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.
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.
Thank you for swinging by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!
Spinach and Feta Brownies
- 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
- 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
- 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.
Could I use almond flour for this recipe? Looks amazing!
Hi Kathi, I haven’t tried it with almond flour yet, but I have a commenter below that says they tried it and it worked…
Thank you so much for this recipe! As a celiac, I haven’t had spanikopita in 14 years! I’m going to try this with gluten free flour.
I’m happy to read it! Pls let us know how you liked it!
I just made it with gluten free flour! Absolutely amazing! Tastes just like spanakopita!
Tried it with 1:1 ratio and it was awesome
This was perfect!! I love spanikopita and this has that same flavor. Its definitely a new favorite.
Hi Sandra! I know right – an amazing substitute for spanakopita! Happy you enjoyed and thanks for the feedback!
I love this recipe. And the few people I prepare food for went wild for this recipe. Both people said, “My favorite” I want this pie 1 x a month. thanks so much.
Can I skip egg in this recipe or any replacement
Eggs are hard to substitute… If you are ok with just egg whites try three egg whites… I don’t have any other ideas… sorry!
you can always use flax seeds or chia seeds instead of eggs. 1 teaspoon flax or chia seeds is 1 egg. just mix it with 3 teaspoons of warm water, let it soak for around 10 minutes and that’s it.
Since a large egg is about 1/4 cup, I think she means tablespoons here, not teaspoons. That’s the standard flax seed egg replacement.
Almond flour while cost more works very well!
I just tried this today with almond flour and it was great. Used almond milk instead of regular milk too. My picky people loved it and it was so easy. Great alternative to traditional spinach pie without the work and all the taste. One of my new favorites.
Anyone figure out the macros on the Almond replacement? Ty!
I was just thinking of trying this. I’m low carb and immediately thought of almond flour.
I made this last night with almond flour and it work just as good as when I made it with AP flour!
is the almond flour ratio 1:1?
This looks amazing !!! Just printed it and can’t wait to make it…#loveyourlife ❤️
Hi MArlo! Yes, I promise they are so amazing! enjoy!
Can I use frozen spinach well drained . Thanks
Could this be made with frozen spinach?
Hi Diana, absolutely with two 10 oz packages of spinach, cooked
Made it this morning for brunch and we absolutely loved it! It is like Turkish Borek minus the Yufka dough.
Hi Francesca! Sounds amazing! Glad you guys liked the bars!
Heyyy should I cover this while baking?
Dee, If you cover it, it wont get that amazing golden brown crust.
Is it 1 bag of 10 ounce spinach or 2? Ingredients show 10 ounce but in question about frozen spinach you replied 2 packages of frozen spinach?
its two 10 ounce frozen packages, thaw them and then cook them. Lastly drain the liquids. This is the substitute for the fresh… enjoy!
I swapped out the flour for almond flout and added in kalamata olives. This recipe is delicious!!!!
Hi Gabby, Thanks so much for commenting and sharing that the recipe works with almond flour! I think I will try it soon myself. And I love it with the olives!
Great! Thank you, as I am determined to get 35 lbs of weight off and with Keto and many of HH recipes it is working.
I added cream cheese. I also used almond flour instead
I did keep feta. O
YAY! I don’t use flour. Thank you!
Did you use exactly one cup of almond flour in place of regular flour? Using almond flour is new for me. Thanks!
Thank you so much for sharing this recipe. I just made it today and it was so very good. The only changes I made was I used 8 ounces of spinach and 2 ounces of arugula since I did not have enough spinach. I also used an Italian cheese blend which included mozzarella since I did not have just shredded mozzarella. The crust on top was perfect and the sharpness of the feta cheese is the perfect contrast. It came together so quick and easy! Thanks again.
Hello Lette, Yesss the crust is one of the best parts! Glad you like the recipe and I thank you so much for commenting!
Hello! Can I use olive oils instead of butter? What would be the olive oil ratio?
Hello Jimena, Olive oil should work here. One to one ratio. I will be making them again with olive oil this time though.
Yummy!! I needed to use “bits” for fridge clean-out and wasn’t disappointed.
I had regular spinach and enough Swiss Chard to to make the proper amount of greens. Then besides some mozzarella and some feta I filled in with herbed goat cheese and and a bit of provolone. Of coarse the parmigiana on the top added crusty goodness. It’s a new family favorite.
Hi Joan, I am loving your substitutes – very inspirational! Thank you!! Glad you enjoyed and took the time to comment and rate!
Is this one bunch of spinach or two?
Hi Tania, I used 10 oz baby spinach. One bunch of spinach should work.
l plan on making this but l am adding leeks sweet onion mushrooms and l am using sharp cheddar
sounds so delicious Jessica!
Can you use dairy-free milk?
HI Amanda, Absolutely – use any milk you like!
Loved this! I prepared the day before and baked the day of a gathering with friends. it was enjoyed by all. I froze individual squares and ate them as I wished, only a short defrost time. I love them with a pouched egg on top, so delicious for breakfast.Thanks so much for the recipe and all you do.
Can this be made the day before then baked on serving day
Hi Carolyn, YES, just make sure you cover and refrigerate it.
Hi. Do you refrigerate any leftovers? Thank you.
Hi Barb, Yes definitely refrigerate the leftovers in an airtight container or zip lock bag.
Can I use dry Dill? My Dill isn’t the freshest.
Absolutely delish! I used a little less spinach, a cheddar/gouda/Asiago mix cheese, onion instead of scallion and a 9×9 pan. Turned out perfect! Only modified to use what I had on hand. I believe it will be even more delish as you have listed. Can’t wait to try it again when I gave the right ingredients. This is going to be a staple for my weekday breakfast!
Hi Sheralyn! I absolutely love that cheese combination! And I’m so glad you loved the brownies lol I will also be trying these next time with a different variation, stay tuned! Thank you for commenting and rating!! Cheers!
Looks amazing! If you double it, do you think a 9×13 baking pan would work? Thank you!
Hi Jodi, I think it should work in a 9×13″ pan. It might be a little thicker though so bake time will definitely increase by at least 10-15 minutes. But check it with a toothpick at the 35-40 minute mark. Let us know how it turns out! Thank you!
