pour over the spinach mixture. Bake in oven at 350°F for 25 to 35 minutes or until center is set. Remove from oven and cut in squares. Enjoy! 

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