I met Savannah cooks and hosts extraordinaire Tom White and Johnathon Scott Barrett in 1999, when I was writing Savannah Blues. I was invited to a dinner given by members of their supper club and was overwhelmed by the warmth of their hospitality—and the excellence of their food and drinks. They subsequently hosted a fabulous book party to honor me at their beautiful home in Ardsley Park, and I returned the favor some years later when John’s cooking memoir, Rise and Shine, was published. These spinach squares are just the thing for your own buffet, but you really must use fresh spinach, not frozen.
3 Tbsp. olive oil
2 Tbsp. minced garlic
1 lb. baby spinach, chopped
1 (15-oz.) container ricotta
1 (8-oz.) package shredded Italian blend cheese
3 large eggs, lightly beaten
6 Tbsp. (¾ stick) salted butter, melted
⅔ cup self-rising flour
1 tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. grated nutmeg
1 pint cherry or grape tomatoes
Wooden cocktail skewers
1. Preheat the oven to 350°F. Butter or lightly grease a 9-by-13-inch baking dish and set aside.
2. Heat the oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the spinach; cover and cook until the spinach wilts. Uncover and cook 3 to 4 minutes longer. Transfer the spinach to a colander to drain, pressing with a paper towel to remove as much liquid as possible.
3. Combine the ricotta, Italian blend cheese, eggs, and melted butter in a large bowl. Add the spinach, and stir until combined. Stir in the flour, salt, pepper, and nutmeg. Pour into the prepared baking dish, and spread into an even layer with a spatula. Bake for about 40 minutes, or until the top begins to brown and the casserole is set. Let cool completely.
4. Cut into 1-inch squares. Top each square with a tomato and pierce with a cocktail skewer. Serve.