These look amazing, but I want to double-check the pan size. You said your pan was 10.5 x 7.5 inches. Wouldn’t a 9 x 13 make the bars thinner? 🤔 I want them to be the same thickness as yours or a bit thinner, so I thought a 9 x 13 would work well. Do I have it backwards?
Omg 😆 Never mind… I missed the part about doubling the recipe 🤦🏻♀️😂
Hi Kristi, if you want them thin, then you might have to use a large pan if you’re doubling the recipe….
My dill had expired so didn’t use that, added some ground pepper, chopped up some kalamata’s also just mixed the parmesan right in, didn’t see that till the end about putting on top. Fingers crossed…
Hi Bryan, Sounds like it turned out delicious with the olives! How did you like it??
Great recipe warm or cold. Good “grab ‘n’ go snack or quick lunch w apple or pear. I used frozen spinach and worked very well. Would make great muffins too. ONLY suggestion is to omit added salt…the feta carries enough of the salty backbone. Thank you….great alternative to salty or sugary snacks.
Hi Diane! Exactly, ideal for on the go eats! And I’m glad you commented that the frozen spinach worked for your since lots of readers were asking that question. Definitely always salt to your taste palate, especially with feta, like you said, you have to be conscious of the salt. Thank you very much for rating the dish too!
Delicious. The flavours went so well together. I did add some minced garlic.
Hi Romy! Happy you liked the recipe! Garlic definitely works with this one! Thank you for rating!
I made this dish tonight and it was delicious 😋
Hi Judith! So happy you enjoyed them and thank you for commenting!
Oh yumm.i can not wait to try it.thank you.
Hi Harper, you will love them!!
If using frozen spinach do I still sauté scallions?
Hi Courtney, I would sauté the onions, but you don’t have to.
I love this recipe but think if using frozen chopped spinach use only one 10oz package
Yes, can also work with one bag, won’t be as spinachy.
Made this last night! Had on hand most of the ingred. Added diced jarred roasted peppers, used shallots instead of scallions, only had dried dill and we really enjoyed the meal. Thanks. So easy to assemble.
Hi HIllary! Thank you for the feedback and the add in idea! Sounds Delicious! Cheers!
I made these and wow! So delicious, I only had mozzarella cheese on hand and they were still very tasty. I used 1/ 2 all purpose flour and 1/2 almond flour. 👌
Hello Dee! Love the half and half with the flour sub in! And I’m very happy you left us a comment! Cheers!
These were great! Awesome flavor and texture. Easy, delicious recipe!
Hello Victoria! I couldn’t agree with you more lol! Im very happy you liked the bars!
Looks delicious making to go with Sunday dinner
Hi Joyce! Hope you enjoy today! Cheers!
These. Are. Awesome! (I used Pecorino Romano instead of parmesan.)
HI GWEN! Thank you for leaving the feedback and I’m so glad you love them!!
Better than I ever imagined! I subbed onion and garlic for the scallion because it’s what I had on hand. So good!
HI Chelsie! I know right! These really give traditional spanakopita a run for their money!!
I made mine gluten free by using roughly equal parts chickpea, oat, brown rice and sorghum flour. Very crunch dark brown top. Very tasty. I wasn’t quite sure it was finished because it seemed a bit wet inside – should it be kind of dry or gooey inside?
Hi Monica, if yours turned out gooey, then its gotta be from all the different flours used. I haven’t gotten that feedback from anyone who’s made them with all purpose flour and almond flour. They should not be gooey. How many minutes did you bake them for?
i made these with oat milk because that was all I had and they did not rise that well but they were still delicious.
Hi Lisabeth, using oat milk should not affect the rise. What size pan did you use?
I made this tonight. What a hit! My husband loved it. My three year old loved it. I love it! My hubby said “Keep that recipe.”.
Hello Rhiannon! GLad the family loved them! And thanks to your husband too!
Hello is there any substitute for eggs?
Hi Tia, I haven’t tried it without eggs. Two flax eggs though, might do the trick. Let us know if you try it!
So delicious and easy. I used almond flour and throw in protein powder for a little extra boost and they turned out great.
Hi Mia, mmmmm I’m really liking your substitutes and addin! Thank you for taking the time to comment!
Made this tonight using whole wheat flour. I also added 1t dijon and 1t garluc salt. Yummy👌🏼
Hi Gina! MMMM i like the dijon and garlic salt add in! Will try next time! Thank you
Hi Stella , this recipe is Ahhhhhmazing 😍😍 I used flax seed eggs and soo good!!! Mine didn’t come out as fluffy and brownie like as your picture :/Any idea why? Should I try a smaller baking Pan perhaps ?
Hello Diana! Yay! so happy you love them! And thank you for sharing that the flax egg works. In my opinion, the egg probably lends the fluffy texture to the bars. What size pan did you use? (I used a 7.5″ x 10.5″)
Terrible waste of scallions, spinach and feta… Sorry, but not very good at all.
Hey June, sorry the recipe didn’t work out for you.
I just made this for lunch today. I left out the dill and added garlic instead. I used 1/2 butter and 1/2 EVOO. Then I made a crumb topping with butter, cracker crumbs, almond slices and Parmesan.
Oh my, the outcome… I’m speechless.
My kids freaked out by the name “brownies”. So maybe I’ll have to rename it. Lol
I can’t wait to share this recipe with my friends.
Hi Barbara, Wow that topping sounds out of this world! Thank you so much for the suggestions and i’m super glad everyone enjoyed em! PS the name is whatever works for the kids lol
Just wish I could have included a picture with my comment. They were as beautiful as they were delicious. I’ll try the same recipe using riced cauliflower instead next time.
I’m loving my life after making these! Very tasty. This will be added to my meal prep rotation.
YESS happy to read that!
I added 8 ounces of lump crabmeat that I had leftover from another recipe and cut into 6 lunch size portions. Fantastic
Hi Steph! That sounds so delicious with the crab meat! Thanks for the tip!
Very delicious thanks for the receipt
HI Siba! Happy to read you enjoyed! Thank you for the comment!
