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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Made this recipe. I didn’t have dill. I used a whole 11 oz container of spinach, 1/2 tsp. salt, didn’t have parmesan. Drained excess water from spinach. Used Israeli Feta which has less salt. Recipe came out perfect! Will be making this often, thank you! 💜
Do these have to be refrigerated?
This is really yummy!
Have made it several times! And you can freeze the leftovers for another day👍👍
Perfect and easy.. flew off the plate. my Greek Mum would’ve enjoyed this version.
These are wonderful. I’ve made them so many times and everyone wants the recipe. I share the recipe and your website because you have the best recipes! Thank you.
okay…FABULOUS RECIPE! Although I did not tell my husband it was brownies. 😉😉Instead I followed the instructions exactly, recalculated the portion sizes and served it for supper with a salad. My husband and I loved it!! The only thing I might do next time is add kalamata olives🤔 as another flavor layer? Definitely on a steady rotation going forward!
Very good and easy to make. Recipe doesn’t state when to add dill. Luckily, I’ve made spinach pie enough to now that it is cooked with onions and spinach. Also added a teaspoon of cinnamon.
Getting ready to make this again!! I absolutely love this recipe it has also become a family favorite!! thanks Stella ❤️
Hi Stella, Can I use frozen spinach?
Most delicious spinach brownies! Thank you for this recipe, I make it all the time. From Israel
made this so many times bc it’s so DELICIOUS and full of good things!!! thank you!
Spectacular breakfast dish, freezes very well. I’m about to make it for the 3rd time. Thank you !
These are delicious!
Hi Stella , I love this recipe just as it is but sometimes I tweak it just a little with leeks and brocoli ! My grown kids love it ! It’s a great snack to bring along on long car rides or after hockey games ! Thank you 😊
Made these “brownies” yesterday, and was happily surprised that everyone enjoyed them. so much simpler for me than using fillo. I loved them and plan to make this recipe several times a month. It was as yummy cold the next day with a cup tea as it was fresh. Thank you, Stella!
Simply the best. I actually made this as one of the dishes I serve when my family and friends break our fast after Yom Kippor. So Petasty, easy to make and everyone raved. Perfect dish for a weeknight dinner or for a party. Thanks for this, Stella. Definitely 5 stars.