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 made this tonight. What a hit! My husband loved it. My three year old loved it. I love it! My hubby said “Keep that recipe.”.
Hello Rhiannon! GLad the family loved them! And thanks to your husband too!
i made these with oat milk because that was all I had and they did not rise that well but they were still delicious.
Hi Lisabeth, using oat milk should not affect the rise. What size pan did you use?
can I replace the milk with cream? and would it be the same amount?
I made mine gluten free by using roughly equal parts chickpea, oat, brown rice and sorghum flour. Very crunch dark brown top. Very tasty. I wasn’t quite sure it was finished because it seemed a bit wet inside – should it be kind of dry or gooey inside?
Hi Monica, if yours turned out gooey, then its gotta be from all the different flours used. I haven’t gotten that feedback from anyone who’s made them with all purpose flour and almond flour. They should not be gooey. How many minutes did you bake them for?
Can you freeze these ?
Better than I ever imagined! I subbed onion and garlic for the scallion because it’s what I had on hand. So good!
HI Chelsie! I know right! These really give traditional spanakopita a run for their money!!
These. Are. Awesome! (I used Pecorino Romano instead of parmesan.)
HI GWEN! Thank you for leaving the feedback and I’m so glad you love them!!
Looks delicious making to go with Sunday dinner
Hi Joyce! Hope you enjoy today! Cheers!
These were great! Awesome flavor and texture. Easy, delicious recipe!
Hello Victoria! I couldn’t agree with you more lol! Im very happy you liked the bars!
I made these and wow! So delicious, I only had mozzarella cheese on hand and they were still very tasty. I used 1/ 2 all purpose flour and 1/2 almond flour. 👌
Hello Dee! Love the half and half with the flour sub in! And I’m very happy you left us a comment! Cheers!
Made this last night! Had on hand most of the ingred. Added diced jarred roasted peppers, used shallots instead of scallions, only had dried dill and we really enjoyed the meal. Thanks. So easy to assemble.
Hi HIllary! Thank you for the feedback and the add in idea! Sounds Delicious! Cheers!
I love this recipe but think if using frozen chopped spinach use only one 10oz package
Yes, can also work with one bag, won’t be as spinachy.
If using frozen spinach do I still sauté scallions?
Hi Courtney, I would sauté the onions, but you don’t have to.
Oh yumm.i can not wait to try it.thank you.
Hi Harper, you will love them!!
Hi
I made this dish tonight and it was delicious 😋
Judith
Hi Judith! So happy you enjoyed them and thank you for commenting!
Delicious. The flavours went so well together. I did add some minced garlic.
Hi Romy! Happy you liked the recipe! Garlic definitely works with this one! Thank you for rating!
Great recipe warm or cold. Good “grab ‘n’ go snack or quick lunch w apple or pear. I used frozen spinach and worked very well. Would make great muffins too. ONLY suggestion is to omit added salt…the feta carries enough of the salty backbone. Thank you….great alternative to salty or sugary snacks.
Hi Diane! Exactly, ideal for on the go eats! And I’m glad you commented that the frozen spinach worked for your since lots of readers were asking that question. Definitely always salt to your taste palate, especially with feta, like you said, you have to be conscious of the salt. Thank you very much for rating the dish too!