THIS WAS DELICIOUS! Sorry for screaming but OMG lol. I followed the directions exactly except ☝🏼I forgot to separate the spinach into batches which was fine actually I just covered it until it wilted. I found myself doing a lil dance while eating it lmao. I had to give my neighbor a piece because she loves spinach and I was like “yep I made This from scratch girl” 😂 I sent her your website and we literally went over your recipes for like 20 mins. So simple, easy cleanup, and I will definitely be making this again plus the many more things I bookmarked from you. Mmmm mmmm mmmm
Hi there! Just looking at the nutritional info and wondering how many this serves??
Hi Kirsty, its for 12 servings.
I saw this on Instagram and popped in over to your site for the recipe. NO QUESTION we will love it! I plan to add garlic like I’ve if you’re commenters. My question has to do with freezing. I have been making and freezing various small “muffin” portion foods, like mini crustless quiche egg bites in silicone muffin cups and then Air Frying …. I know that potato dishes, like Scalloped Potatoes need to be baked first, then frozen. And that egg dishes like quiche is better freezing before baking. I’m guessing this would be more like the quiche category to freeze before baking. Do you agree?
HI Janice! I recommend baking them first and then freezing for this dish.
I’ve been brainstorming on variations to your recipe. As my grandmother used to say, “There’s more than one way to skin a cat”, so today I used cauliflower in it. Then added about 1/2 cup of Red Lobster biscuit mix to the batter. Wow, this just keeps getting more interesting. Thank you so much for sharing your recipe.
Hi Barbara! I couldn’t agree with you and your grandma more and that combination sounds so interesting and deliciously yummy! One of my future projects is to make these with cauliflower. To be continued….
Wow! I’m amazed! I’ve made this 3 times already in less then a week. Huge favorite! I’m making them for everyone, they also love it!
Hi Emilie! Wow! You sound like quite the cook yourself! Bravo!! And you’re sharing too! Thank you for the kind message!!
The flavour and texture of this “brownie” is amazing!
Hi Suzie! I couldn’t agree more! Glad you liked them
Use Gf flour, 2tsp dried dill and 2 cloves garlic sautéd with the spinach. Excellent
Delicious, so buttery & rich!!!!! Very easy to make. Thank you for this recipe. Definitely will be on repeat in my house!
HI Nancy! Thanks! And I agree with you completely – its a keeper recipe!!
I would love to give this recipe 15 out of five stars but there aren’t that many stars:( This recipe was totally worth all of the ingredients I had to go stock up on, all of the prep AND all of the dishes (I hate dishes.) I doubled the recipe and it is so yummy that I’m worried about how much I’m going to eat in the next 2 days…
Hi Sarah! That’s so nice of you to write! Thank you! Its a great meal, snack or pass around appetizer at a party. Glad you are enjoying the dish! And thank you for the feedback!!
I made these last night for a party. Very good. I added some cayenne for a little kick. Just finished the edges I had leftover for breakfast. Will be making again. Thanks!
Hi Sara! Glad you are enjoying this – it’s one of my favorites! And a little extra spice is perfect addition!
I have made this three times already! I made it for dinner and we really enjoyed it. I took some to work and everyone asked for the recipe. I made it for a small gathering of friends and not one piece was left. One quick question: can you bake this and then freeze it? If so, any suggestions on the best way to reheat? Thanks for such a delicious recipe!
Thank you! Sooooo good! I took lovely photos before ate 70%, then shared it cold as a road snack. Tasty both hot or cold
Hi Drea! YES they are perfect for on the road or ANYWHERE.. I’d eat em in the shower if I could lol….
I’ve written this comment 3 times and I doesn’t stick. Last try. Wish me luck. This one will get to the point. Basic question:
I want to increase my yield. I noticed you yielded 12 Blondie in your example. What size casseroles and/or roasting pan would you use to yield additional but same size as your Blondies? Say for a tasty yield of 14, 18, 22, 26, 30 and 34 blondies? If my numbers are off correct me. I’d want my Blondies to be the same thickness as yours and the same diameter. Make sense? I’m really excited about this and I’d greatly appreciate any help or direction you could spare. Thank you very much! Happy Eating! John 😊
Hi John, It will be difficult to fit a pan that size in a normal oven.. no? If i needed a high yield, I would bake in same dish several times. I hope this helps….
I have made this three times and each was delicious. It is better with one cup each flour and milk but for carb conscious you can use 1/2 cup flour and 1/2 cup milk will also work. I did this the second time and we ate it all. Its also good the next day cold slice for a snack. This is a keeper recipe. Thank you for sharing.
HI Sandy! I love all of your tips and recommendations! I’m really happy you liked the bars and thank you for writing this comment!
Delicious and great for breakfast lunch or dinner. I have made a few times, we love.
Last time I got brave and added to recipe sweet onion,mushrooms
Tomato and instead of feta used ricotta cheese.
Hi Janet, i’m so into all the add ins you described! Sounds delicious! Thank you for the feedback!
This is the best recipe, I already made it three times and I love it!! Thank you for sharing the recipe.
Hi Lili! SO happy you like these bars! Thank you for rating and your feedback!
Casserole be made in advance? Day before
Hi Irene, yes definitely can be made the day before.
I made it with almond flour and one tablespoon of coconut flour to absorb the liquid. It turned out great. A caution on salting the spinach as the feta had plenty if salt.
Thanks for a great recipe.
Hi Louisa! Thank you so much for commenting with an alternative flourless method! Glad you enjoyed!
Such a unique and delicious recipe!
Glad you liked it Lucy! Thanks for the rating!!
Soooo delish! Made it exactly as written and it was perfect! Thank you! This recipe is a keeper, for sure!
Hi Judy! Glad you enjoyed them. I find it hard to control myself around this dish lol Thank you for the feedback and supporting the site!
This is such a versatile recipe. I just made it for the second time tonight. I made it following the recipe to the t and it tastes great. Next time I’m planning to play around with the cheese and veggie mix and try a different combination. Tonight I’m serving it alongside a simple salad made with arugula, watermelon, feta cheese and mint
Hi Val, That sounds delicious! Thank you for trying the recipe and taking the time to rate it!
