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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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!
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 used chickpea flour and it turned out great too. I even replaced the feta cheese with tufo and it worked as well too.
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!)
Amazing!
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.
Hi this looks delicious my kind of food yummy 😋
Can this be made in the morning and baked prior to serving??
Hi Sofia, Yes that should be fine!
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!
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?
How much dill do you use if you’re using dry?
1/2 tsp
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.
I forgot to rate in my previous comment. Sorry!
Thank you Birgit!!!
This recipe is so delicious! I tried it today and it immediately became one of my favorites!
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!!
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.
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?
Thanks!!! ❤️
I would do two trays personally. You can serve this with tzatziki for sure! YUM