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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Amazing but i think next time i am going to add more spinach! not sure i added enough. it was delicious !!
Hi Sandra, Glad you liked the recipe! And yes, add in more spinach if you like!
What can I substitute for feta cheese?
Hi Laura, cotija cheese or goat cheese!
Can I use dried dill?
This is delicious. Definitely would make again.
HI Angela, glad you liked the dish! Thank you for the rating!!
Absolutely delicious! Can this recipe be prepared the night before and cooked the next day?
Hi Johanne, yes it can and i’m glad you liked it!
We love spanikopita so we thought this would be worth a try and we were right. Delicious! We used almond flour and followed the recipe as written. This is so much easier and quicker than using philo dough. Not the same but definitely a great alternative with a lot of wonderful flavor. We will be making again and again. Thanks for the inspiration!
Thank you so much Cyndi for trying the recipe and sharing your feedback with us! I’m so glad it worked with almond flour and its definitely simpler without the phyllo!
Absolument délicieuse.
Merci Samira!!
So delicious! Made it 2 days in a row. I didn’t have mozzarella so used Cheddar and it still tastes yummy. Going to make this to take to work for lunch.
I’m doing low carb so was concerned about the flour, but the Carb connection ft is quite low. I can’t do almond flour due to an intolerance.
Thank you for your lovely recipes!
Hi Lara – YES! perfect for grab and go and I’m so glad it worked within your nutrition guidelines!!
I’ve just made this and it is delicious! Went back for seconds 🙂 Will be making this again and again!
HI Tessa, I’m the same way when I make this dish! Thank you for the supportive rating!
Absolutely delicious slice. I added Walnuts and Dates and only used a third of the honey, as the bananas were really really ripe.
Even the fussy daughter loved it.
Another keeper to add to the baking rotation.
Well done on this recipe you are on the money with this one!!
Hi Louise! I’m glad you enjoyed the banana loaf!!
Ohh…..I haven’t made this yet but I so want to! And I was thinking I wouldn’t buy fresh dill to make your tzatzki because I don’t use it often enough but, now I can make your chicken gyros and tzatzki again along with your spinach & feta brownies and can justify buying the fresh dill! Do you think the low fat or fat free Feta would work with these? I’m a spanikopita lover and cannot wait to give this a go!
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!
Could you type it was 4-6 sheets of filo, alternating butter every two sheets?
I thought it was very good and a nice change for breakfast. I would use a smaller pan next time to make it a bit thicker. It also stuck to my pan more than I would have liked so maybe I would coat pan with butter vs cooking spay. Overall. I liked it and will make again with adjustments! Great flavor!
Make these all the time. Thanks for the recipe
Glad you like the recipe!
bonjour,
j’aimerais réaliser cette recette mais pouvez vous me donner le poids de farine
1 tasse corresponds à quel poids en grs.
merci.