So yummy and I love how you can pick it up and eat it like a brownie.
Hi Maree! Somebody gets it! Thanks so much for the feedback and I’m glad you liked them!
Theses are perfect to bring to a pot luck for a vegetarian finger food option. They went very fast at the cookout I brought them too. Will make again!
Followed recipe to a tee and it’s my new lunch on the go. Thanks so much.
Hi Melissa, That’s awesome! I’m happy you are liking it!
13 x 9 pan if I double the recipe?
Hi Marjorie, It should work!
Awesome recipe! It was a hit with the whole family, who are often tough critics. I can’t wait to try more recipes!
Hi Nancy, Welcome and I’m glad everyone enjoyed them!
Absolutely delicious! The only change I made was adding garlic to my shallots and subbing Asiago for mozzarella. Will be making this on a regular basis.
Hi Anita, That’s awesome .. I thank you for trying the bars out and sharing your feedback with us!
My husband doesn’t like spinach or kale. Is there some other ingredient I could substitute instead? We happen to have a lot of zucchini and cabbage ready to eat in out garden. Would one of those work?
Hi Laurel, I understand and yes, I have a broccoli brownie version… i will link it below:
I never review recipes but this is too good not to give a shout out. I’ve made it multiple times, sometimes with flour and other times with oat flour, both great but I think I prefer the oat. Also use almond milk. Not greasy, easy handheld appetizer.
This is wonderful, thank you.
Hi Stacey, I agree with you it is the perfect app or snack! Thanks for taking the time to leave your feedback and tips! Cheers!
I added a chopped red pepper and a zucchini chopped, sautéed both and added w/spinach. Also didn’t have scallions so I used shallots. DELICIOUS!!! Love the suggestion of adding olives… Next time, and there will be a next time. Thanks so much!
Hi Geri, Thanks for the additional tips and I also love olives in this recipe! Glad you enjoyed it!
Ok so as soon as I saw this recipe, I nixed my original (more complex) dinner- and made this with what I had – served w a salad. Wow, it was gobbled up by all. This is a new go to easy delicious dinner.
Hi Karen! I love that you tried the bars and they were well received! Thanks for sharing that you coupled it with salad – perfection!
This looks so delicious, I can’t wait to make it! I’m following a keto diet, so I’m thinking of swapping out the all purpose flour & using Lupin flour. I think almond flour would change the texture too much. What do you think?
Hi Donna, I haven’t ever tried Lupin flour so I can’t comment on it. I have read in the comments that people have tried it with almond flour, gluten free flour or oat flour and it worked. Sorry I couldnt be of more help!
Spinach n cheese two of my favs, looking forward to making this 😋 would it work without butter or oil
It needs something to make them moist. Try adding half the oil….
Made these last night exactly as you listed it… oh my… YUM!! 10/10! The balance of flavors was perfect! New favorite! Excited for leftovers today. Thanks sooo much for sharing.
HI April! LOVE reading this comment! Thank you for taking the time to leave the message! Cheers!
Hi Pam – glad you liked them!
This looks so good. I love your recipes. What if I put grand biscuits at the bottom to use as a crust? I don’t have scallions
Thanks so much Jan for the kind comment! I havent tried that but it might work!
These were so delicious!
Glad you liked them! Thank you for trying the dish!
Great recipe. I sauted mushrooms and added it to the mixture. Came out pretty good!
NICE! love the add ins! Thank you for the recommendation!
I haven’t tried it as of yet but I’m definitely going to I would like to know if I can freeze the leftovers
Hi Kathy! Yes, you can freeze the leftovers. Enjoy!
Hi Stella, what a beautiful spinach pie. I will be making this recipe weekly as I love spinach pie and so simple to make. I like how it’s not heavy on the eggs and perfect for a light meal.
So glad I found u xx
Hi Mel, Welcome and I’m glad you found us too! This spinach pie bars is definitely a mega recipe and just as you described! Cheers!
l took 1/2 of corn flour. tasty 😊
MMMMM that sounds great!!
Do you need you need to squeeze the spinach to get as much liquid out? Or draining is enough?
I did not squeeze, I just drained. If you see its too wet, then i would just apply a little pressure to them with a paper towel to remove the excess moisture.
Followed your steps not missing a beat, just added more spinach than the recipe calls for. This will stay in my recipe box:))
Hi Hanan, glad you liked it and that’s its a keeper for you! Enjoy in good health!
Absolutely delicious! I made a few substitutions,(couldn’t make it to the grocery) Olive oil for butter, dried dill for fresh dill (will use fresh next time), goat cheese for mozzarella cheese and gluten-free flour instead of regular flour.
This dish was easy to put together and so tasty. Will dry make this again soon.
Hi Laura, YESSSS that’s the beauty of cooking! Using what you have and making it work! I love this comment!
I made this using fresh kale and added garlic and cumin for added flavour. Wow! Is it wrong to want to eat the whole thing?
Hi Nancy, It is not wrong to want it all! That is my feeling with these bars too!
Can I use dry Dill? My Dill isn’t the freshest.
Sure, you can try that!
Do u have to refrigerate these? Or can u leave them sit out on the counter?
Hi Ashley, MUST refrigerate the leftovers here!
Hi.. love the recipe. Can I freeze the leftovers?
Thanks so much for this wonderful recipe! I’m making it on a weekly basis for breakfast/lunch, though it only lasts a few days because both my husband & I grab little pieces to snack on cause it’s so delicious. Planning to test out additions of roasted broccoli & cauliflower as the weather gets cooler.
Thank you for the recipe, my family loved it! I was a little short on spinach so I added artichoke hearts too. Delicious!
Hi DD, glad it was hit with everyone! The artichoke hearts sounds like something I need to try! Thanks for the feedback!
Great recipe. Quick and easy. Notes for next time: Drain spinach more and bigger chunks of feta. Yum. Thanks. No photos because we ate it too quickly.
I add a small amount of sausage, red pepper, and a few mushrooms.this adds flavor and makes more of a meal for my meat eating husband.
Thank you Karen!!!
