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 recipe several times now and am absolutely loving it! Thank you!
Is this 4 oz volume of cheese or weight and it all sounds confusing with the spinach. Is it 10 oz if cooked spinach or frozen or is it volume?
Does everyone else have a kitchen scale but me?
Delicious!! Have made this a few times and everyone that I’ve made it for loves it!
This sounds good, but this is NOT brownies. Don’t call it brownies when it is obviously some type of pie or casserole. It’s misleading, and honestly, brownies made with spinach and feta sound absolutely disgusting. That’s going to make people NOT look at this recipe.
I’ve made these several times now and my family loves them! They are so cheese and healthy at the same time! I have even made a gig batch and froze for easy dinners when I don’t have the time to cook.
I used a little bit more cheese and did about double the dill and it was so good! Also used a 9.5×9.5 and cooked it for a little less than 40 minutes and came out great. Will make it again!
HI Claire, glad the recipe worked for you and I thank you for sharing your tips with everyone! Cheers!
I made these as an appetizer on Thanksgiving this year, everyone loved them! They are very flavorful and good! Will definitely be making these more often.
I was going to make this as per the recipe but when I took out my tub of cheese it was ricotta, not feta…D’oh! I used it in place of the feta and it still turned out great! Great recipe and demolished by my 1 year old. Can’t wait to try it with the feta.
delish!
I’ve made this several times and it’s always a hit! I’m wondering if I could use muffin tins, or even mini-muffin cups for our little granddaughter? Also, to make a fast grab and go.
delicious
yummy
I’ve lost count how many times I’ve made this recipe – it is so tasty!! I do lower carb, so use almond flour and fairlife milk and do a 1.5 recipe and make it in a 9×13 pyrex. It reheats beautifully and gets that crunch on top back in my air fryer. This time I added a teaspoon of lemon oil – yum!!
Every one of recipe your recipes that I’ve made deserves 10 stars or more, Stella. 💜
Live this recipe! I add extra dill and feta (because I love both) – such an easy alternative! I’ve made this several times, always a hit! Highly recommend!
Hi Raven, sounds dreamy – always extra feta! Thanks for gthe kind feedback!
can I use kale instead of spinach? any of you have try it?
yes kale works here 100%
Ever since I came across this recipe on instagram at the end of August, I’ve been religiously making it every single week and I still can’t get over how good yet light it is.
It’s good for breakfast, for snacks, for lunch or dinner, with a salad or on its own.
So so so good!!!