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
Looking for more?
can you freeze individual pieces?Merçi
Yes!
Merçi from Toronto.
can we make it eggless
My family loved this!! Instead of squeezing the liquids out, I just added some wheat polenta and it was amazing. Crunchy and yummie!
HI Tatjana, That’s awesome feedback – thank you for sharing with us!
This was absolutely delicious! I didn’t have enough baby spinach so added in a large grated zucchini, squeezed in muslin to remove excess liquid. I also used 4 eggs, as they were a little bit smaller. Added finely chopped fresh mint with the dill and used danish feta, only because I had no Greek. All in all though sooooo DELICIOUS! Will definitely make again, thanks so much for sharing!
Hi Barbara, That sounds delicious! Glad you took the time to share your feedback with us! And thank you for the rating!
I’ve made this a few times and absolutely love it! I doubled the recipe and wanted to know if it
can this be frozen after it’s baked?
Hi Angela, yes it can be frozen after its baked. I would recommend wrapping each individual piece for best outcome!
What a lovely recipe. I just used olive oil (no butter) and instead of pat drying the greens, I just gave them a good squeeze in the colander instead to allow the liquid to drain. Many thanks for sharing, Stella – I made these for my dad who’s unwell in hospital and can’t stomach much food and he wolfed this down and requested a repeat for the next day!
Absolutely delicious, so nutritious. I call them squares. I am intolerant to cream, milk and can only tolerate a small amount of cheese so l use grated mozzarella dairy free, and a smaller amount of Parmesan. Dorothy
Awesome feedback! Thanks Dorothy!
Great recipe, and so easy. Just as delicious as a spanakopita that takes forever to make. I tweaked it a little for me, I put a small diced onion in with the scallions, and seasoned with garlic salt and pepper. I did half milk and half heavy cream, more feta, deli sliced mozzarella that I diced since I didn’t have shredded on hand, and 2 bags of 6 ounce spinach because I didn’t see anything 10 ounce size in my store, and I just cooked it at one time. It was fabulous, thank you for sharing. I am going to post in my food group and put your link so they can follow yours to the letter.
Hi Elise, thanks for sharing your feedback with everyone! Glad you liked the bars!!
absolutely delicious!
glad you liked them REbecca!
made this for a family party…went in minutes! Absolutely delicious and so easy to make 💕💕💕
Hi Susan, glad it was a winner with everyone!
I’m anxious to try this but my oven us licked shut. Do you think this would work in an air fryer? Have you tried other veggie combinations? I love the ones you’ve used. But my mind tends to work OT. I’m curious about cauliflower, broccoli and shredded carrots.. or shredded cabbage, carrots and sweet onions. Maybe chickpea flour. I’m excited to try this ,🤤
Hi Gayle, yes, it can be baked in an air fryer too. Also yes, almost any combination should work here. Just make sure you drain any liquids
This was delicious but next time I’m adding 2 minced garlic cloves with the scallions. I think that’ll definitely enhance the flavor.
Hi Lidia, great idea!
Very good. I used a 9×9 dish and it worked fine. I also was a bit short on spinach so I had some nice shitake mushrooms that I cut up and sauteed with the scallions and added those. We really like this recipe. thanks.
Hi Danita, thanks so much for sharing your feedback and suggestions!
Could I use dried dill?
Hi Sheila, yes you can, but i would do 3/4 tsp to 1 tsp dried dill
can you use (drained) frozen spinach? a d if so, do you still need to sautee?
Hello, no need to saute the frozen spinach – it is already cooked. yes you can use frozen here!
I am cooking this every week. I will never get tired of having it
Hi Jo, glad you love it!