Stunning recipe! Going to be a regular in my kitchen for sure. I added a few mushrooms (sliced) which I sauteed with the onions. I also used about 14 ounces of baby spinach as I needed to use up the bag. Was extra careful to drain the liquids properly given these adjustments to the recipe. Turned out incredible! What a versatile, easy recipe xx
Hi Karla! Beautiful with the mushrooms! Thank you for leaving your feedback! Cheers to you!
Could you make this in individual muffin tins? & if so how long would you cook?
Delicious! I didn’t have dill so I used fresh thinly sliced basil and it also worked very well together. Tastes like a spanakopita but less work 😂
Amazing with tomato soup!
Hi Tani, Great tip! And yes they would be perfect with soup!!
Absolutely delicious!!! Thank you!!!
This IS AWESOME- Full disclosure: I’m Greek & I actually prefer this to Phylo dough. I added lemon zest & juice & freshly dried dill that is MANDATORY. Only thing: This may serve 12 ants – but – more like 4 servings as a main – ok. Maybe 6. So easy to put together- Be kind to yourself & make this. OUTSTANDING
Also-I used shallots because I had them on hand & heavy 3/4 cup whipping cream 1/4 cup water because No Milk & frozen chopped spinach- Freaking Awesome
I agree! BE KIND TO YOURSELF and this is definitely the right move in that direction! Thanks also for taking the time to comment and rate the recipe!!
really lovely and light. I added mushrooms.
Thanks for the recipe
Glad you found it to your liking! Thank you!
This recipe looks delicious, and the flavors should be wonderful together. I love Spanakopita. How does this freeze? Does the texture change? Should I cook it a little less before freezing, so that I can heat it up again before serving? I am always interested in make ahead meals. Thank you.
I have made this a few times and it has turned out great every time. I am going to a brunch tomorrow and wondered if putting the mixture into muffin cups would work.
Hi Pauline, OH definitely do the muffin cups! Just drastically lessen the time in the oven… i’m thinking 20-25 minutes
Found when searching for ways to use spinach. Made the closest approximation I could with ingredients on hand (subbed mozzarella and blue cheese for feta, no dill) … made in a bigger pan with slightly more Parmesan to cover the whole top; lovely thinner “brownie.”
Would definitely try again when I actually have feta as well.
Hi AMY! Thanks for sharing your substitutions and im so happy you enjoyed the bars!
Could I use ricotta cheese instead of Mozzarella?
Hi Rose, the consistency of the two cheeses differs greatly and would not work here.
I would like to try to make this the day/night before. What is the best way to do this? Store it unbaked in fridge overnight? Bake and then fridge? Thank you!
Yes, I would assemble in the dish and then bake the next day…
What would you serve this with . For a luncheon. I need a hot or cold version. I made as a trial and loved it. But would like some side dishes hot and cold.
Can this be frozen after being cut into individual pieces?
HI Helen, absolutely they can be frozen post slicing!
These are so delicious. I am making them for dinner with a special friend next week. They will also make an easy and different dish to take along to holiday season bring and shares.
I made these and can’t believe how good they turned out. Thank you!
Hi Sabrina, I’m so happy you tried the dish and enjoyed them!!1
My husband and I devoured these delicious and healthy bites of goodness! We ate them for breakfast with over easy eggs and it was a match made in heaven!!!
Btw, I use gluten-free flour and they turned out as good as if I had used regular flour.
I loved this. I am single so cut the recipe in half. That is a good thing because I ate half of it immediately. If had I made it for 12, I would have eaten for six 🙂
What main dish would you pair this with, so I don’t finish off the pan in one sitting?
I had to sub onions for scallions and some quesadilla cheese for mozzarella, cause I wanted to make it pronto. It is so good, my 12 year old niece, who is not a fan of veggies, agreed to try it and LOVED it!
Next I’m going to make it exactly according to the recipe. Thanks so much for this!
Just made this and it is delish! Everyone loved it. Will definitely make again and again. Used one 300g package of frozen spinach and it was enough. Next time thinking of adding a bit of garlic and crumbled bacon, but you can’t go wrong with the original recipe! Thank you!
Just made this tonight and Wow!!! So tasty!! Hubby wanted to add some meat to it so I added some cooked bacon. Absolutely heavenly.
I NEED to try with bacon next time! Glad they were a hit!
When I tell you I LOVE these. And so does everyone I’ve made them for!! Such a great recipe. Omitted the dill because I’m not a big fan and truly, these are amazing.
Have made this several times with gluten free flour. It is so delicious! Everybody loves it ! Thank you for sharing this recipe!
First time I made this it was fantastic! Last night I tried it with almond flour and was disappointed. It was extremely loose, not at all like the “brownie” I had made before. I know from the first time the recipe is great, so I’ve been researching how to modify with almond flour the best way. Since almond flour has more moisture than regular flour, I’m going to try it again with reducing the amount of milk. Also, I used almond milk, which I’m sure contributed to the issue as well. I know this is workable to be made gluten-free and be just as wonderful, just have to find the right adjustments.
I just happened upon your recipe on a snowy snowy day! I have all ingredients except spinach, so I am going to try it with the fresh chard I do have. Plus, I’ll use the almond flour after reading comments below. Thanks!
Excellent recipe! It came out perfectly & the family loved it! I’ll be making this regularly!
Great recipe, I usually always have all ingredients at hand. Every one in the family loves these, vegetarians and non-vegetarians alike. Thank you, for sharing.
Love this recipe! It’s quick and easy, and brings me back to our amazing vacation in stunning Greece.
Hi Diane, glad it sparks great memories for you! Thank you for the sweet comment too!
This recipe is awesome! I made it the first time as an appetizer for an Ugly Sweater party. Just finished assembling a doubled up version to bring to a Christmas buffet dinner tomorrow as a vegetable side dish. Love that it’s so versatile too!
Hi April, glad the brownies were enjoyed by all! You must be a great friend! Hope youre enjoying the holidays!!
Amazing recipe! Really great flavours- thanks so much!
Love everything you make, especially this recipe! Thank you for sharing your delicious recipes 🤗
Hi Nidia, Thank you for the kind comment! Glad you like the dishes!!
