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.
Thank you for swinging by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!
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?
I’ve made this a doz or so times now since finding this recipe; which is testament to how good it is. Of course like most recipes there’s always something in them that I haven’t got & have to substitute but it’s always worked out ok.
Everyone loved these! I made the batter ahead and stored it in the refrigerator for a few hours until I was ready to bake them. I didn’t have the size pan recommended, so I scooped the batter into a 24 mini muffin/tart tin and baked for about 20 min.
Didn’t have any spinach, so used tender stem broccoli leaves (we’re growing it) and courgettes (growing them too) added olives and used whole meal spelt flour. Absolutely gorgeous outcome. Thanks
I buy the plastic 5oz tubs of fresh baby spinach, do you use frozen?? I am not sure how much spinach to use here.
Made it yesterday and it came out just great!
Going to explore your Greek food section
Best regards all the way from Israel 🙂
I haven’t tried this recipe. It looks very good. I’m wondering if I can butter a muffin tin and make them into muffins…just to save on cutting. They’d be ready to serve if selling at church.
Thank you!
Still learning to cook. What a lovely time I had making this. Makes me feel encouraged to try more recipes. Next time I won’t overdo it on the salt or dill and I might add garlic. Thanks:)
So delicious!!! Yet so simple to make!! I’ve made these multiple times now; everybody always loves them.
I made this already once and it was amazing!!! Wondering if I can freeze these?
Another 5 star dish! I love all your recipes!
Made these with almond flour but followed recipe as written. They were wonderful, served with a Greek salad and we had a heavenly meal. Thank you.
Hi Yvonne, Glad you tried them and liked them – thank you for the kind review!
These were fabulous! My whole family loved them! I enjoyed them for breakfast. I think I added more dill because I didn’t measure and I love dill anyway! Will definitely be making again and even going to share with my Greek relatives. Thank you for the recipe.
Hi Cathy, That’s wonderful! Glad the whole family enjoyed! Thanks also for the kind rating!!
Made exactly as recipe and it turned out so delicious. The friends I made it for all wanted the recipe.
Hi Kim – love iT!!! Thanks for sharing with everyone!
These are fantastic! I took them to a party, and they were gone in (literally) minutes. I used frozen spinach (indeed, 2 packages). Because I’d squeezed out the liquid after cooking, I skipped the scallion-spinach-together step, and melted the butter in the same pan along with the softened scallions. I baked it for 40 minutes (buttered the pan generously) and it looked exactly like the picture. Bravo! From now on, this is my buffet contribution. Thank you!
Hi Elinor, That’s so awesome and thanks so much for sharing your experience and feedback with everyone!
These were awesome!! Will definitely make these again and again!
Hi Cece, thank you for giving them a try and sharing your feedback!
Please answer my original question. Others I’m sure would want to know!