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?
Stella, these are excellent! I did make mine gluten free & used a cauliflower flour. I also doctored it up like my Yia Yia used make her spanakopita. Lots of onion, extra dill & fennel. It was so delicious, fast & simple! I will be making this a lot more! Bravo!
it turned out perfect. I almost couldn’t wait for it to cool to try it as the smell was amazing! It was a big hit with my family.
Can a 9” x 13” glass dish work for this recipe???
I love love love this dish and I have made it twice already! I used almond milk instead of regular milk and it was so fluffy and tasty. I’m even thinking of making a tray of these scrumptious and savory bites for Christmas to treat my friend. Efcharisto, Stella!
This was amazing ! I substituted using brown rice flour and it was perfect!
This was delicious! Baked it in a 9×9 pan, used half olive oil and half butter, and added a couple extra scallions bc I wanted to use up the whole bunch. I may fry up an egg and put it on top of leftovers for a yummy warm breakfast tomorrow – definitely a keeper recipe!
Does anyone know if you can make these ahead of time?
Hi Laurie, yes you can!
I love this recipe!! I’m gluten free now for 5 years, and miss spanakopita so much! I subbed the flour with Bob’s Red Mill all purpose baking flour (GF) and used butter, and it came out perfectly!! I’m about to make it again for Christmas brunch! Thanks Stella, your Yaya was right!!
Hi Ashley, yessss thats wonderful to read! Glad the recipe worked for you and thanks for the kind rating!
I have made so many of your recipes and this is one of our favorites. I double it and my fam eats it for a few days. I have one child who really does not like vegetables and he begs me to make this to pack in his lunch. SOOOO good.
HI Jenn, OMG that’s the best compliment – so happy he loves it especially! <3
If I am not crazy about feta what can be substituted
Hi Kathryn, you can do goat cheese or cotija cheese.
I made this and it was so good I immediately made it again, but doubled it. The 2nd time I accidentally left out 1/2 the milk (I was cooking several things and unfocused I guess) it was a better consistency actually because the first time it was too wet. I also zested some lemon the second time which was really good.
Hi Sarah, wow, thanks for the feedback and I will have to try it your way too!
Freaking awesome
Glad you liked the dish! <3
This was one of the best spinach pies I have ever tasted. It was so easy too, and I made it! Thanks to your recipe, anyway 🙂 My daughter and I have been passing your recipes back and forth from TikTok. I found your website and made this first. I can’t wait to try all the rest of your recipes and love my life!
Hi Barbi, so glad you’re enjoying the recipes with your daughter! That makes me smile!
Just made these and they come out amazing! I subbed the egg for chia eggs. Your recipes are always packed with so much flavor!
Absolutely loved it! I’ll be sure to make it again very soon. It reminds me of spanakopita without the fussy phyllo.
delish dish to pass for holiday season. I also added chopped artichoke hearts. very good. Make sure your spinach and artichoke hearts are well drained.