Καλησπέρα από Αθήνα!! Love your recipes! Could we have the weight in grams as well, so we don’t have to run to google search every time?? ❤️
Hello Maria! I just updated it to have the grams option. Thanks for letting me know!!
What do you mean by “liquid gold”?
Looks amazing! But I never have milk in the house. Do you think I could sub Greek yogurt for the milk?
Found the perfect pan at Burlington. 3.99 yahoo. 7X11. Added shallots and garlic. Woohoo…it’s in the oven and I’m sooooo excited. Thanks for this
i used prosciutto too!
Absolutely loved this recipe. Trying to keep the carbs down so I replaced the flour with 1 cup almond flour and 1 TBLSP of coconut flour like another person suggested. Very flavourful and nicely browned around the edges. I might try putting it in a muffin tin next time!
This looks so delicious! Can I eliminate cooking the spinach first? If I use raw spinach then there wouldn’t be any excess moisture to squeeze out.
I’m not a very good cook, but this was very good and easy to make! Next time I would leave out the salt, but other than that it was delicious and the crispy Parmesan on top was the best! This will definitely be a regular meal for me
I just love your recipes soooo much !! As a busy mom who still likes to cook for her family, I so appreciate these easy yet delicious recipes. Tried these squares tonight and they were a hit! Perfect for a dinner side, lunch, breakfast or snack. Thank you !!
We all lived your spinach brownies and that is a huge compliment in our family because there is usually one that doesn’t like . Can you freeze please
This was so good! Just checked the servings and my little family of 3 polished off all but one slice – oops! We had it with a small portion of salmon and a small salad.
I made it in a 9” pie tin and had to substitute apple sauce for one of the eggs when I realized I was short. Still yummy and I know I’ll be making it again VERY soon!
uh-ooo… I knew I shouldn’t have made these – WAY TOO GOOD!! I went with all olive oil, no butter, one leek instead of scallions, Italian blend for the motz and parm because I didn’t have those, and used a ww flour – also added one can of artichoke hearts (chopped)(because sometimes I put those in my spanakopita). It’s a fabulous recipe -thank you!
If you like Spanakopita, you will love this! I made this just as written (ok I may have increased the feta and dill because I didn’t measure 😀) and it came out great. I also took it to work the next day, and it reheats well. Will definitely make this again. Thanks!
oh my yumm
Easy to make and tastes delicious!
I made this for brunch and it was a hit. I used olive oil instead of butter and I didn’t add mozzarella cheese. I served it when it had cooled but some guests mentioned they enjoyed it more when I warmed them up in the toaster oven.
I used a 13 x 9 pan but I should have used a smaller pan. BUT that being said it was amazing!!!! Thanks for sharing.
These are outrageously delicious!!!
Holy moly! These are AWESOME!!! I made them for dinner with a simple green salad. Baked them in a 9 inch pie plate, cut into 6 wedges. They were a cinch to make! Thank you for sharing this gem!!
I made this using almond flour for a work group meeting and everyone loved it! Thanks for an amazing dish.
I made these last night, and am VERY happy with the results! Such a great alternative to spanakopita, but with all the flavor. I ended up using a larger pan, so mine came out thinner than what the picture looks like, but the taste is fantastic. I will def be making these again. Thanks for the recipe! 🙂
Thanks so much Greg!
Easy to make and delicious! Thanks for clear directions.
Thank you for trying the recipe! I’m glad you enjoyed it!
I think this is the best recipe I’ve made in a long time, was excellent 😋
Was so yummy. Easy to follow recipe. Made no edits. Thank you!
Omg. These were soooooo good! Tasty warm from the oven or even cold from the fridge. Added garlic and will omit the dill next time, just personal preference.
My whole family enjoyed them. Even our picky 2 year old ate half his serving, until his sister pointed out the green stuff was spinach 🙄 Will definitely become a part of our meal rotation. Thank you so much!
Fun recipe. This time of year we have more baby mustard greens in the greenhouse than we know what to do with so I destemmed large bunch and wilted them as one would the spinach. I also opted for hard red wheat flour which produced a nice hearty flavor in the finished product. Our chickens are giving us smaller eggs in the winter months so I used 3 instead of 2 and it all turned out great. While I love spanakopita or even a spinach pie version this recipe cuts the amount of oil that one would use for the filo dough so seems healthier.
These are amazing. I think they’re tastier than spanakopita. Next time I may add some cooked chopped bacon hehehe
Hi Jordan, You’re awesome! That’s a pretty great compliment! I say definitely go for the bacon!!
can these be frozen
Hi! Can I replace the all purpose flour with almond flour?
Thank you so much for this amazing recipe!!! Made it exactly as is and it was delicious! Topped it with some hot sauce 🙂
SO good! Quick and easy. I used heavy cream instead. Looking forward to trying variations of this, maybe bacon, spinach, and gouda.
Would leftovers freeze well?
I cannot wait to make this.
This recipe is very common in north western Greece (ie Yiannena region), but they usually layer it, spreading the flour mix on top and bottom with the green ingredients and the feta in the middle (and of course no Parmesan, only feta).
Great taste either way
Hi George, yes, i’ve seen it made like that too! Thanks for sharing it – will probably try it that way soon!
It was delicious! I will definitely be making this one again.
This was really good, really enjoyed it!!
Omg this recipe has changed my life. Will be eating for breakfast, lunch and dinner. Thank you!
Yummy! Thank you for the recipe!
DELICIOUS! Made this tonight using GF Cup4Cup flour. The 17 month old loved it dipped in ketchup!!! So so goo!!
I followed this recipe exactly except I used Bob Redmill 1-for-1 gluten-free flour. I brought them to a women’s Bible study potluck and I had cut them into about 25 squares, they went like hotcakes.
The texture was a little gummy with the gf flour , like not powdery layers which the pictures on the recipe show, but it didn’t matter, it was such a delicious recipe.
I’m pregnant and need to eat a low carb diet. It’s suggested I eat 3 eggs a day, lots of leafy greens, and one serving of dairy plus lots of protein for my breakfasts, so I’m going to make this recipe and use almond flour next time, add extra eggs and some diced cooked chicken breakfast sausage and I think it will be just as good!
