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
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Thank you so much for this amazing recipe!!! Made it exactly as is and it was delicious! Topped it with some hot sauce 🙂
where’s the trans fat come from?
Hi! Can I replace the all purpose flour with almond flour?
can these be frozen
YES!
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!!
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.
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!
Was so yummy. Easy to follow recipe. Made no edits. Thank you!
I think this is the best recipe I’ve made in a long time, was excellent 😋
Easy to make and delicious! Thanks for clear directions.
Thank you for trying the recipe! I’m glad you enjoyed it!
wonderful dish!
Thanks so much Greg!
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! 🙂
I made this using almond flour for a work group meeting and everyone loved it! Thanks for an amazing dish.
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!!
These are outrageously delicious!!!
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.