2 large eggs
1/2 c. milk
2 tbsp. butter, melted and cooled
1/2 c. flour
1 tsp. baking powder
10 oz. frozen chopped spinach, thawed and squeezed dry
3 green onions, chopped
1/2 lb. Monterey Jack cheese, shredded
canned pimientos

In a medium bowl, beat together until smooth the eggs, milk, butter, flour and baking powder. Thoroughly stir in the spinach, green onion and cheese. Turn into a buttered 8 x 8-inch cake pan; smooth the top.

Bake in a preheated 350°F oven until brown, 35 minutes. Let stand about 10 minutes. Cut in small squares. Remove with a small spatula. Top each square with a small piece of pimiento. Serve warm as hors d'oeuvres.