Plus I can just take a couple squares out and pop them in the air fryer to reheat (I did this with the few left over pieces and this is how I recommend reheating them).
Thanks so much!
Hello, looks amazing. I would like to try it. is it possible to use frozen spinach, by any chance? thanks 😊
YES! just defrost and ring out liquids
It’s in the oven, and it smells amazing. Can’t wait to take it out. waiting the 10-15 minutes to let it cool a bit won’t be easy.
Hi Carmela, hope you devoured them!! Thanks for trying them out as well!
Perfect for a dinner party! Travels well and heats up well!! Everyone loved them. Gone in seconds!
Hello Dr Kimberly! Thanks for trying it and YESSS you know its good when it disappears!!
Very good and very easy to make !
As a gluten intolerant, I loved spanikopita but couldn’t eat it anymore. I’m happy to make this recipe with no gluten flour.
Great taste, I’ll do it really often.
Hi Anne, it’s perfect with gluten free flour! Thanks so much for the sweet message!
I have made a million times from that date I saw your recipe! so easy and delicious! greetings from Greece!
When you state the amount of cheese (4 ounces), is it by weight or volume (1/4 pound or 1/2 cup)?
This is really delicious! I’ve made it as written and also used the recipe as a base and experimented with other vegetables and cheeses.
Hi Rachel, PERFECT! thanks so much for the kind rating and trying out the dish!
I have made these twice and they are so delicious! I love spanikopita, and this really hits the spot! I make them in a 8X8 brownie pan, and they are probably thicker than pictured with this recipe, but so GOOD! Same baking time in a convection oven. I am excited to make them for my daughter in law with gluten free baking mix, as she has celiac. Thank you for this recipe, it is now in my rotation of yummy things!
HI Wendy, YAY! So glad you enjoyed the bars and I think they will perfect with gluten free flour for your daughter in law! Cheers and thanks for trying the recipe!
Thank you LInda!!!
I used half chick pea flour and half plain four. Delicious! I wonder whether to use chick pea flour only next time. Would the work?
It might work! Great idea!
Delicious recipe. A quick shortcut from the traditional spanakopita with phyllo but very tasty and a fraction of the time to make. Keep those yummy recipes coming!
Yiasou May! Thanks so much for trying these easy spinach and feta bars! I am planning on it!!
omg..this was delicious. they disappeared too quickly!! will definitely make it again. thanks so much for the easy recipe!
I’m a new follower, but this got my attention:)
I made a keto version for my husband substituting 3/4 c almond flour and 1/4 c coconut flour for the 1 c of flour it originally called for. Kept everything else exactly the same and it came out delicious! Making it again tomorrow! So good!
Has anyone tried this with a different veg? I was thinking butter squash but not sure if that’s gonna work
broccoli is amazing I have it on the website!
I cut this into 1 inch cubes and put pretty cocktail pics on the top… A perfect appetizer! I will make this again and again thank you so much
This was amazing! I made this last night and my whole family loved it! It was easy and delicious! We loved it so much that I making this tomorrow again. Thank you and love your site!
Can I make as muffins?
I love this 🤤🤤 so does my 9 year old. Obsessed with the flavors. Thanks for your recipes!!
Can you freeze this?
These were a hit in my house! I was asked to put this recipe on repeat!
I made these last night, and they were delicious. However, they were not cake like brownies, but much more dense…did not alter recipe at all and used approximate size pan 10.5 x 7.5. Any thoughts? Has anyone tried a 9 inch deep pie plate?
Have you made it with Almond Flour?? Im gonna try friday!
It looks amazing
Hi Deb, I have not tried it but many commenters have and said it works!
Hi if I want increase recipe ingredients by 1.5 or 2.0 do you suggest one big batch in a deeper tray or splitting across two baking trays?
What would be a good side dip for this, your tzatziki or something else?
I would do two trays personally. You can serve this with tzatziki for sure! YUM
OMG this recipe is my absolute favorite & it is so forgiving with tweaks: I use 16 oz baby spinach, lots of minced garlic & substitute 1 cup of heavy cream instead of milk. I gobble up a quarter of the dish in one sitting. Definitely a keeper.
Stella, did you try making the brownies by substituting olive oil for the butter? Wanted to hear from the expert before I made them!
Love your recipes and your enthusiasm for life.
HI Debra, thanks so much! Yes, i’ve tried this with olive oil and butter and both are amazing! Sorry for the late response!!
This recipe is so delicious! I tried it today and it immediately became one of my favorites!
I forgot to rate in my previous comment. Sorry!
Thank you Birgit!!!
How much dill do you use if you’re using dry?
The rule of thumb is you use 1/3 the amount of dry to the amount of fresh. I this case, you could use up to 2 tsp dill, but you can adjust the amount to taste.
Hi All, these are a family favourite of ours, so delicious and simple. I was just wondering whether anyone has cooked them ahead of time and frozen them?
AMAZING! These came out perfectly first time, the dill flavour is so complimentary. These are such a good snack to keep in the fridge, a bite of goodness too with all the spinach!
Can this be made in the morning and baked prior to serving??
Hi Sofia, Yes that should be fine!
Hi this looks delicious my kind of food yummy 😋
Fabulous dish on so many levels. Served at a celebratory dinner with resounding success; one comment was this dish could replace my signature dish at thanksgiving, another said it was the star of the meal, all high praise in my opinion. Dish was prepared as written minus the scallion and pepper due to dietary restrictions.
I love this recipe! The first time I used AP flour but I tried almond flour last night as I wanted a low carb option. It worked beautifully! I also halved the spinach and added some broccoli instead (a bag of microwaved broccoli) and it really kicked it up a notch. Thanks for sharing this! (Although I refuse to call it brownies haha!)
I used chickpea flour and it turned out great too. I even replaced the feta cheese with tufo and it worked as well too.
Amazing! I make spanikopita from time to time and it takes HOURS (dough from scratch). This is so much easier, and, dare I say it, I may even prefer it. Three things I did differently:
1) One kid hates onions so left this and the dill out (used onion and garlic powder instead).
