Community Recipe
from [psfreeman]
Blarney Stone Appetizer

Blarney Stone Appetizer

Similar to spanakopita, this baked spinach appetizer can be made ahead of time. It can quickly be reheated later or even served cold. The recipe makes a delicious vegetable entree or side dish, too—just cut the pieces into larger squares. From Christine Halandras: Meeker, Colorado. Recipe published as Blarney Stone Appetizer in Country Woman March/April 1999.

  • Yield: 25 servings
  • Prep time: 10 Minutes
  • Cook time: 45 Minutes


  • 1 large onion, chopped
  • 3 tablespoon(s) butter
  • 2 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry
  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
  • 4 eggs, lightly beaten
  • 1 cup(s) sliced fresh mushrooms
  • 1/4 cup(s) dried bread crumbs
  • 1/4 cup(s) crumbled feta cheese
  • 1/8 teaspoon(s) dried oregano
  • 1/8 teaspoon(s) dried basil
  • Dash ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoon(s) 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 near the center comes out clean. Cut into 1-in. squares. Yield: about 6-1/2 dozen.

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Blarney Stone Appetizer Recipe