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
Looking for more?
I’ve been brainstorming on variations to your recipe. As my grandmother used to say, “There’s more than one way to skin a cat”, so today I used cauliflower in it. Then added about 1/2 cup of Red Lobster biscuit mix to the batter. Wow, this just keeps getting more interesting. Thank you so much for sharing your recipe.
Hi Barbara! I couldn’t agree with you and your grandma more and that combination sounds so interesting and deliciously yummy! One of my future projects is to make these with cauliflower. To be continued….
I saw this on Instagram and popped in over to your site for the recipe. NO QUESTION we will love it! I plan to add garlic like I’ve if you’re commenters. My question has to do with freezing. I have been making and freezing various small “muffin” portion foods, like mini crustless quiche egg bites in silicone muffin cups and then Air Frying …. I know that potato dishes, like Scalloped Potatoes need to be baked first, then frozen. And that egg dishes like quiche is better freezing before baking. I’m guessing this would be more like the quiche category to freeze before baking. Do you agree?
HI Janice! I recommend baking them first and then freezing for this dish.
Hi there! Just looking at the nutritional info and wondering how many this serves??
Thanks! Kirsty
Hi Kirsty, its for 12 servings.
THIS WAS DELICIOUS! Sorry for screaming but OMG lol. I followed the directions exactly except ☝🏼I forgot to separate the spinach into batches which was fine actually I just covered it until it wilted. I found myself doing a lil dance while eating it lmao. I had to give my neighbor a piece because she loves spinach and I was like “yep I made This from scratch girl” 😂 I sent her your website and we literally went over your recipes for like 20 mins. So simple, easy cleanup, and I will definitely be making this again plus the many more things I bookmarked from you. Mmmm mmmm mmmm
Very delicious thanks for the receipt
HI Siba! Happy to read you enjoyed! Thank you for the comment!
I added 8 ounces of lump crabmeat that I had leftover from another recipe and cut into 6 lunch size portions. Fantastic
Hi Steph! That sounds so delicious with the crab meat! Thanks for the tip!
I’m loving my life after making these! Very tasty. This will be added to my meal prep rotation.
YESS happy to read that!
I just made this for lunch today. I left out the dill and added garlic instead. I used 1/2 butter and 1/2 EVOO. Then I made a crumb topping with butter, cracker crumbs, almond slices and Parmesan.
Oh my, the outcome… I’m speechless.
My kids freaked out by the name “brownies”. So maybe I’ll have to rename it. Lol
I can’t wait to share this recipe with my friends.
Hi Barbara, Wow that topping sounds out of this world! Thank you so much for the suggestions and i’m super glad everyone enjoyed em! PS the name is whatever works for the kids lol
Just wish I could have included a picture with my comment. They were as beautiful as they were delicious. I’ll try the same recipe using riced cauliflower instead next time.
How much garlic?
Can this be frozen. I’d like to make ahead for family that’s coming to visit.
10 oz of frozen spinach (let alone 2 10 oz boxes as suggested in the comments) = 1.5 lbs of spinach or 24 oz so way, way, way too much to use in this recipe! I would only make it as written with the fresh 10 oz (which cooks down to nothing)because the frozen has not been tested and you will end up with the flour not being cooked- too spinachy as well.b
Terrible waste of scallions, spinach and feta… Sorry, but not very good at all.
Hey June, sorry the recipe didn’t work out for you.
Hi Stella , this recipe is Ahhhhhmazing 😍😍 I used flax seed eggs and soo good!!! Mine didn’t come out as fluffy and brownie like as your picture :/Any idea why? Should I try a smaller baking Pan perhaps ?
Xo
Diana
Hello Diana! Yay! so happy you love them! And thank you for sharing that the flax egg works. In my opinion, the egg probably lends the fluffy texture to the bars. What size pan did you use? (I used a 7.5″ x 10.5″)
Made this tonight using whole wheat flour. I also added 1t dijon and 1t garluc salt. Yummy👌🏼
Hi Gina! MMMM i like the dijon and garlic salt add in! Will try next time! Thank you
So delicious and easy. I used almond flour and throw in protein powder for a little extra boost and they turned out great.
Hi Mia, mmmmm I’m really liking your substitutes and addin! Thank you for taking the time to comment!
Can you convert the recipe in european measures? Thank you so much
yes they have been converted – thanks for notifying me!!
Hello is there any substitute for eggs?
Hi Tia, I haven’t tried it without eggs. Two flax eggs though, might do the trick. Let us know if you try it!