2) Used a trick from my mom’s spanikopita secret: instead of cooking the spinach, I salt it for about 15 minutes, squeeze out the liquid, rinse, squeeze out again and then chop. It gets rid of the liquid without making the spinach slimy.
3) I used 1/4 cup of olive oil instead of butter and subbed in white spelt flour (a little easier on the tummy).
I gave out to a number of people at work who all RAVED and immediately asked for the recipe.
As someone with Greek ancestry, I always plan to make spanikopita for celebrations, and never have the time in the end. This is definitely going on my Easter table this year!!!
I have made this many ways! Always GF. I’ve used half almond flour—great. I’ve used all almond flour—great! I tried adding Greek yogurt (working on increasing my protein) and I added two eggs to offset no-fat yogurt. That also was good, but I prefer it without. I love this recipe!!
Hi Angel, Thanks so much for sharing your tips and feedback with everyone! VERY useful!
This is great. Have made it several times and it always looks and tastes fabulous while easy to put together. Doubled the recipe this time to give some away. As I am not great with phyllo pastry I love the spinach pie taste without the hassle of the pastry
can you double the recipe and use a 13×9 pan?
Hi Maryanne – that should work okay, I would use a slightly large pan though if possible. If not, you can use the 9×13 and it will take a bit longer to cook since they will be thicker.
I made these and absolutely love them. I wondered if the recipe could be doubled
thank you so much for your recipes!!! i made this but with frozen spinach and i still loved it!!
HI Sandy! Thanks awesome – thanks for trying it!
Just served this for Easter breakfast. Five stars from everyone!!
HI Nicole! YES – i love to read that!! Happy Easter to you and yours!
I saw this, had all the ingredients except spinach and mozzarella so used Cavello Nero and doubled the amount of feta. It was great and I’ll definitely make it again using spinach and mozzarella.
I think it would be good cold in picnics 👍
Hi Lorna, glad it worked out for you!! Thanks for trying it!
This was good. Next time I will try adding some bacon. Good for breakfast as well.
came out beautifully, Delicious!!
These were amazing! I used King Arthur GF flour + a 1/4 of xanthan gum instead of the AP flour. Despite the fact that I spaced out and forgot to add the melted butter or oil, these were moist, so flavorful and a huge hit. I’ll definitely make regularly!
easy to make and very tasty
Loved this recipe… a much easier way to get a spanakopita fix on a weeknight without having to fuss with phyllo dough.
Hi Brooke! EXACTLY! Thank you for trying out the recipe and the kind review!
Just made this so good 😊. Any tips on reheating ?
Hi Lisa, just in a mini oven (on 350 F for 15 minutes)
Fantastic dish! Although, you do not need to cook or chop the spinach first. Just throw it in the mix. Turns out perfect! I make my quiche with spinach and don’t precook or chop it, just use baby spinach
It was YUMMY! Thanks for the recipe!
So delicious made it for the week it lasted one day!
This was soooo delicious and easy!! I definitely look forward to making it again.
Thanks for trying them Tanja!!
This is the second recipe I’ve made of yours in two weeks and they were both fantastic! I added zucchini because I didn’t have enough fresh spinach and squeezed out both after I sautéed it. I only had unsweetened vanilla almond almond milk and I didn’t taste it. I added 3/4C because it’s watery. This was yummy. I will definitely make this for my larger family. Thank you!
HI Josie, Glad it was a hit with you and thanks for sharing your substitutes with us all!
I made this for Orthodox Easter. It was delicious. I made a mistake and added the Parmesan(I used mitzithra) in the mixture instead of on top and I used olive oil but would like to try with butter next time. It’s definitely a keeper and comes together quickly. Thank you for sharing
Hi Chrissy, glad it was enjoyed on Easter! Xronia Polla me ugia!
Can you substitute whole wheat flour? Does it work as well?
Hi Jodi, yes you can sub in whole wheat flour no problem!
This is my second time making this recipe. It has. become one of my favorites. I use tzatzitzi sauce to dip with it and it is delicious.
Hi Sheila, glad you liked the bars so much! Thanks for the kind rating!
Very delicious and healthy! Love this recipe!
Hi Mirjana, thank you for trying the recipe out! Glad it was enjoyed!!
bravo kopelia mou! είσαι υπέροχη. Γεια στα χέρια σου
Υιασου Ιοαννα μου! Ν’σαι καλα! Σ’ευχαριστω για την υποστιριξη σου!!!
HI Alina, thanks for trying them out!
Wow truly amazing!!! All the flavors of spinach pie and almost none of the work! What a treat!
HI Jessica, glad it was a hit and you enjoyed it! Thanks for the rating!
Hi, I want to make this for mother’s day. can I bake in mini muffin tins? how many would it make do you think can can I make ahead and reheat? or just leave out and serve room temperature?
Yum! I had a ton of spinach and tatsoi from my garden that I needed to use, so this was perfect. I added some garlic powder, but followed the recipe otherwise. Excellent recipe — I’m portioning it for us to have for quick breakfasts/lunches for the rest of the week.
Hi Rebecca, Love that you enjoyed the bars with spinach from your garden! Cheers!
j’aimerais réaliser cette recette mais pouvez vous me donner le poids de farine
1 tasse corresponds à quel poids en grs.
Make these all the time. Thanks for the recipe
Glad you like the recipe!
Could you type it was 4-6 sheets of filo, alternating butter every two sheets?
Never tried one of your recipes before. This recipe sounds amazing and we love anything with spinach in it! Can’t wait to make it.
Just curious. I’m wondering why you would first sauté the spinach in the olive oil, scallions, season with salt and pepper and then drain the spinach in a colander and pat it dry? Most of those flavors are then lost. This recipe sounds delicious but I think I will first wilt the spinach, set aside and drain and then add it to the same skillet after adding the oil and sautéing the scallions; then add the salt and pepper. (Oil and seasonings are not needed to wilt spinach).
Hi Vee, I thank you for your insight and feedback – I’m sure it can be made both ways. Just remember, that the feta is salty too! You’re going to love this dish! ENJOY!