Blarney Stone Appetizer Recipe

5 3 4
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Blarney Stone Appetizer Recipe

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5 3 4
Publisher Photo
"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.
MAKES:
26 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
26 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

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 near the center comes out clean. Cut into 1-in. squares. Yield: about 6-1/2 dozen.
Originally published as Blarney Stone Appetizer in Country Woman March/April 1999, p20

Nutritional Facts

3 each: 47 calories, 3g fat (1g saturated fat), 38mg cholesterol, 140mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Cut into 1-in. squares. Yield: about 6-1/2 dozen.
Originally published as Blarney Stone Appetizer in Country Woman March/April 1999, p20

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ky3hv7 User ID: 8042541 257844
Reviewed 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."

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lurky27 User ID: 1251896 25194
Reviewed Mar. 19, 2013

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

~ Theresa"

MY REVIEW
Karen144 User ID: 7182272 68528
Reviewed 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."

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