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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This was a hit, my husband and I loved it, made it two times already!
Hi Inese – so glad you both enjoyed the dish! Thanks for the review!
Love, love this recipe! Easy to make, serve warm or cold. I served it with a Romesco sauce as a base. I did not have any feta in the fridge, so I used cotija cheese and it worked out great!
Hi Grace, LOVE this with cotija cheese – thanks for trying it and your kind feedback on here!
I made t for 20 min.his in mini muffin tins as an appetizer for a baby shower. They were perfect. The recipe made 36 and I cooked them at 375° for 20 min.
took me an hour to put together, but WELL WORTH IT!!
HI Carole, definitley worth the work!
I made this very good, but mine were on the flat side. Maybe need to double flour , eggs , milk etc for more thickness
HI Angie, in what size baking dish to bake it in? That could have made the difference…
Delicious and really easy to make with ingredients I would usually have in. I swapped the spring onions for 0.5 ordinary onion.
HI Bee, So glad you liked the bars! Thanks for sharing your feedback with us!
Baking bucket list for coming Saturday.
I’ll sub the milk for cream and will be using low carb flour!
Looking forward to baking these two recipes (Zucchini pie tomorrow with roasted chicken on the menu – Spinach brownies for the weekend)
Thank you so much for mouthwatering recipes and awesome videos!
Hi I have a question?
It says to do the spinach half then pat dry.
Do I need pat 2nd portion as well?
Thanks in advance.
LOVE these & keep a stash of individual portions in the freezer. From frozen, I reheat in my (basic) microwave on half power for 6 minutes. A forever staple for me!!! Thanks Stella 💜
Hi Michelle, YESSS glad you like them and smart move keeping em in the freezer!
The spinach, feta brownies are so easy to make and so delicious. I can’t stop making them! I used olive oil instead of butter.
Love your recipes, Stella!
Thank you so much Jennifer ! I appreciate you sharing your feedback!
Our family was from Rhodos. We call this quesado. 🙂
HI Susan, thanks for sharing!
I’ve made this recipe many times since I first discovered it.I double the recipe and make twice the amount. For a crunchy topping, I use cracker crumbs, a mixture of the cheese, sliced almonds and butter. If it starts to brown too soon on top, I loosely lay a piece of foil on top and continue baking.
It’s a wonderful addition to any meal, a snack between meals or for lunch.
Delicious! As a Greek, I can honestly say this is indeed a lazy girl’s spanakopita with all the flavours and without the fuss. All your recipes are a hit in my house!
This is delicious, a unique set up of traditional spanakopita flavors. I used 1/2-1/2 olive oil and butter. I added chopped turkey bacon. I cook with whole milk.
My son loves this ♥️ super easy and delicious recipe 😋
Just love it.A keeper.I hate half in one sitting.Merçi