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.
Notes
Nutrition
Looking for more?
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??
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….
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!
Hi. Do you refrigerate any leftovers? Thank you.
Barb
Hi Barb, Yes definitely refrigerate the leftovers in an airtight container or zip lock bag.
Can you freeze this portions? I think it would be great lunches.
Can I use dry Dill? My Dill isn’t the freshest.
Can this be made the day before then baked on serving day
Hi Carolyn, YES, just make sure you cover and refrigerate it.
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.
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!
Wouldn’t that depend upon the size of the bunch?
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!
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.
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!
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!
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!
So if using fresh baby spinach it’s only one 10 oz helping? Seems like after we cook down 10 oz it wouldn’t be enough? Please confirm and thank you! Making tomorrow!
Sorry, I’m a bit confused. How doyou figure that 20 ounces of cooked spinach equate to 10 ounces of fresh? Generally, a good rule of thumb is that one cup and a half of cooked fresh spinach is roughly the same quantity as one 10-ounce package frozen. When a recipe calls for cooking fresh spinach, 1 pound of fresh spinach yields about 10-12 cups of leafy greens, which cooks down to about 1 cup. So it should take about three pounds of spinach to equal 20 ounces cooked. By the way, frozen spinach has been cooked at least to some degree, which is how they can fit a whole pound of spinach in those little 10-ounce packages. I sure would love to try this recipe but would like to hear from you about this first, please.
Heyyy should I cover this while baking?
Dee, If you cover it, it wont get that amazing golden brown crust.
Could this be made with frozen spinach?
Hi Diana, absolutely with two 10 oz packages of spinach, cooked
Thank you I had the same question. Frozen spinach is always in my freezer. I can’t wait to make this recipe for a party I’m attending
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!
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 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!
I liked these a lot, and i will probably make them again, but I think I’m going to like the spinach puff pastry swirls even more. I used goat cheese bc feta is too salty, and 2 tsp dried dill bc that’s what I had on hand (I should have used a little more). Next time, I’ll use parchment paper bc they do stick to the pan quite a bit. But they were easy to prep and I love that we can also use frozen spinach.
Tried it with 1:1 ratio and it was awesome
I used gluten free flour and they were perfect
An absolute new favorite! I did use the olive oil instead of the butter and it is sublime! I look forward to trying more of your recipes. Thank you, Stella. Stin ygeia sou!
HI Patricia! Welcome and I’m so glad the spanakopita bars were a winner for you! Thank you for trying them and as always: kali oreksi!!!
excellent , I have just made it and it was delicious and a great quick dinner option. will try it with almond flour next time.
Hi Kat, so happy you liked the bars! Thanks for the kind rating!
Can I go with chickpea flour instead? I love your videos you are a cooking genius. Maybe you are an undercover chef. Keep the healthy recipes coming. God Bless.
Hi Mona, I might be lol thank you though – that kindness is infectious! I dont have a lot of experience myself with chickpea flour, but I can say this: If you’ve successfully subbed in chickpea flour for regular all purpose flour in the past, then it will most likely work here too! Enjoy!
Hello Stella!
I am beyond thrilled that I found you and your amazing website. As a 100% Greek girl, I absolutely love having access to so many more recipes that my mother was not able to teach me before she passed away.
I am going to try this today and I may mix the flour with cornmeal to see how that works out. My mom made the best plasto(sp?) that I was never able to replicate. Of course, my immigrant mom never used a recipe so replicating it is very difficult. I am hopeful, this recipe and mixing it with cornmeal achieves a plasto flavor!
If you happen to have a plasto recipe, I would be thrilled to try it!
Thanks again! Your recipes are delish! Happy Thanksgiving! 🍁🦃
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!
ca you freeze to save?
Hi, I do freeze individual portions. From frozen, I’ve successfully heated @ half power in the microwave for 6 min. My microwave is basic & probably low watts. Good luck. Michelle C.
I’ve heard you can use the liquid from canned chickpeas as an egg sub I’ve never tried it myself but people say it works!
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.
I use Just Egg replacement and comes out wonderful.
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!
Did you sub 1:1 almond flour?
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?
Followed the recipe exactly and it was a huge hit! Will definitely go into our rotation. I served for dinner with a Greek salad. Would make a great brunch dish too. May try to add pancetta and or black olives next time. Very versatile recipe.
Garbanzo bean flour came to mind as a good flavor mix with the other ingredients. Or a mix with some other gluten free flours?
I make this with half almond flour and half oat flour or sometimes 2/3 × 1/3 – works out fine – sometimes sub in a little oat bran just for good measure…