My cookbook is here! 
The lazy person’s guide to spinach pie. These spinach feta brownies recipe will satisfy all your spanakopita cravings in a delicious and quick way!
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 ever made. Yes, THAT good. It’s got ALL the 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 almond flour, all purpose gluten free flour or 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. The crusty brown top of these spinach feta brownies 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 (285 g) baby spinach, rough chop
- 2 tbs dill, chopped
- 1 cup (125 g) all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240 g) milk, of choice
- 2 eggs, lightly beaten
- 1/4 cup (56 g) butter, melted (or olive oil)
- 4 oz (120 g) shredded mozzarella
- 4 oz (120 g) 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
- Store leftovers in an airtight container in your fridge up to 4 days. Reheat in a small countertop oven.
- To make this Gluten Free, use almond flour in place of the all purpose flour or Gluten Free All Purpose Flour.
Trop bon….
Hello is it normal if my dough is liquid?thank you please respond
Add more flour
did you squeeze the liquid from the spinach? That is a key step.
Mine got stuck to the bottom of the pan even though I greased it. Maybe I’ll use parchment paper next time. I thought the feta would be too salty so I used less salt than the recipe called for, however it needed the extra salt.
Flavors were good. Thanks for the recipe!
This is so tasty! I served it with a little bit of tzatziki.
I’ve made this at least four times now, and have successfully substituted 1/3 cup of coconut flour for the 1 cup of flour, and I’ve also made it with almond flour (using the same 1 cup measurement), which came out absolutely amazing and couldn’t even tell the difference! Thank you for a fantastic recipe, I couldn’t recommend it more <3
Hi Allegra, thank you so much for sharing your feedback and experience with the recipe! Cheers!
Hello, God bless you! I made your easy spinach and feta loaf and both my mother and I loved it. I was wondering if I can use almond flour instead of all purpose flower for this recipe and the loaf of spinach and feta??
God bless you Ileana! Yes you can! it works great with almond flour too!
Hi!
Are these really just as good with olive oil as with butter?
Hi Ann,
yes they are amazing with both! Enjoy
my family loves this recipe. I have made it at least 3-4 times
Hi Stacey, I’m so glad you all enjoyed the dish! Thank you for the kind feedback!
Hi! Was wondering if you could use frozen spinach?
Hi Judy, yes you can!
Delicious and freezes well!
let me tell you something… it’s an obsession!!!!! everybody who have tried this recipe loved it. it’s my go-to dish for a quite long time now .
thanks for sharing with us!!!🤍
Can’t rate high enough! We love spanakopita but am not the best at making it. Absolutely love this because it is so darn easy and the results are very similar to traditional spanakopita, maybe without the crunch! Make it you will not regret!
I am addicted to these. I make a pan almost every week and freeze them so I can grab one on the go. Great for breakfast, lunch or a snack. Really delicious!
How do you reheat after freezing? Do you defrost first or stick right in the oven? what temperature do you heat if going into oven straight from freezer?
Maybe a strange question but – Can any of the ingredients in this recipe be replaced with mayo?
This is great. Do you think it’s better to: a) bake ahead (say 1-2 days)and reheat to serve, with idea that flavors better meld (?), or b) get it ready to bake but refrigerate, and bake and serve when ready to eat?
LOVE this recipe! Served it with Greek yogurt and sliced cucumber. Definitely will make this again!