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
- 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.
Made this today and wow!! I love it so much. Tasty, soft but crunchy on top, cheesy but fresh oh my! Thank you for the recipe ❤️❤️❤️❤️❤️❤️❤️❤️
Hi Natasa, that’s awesome! Glad the recipe is a winner for you!! Cheers!
delicious when fresh, crispy outside, yum!
Hi Joanna, glad you liked the recipe!
Hi – can these be made ahead and warmed before serving?
absolutely yes!
Ooops I made these again!! 🤗
There aren’t enough stars for this recipe!
I did toss in some paprika to see if it made any difference and they’re still amazing!
Thank you Stella!! 🫶🏼
thanks 😊 the best recipe ever! I used an onion because I didn’t have scallions. So tasty 😋
Hi Joumana, glad you liked them and yes its super versatile with the onion too! LOVE
Stella! Wow! Just made this for my family and it was so delicious. Both my husband and I are Greek, and have grown up with Spanakopita our entire lives- this is just perfect! The filling is perfect, topped with the parm on top- you are a genius!! Thank you for this recipe and all your amazing recipes!!
Hi Despina, I’m so glad you guys enjoyed the recipe! And thank you for the lovely message! It made me smile! <3
This recipe is fantastic!! The spinach and feta reminds me of spanakopita!!!
tried this for dinner and it was a hit with the family….including kids 5 and 12. definitely a keeper! thank you!
Hi Stella
So many Fabulous recipes!
I’ve been following and collecting your recipes for almost a year now. And they are my favorite things to make.
I am American, but I lived in Greece for many years and learned to cook from my Greek friends there.
I absolutely love your adaptations, refinements and creative expansions of the traditional Greek cuisine. The Mediterranean style diet is so simple, fresh and healthy. It has remained my favorite cusine.
I hope you will publish a beautiful hardcopy cookbook sometime… it’s the only one I will ever need.
Until then, I look forward to all the beautiful things you offer online. I just found your shopping item list …it’s very helpful… and I look forward to ordering more kitchen supplies there.
Hello Christa,
Thank you so much for the lovely message and I’m so glad you are finding the recipes useful and delicious! YOU must be a great cook!
I’m working on a cookbook now and it will be out next year! Please stay tuned for its release or subscribe to my website newletter for immediate notification!
Cheers!
Stella <3
while these are a bit of work to make, they were sooo delicious, it was absolutely worth making.
Sooooooooo yummy, everyone at my Karneval party went crazy for these. I added leek and used spelt flour and it was fantastic. Next time I might try a bit of buckwheat flour.
Hi Laura, sounds awesome with the LEEK! Glad you liked the recipe and shared your variations with us!
Finally made these for Super Bowl snack table and they were a hit! Used gluten free flour and no added salt since used salted butter. Will try olive oil next time. We loved them and thank you!
zI just made these brownies. They are ddelicious! I will definitely have these again. And again! Thank you.
Hi Deborah, glad they were a winner!
I made into mini muffins for “ Galentine “ party. Hope everyone likes them as much
as the one I sampled😋
Hi Sharon, thats perfect! I know they did!
Your Recipes Are The Best! Thanks So Much.
HI Rhonda, thanks to you for trying them out!
I make this every week just changing it up sometimes spinach,broccoli and mushrooms. I do half flour and half amount flour it better for my gut Soooo good….
HI Chris, that’s awesome glad you like the dish!