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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My family loved this so much I’ve made it twice this week for supper and served it with a Greek salad. My daughter said she’d be happy to take it for lunch to school every day. Apparently so would her friends because she seems to be taking 3 or 4 more pieces than she could actually eat!
l made these last week and they were really good,another keeper.
Spinach and feta brownies! Great name!!!
Beyond delicious!!!!
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!
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?
have you tried this with phyllo dough on the bottom?
This is a delicious dish! Made it for a Sunday brunch and my family loved it. Yum! ❤
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!
I have not made this yet but it keeps showing up on my FB feed and I am loving it. I can’t wait to try it. I thought I might add some finely chopped olives (or not) and perhaps some sun dried tomato’s? Tempted to try it as is first then add as I need and reconcile moisture as needed for add ins. I live in Texas and we crave our robust flavors.
Very tasty!
HI Alina, thanks for trying them out!
I replaced the milk with ricotta cheese😋
bravo kopelia mou! είσαι υπέροχη. Γεια στα χέρια σου
Υιασου Ιοαννα μου! Ν’σαι καλα! Σ’ευχαριστω για την υποστιριξη σου!!!
Very delicious and healthy! Love this recipe!
Hi Mirjana, thank you for trying the recipe out! Glad it was enjoyed!!
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!
Can you substitute whole wheat flour? Does it work as well?
Hi Jodi, yes you can sub in whole wheat flour no problem!
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!
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!