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Blarney Stone Appetizer

"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too—just cut the pieces into larger squares.
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    about 6-1/2 dozen


  • 1 large onion, chopped
  • 3 tablespoons butter
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 4 eggs, lightly beaten
  • 1 cup sliced fresh mushrooms
  • 1/4 cup dried bread crumbs
  • 1/4 cup crumbled feta cheese
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • Dash ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese


  • In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese.
  • Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.
Nutrition Facts
3 each: 47 calories, 3g fat (1g saturated fat), 38mg cholesterol, 140mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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  • ky3hv7
    Dec 8, 2016

    I just made it for a ladies dinner. It was just right paired with soup. The ladies loved it. I will eat the leftovers for breakfast.

  • lurky27
    Mar 19, 2013

    This was soooo good! We omitted the mushrooms since my husband does not like them.~ Theresa

  • Karen144
    Mar 18, 2013

    I chopped the spinach up pretty fine to make it easier to cut the squares and doubled the feta. Everyone loved it at the St. Patrick's day party.

  • michaelpatrick
    Feb 23, 2008

    No comment left