Spinach and Feta Brownies
Well as you might have guessed there is no chocolate in this recipe. It is a savory type of bar that is one of the most delicious and easy things I’ve made. Yes, that good. It’s got major spanakopita vibes. My family devoured them in less than 15 minutes. I guess we need to double the batch next time.
ingredients:
The spinach, feta and mozzarella are the key players in this recipe. I roughly chopped the baby spinach, diced the scallions and chopped the dill. These are also the main characters in spanakopita. And lets not forget the feta. But here it shares the stage with mozzarella.
The flour can be substituted with oat flour, although I would add a little more oat flour than a cup. Next time I will make them with olive oil instead of butter just to try out the variance in taste and texture. Should be fine, in my opinion, to substitute it in for the butter. The crusty brown top is one of the best parts of this bar. Make sure you sprinkle on that grated Parmesan cheese.
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Spinach and Feta Brownies
Ingredients
- 2 tsp olive oil
- 4 scallions, diced
- 10 oz baby spinach, rough chop
- 2 tbs dill, chopped
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk of choice
- 2 eggs, lightly beaten
- 1/4 cup butter, melted (or olive oil)
- 4 oz shredded mozzarella
- 4 oz feta cheese, crumbled
- 2 tbs grated parmesan cheese
Instructions
- Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.
- In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.
- In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.
I make these on repeat. So good!! I wonder, do you think they would freeze okay??
Thanks. Love all your recipes on and am an avid Insta follower. xo
How is this recipe different from your spinach feta loaf
Delicious… topped with my homemade passatta. Thank you
love thiss recipeee my family loves it too.
i do this almost every week thank you sooo muchhhh
can I substitute the eggs with anything?
have you tried them with oat or almond flour
Hi Micki, yes! both work!
Made this as an appetizer and everyone loved it!!!
looks so good , do you think this would work with GF flour ?
Hi Froso, absolutely ! And sorry for the late reply!
Fabulously delish. Everyone I’ve baked these for LOVES them! I wanted to ask, can they go unrefridgerated for 24 hours or so?
Fabulously delish. Everyone I’ve baked these for LOVES them!
Fabulous I added sautéed mushrooms, caramelized onions and sautéed red peppers. It came out great.
Love the add-ins! Thanks for trying out the recipe! <3
I’ve made this recipe so many times this summer with fresh Swiss Chard from the garden, and the dish always turns out great! I use olive oil instead of butter, as well as a yellow onion instead of the scallions.
Hi Oksana, thank you so much for your feedback on this recipe!
Just made these and ate a couple of pieces. SO good!! and beyond easy to make. this is going to be a regular item at my home. thanks!
this was better than expected–delicious! I used some mozzarella and some Italian blend and it turned out great.
HI Liz, that’s awesome! I’m so glad it was a happy surprise!