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.
I had this recipe printed out for awhile and finally made it. The spinach, dill, feta, scallions complement each other well. It’s so yummy!
Delicious! To make a more complete meal I added shredded chicken in the middle. 5 stars
HI Helen, that sounds great! I will definitely try that next time with the chicken! Thank you!
This was a fantastic recipe for those that don’t like to bake with phyllo. I added 3 cloves of melted minced garlic and used a blend of cheeses vs mozzarella. Thank you.
Delicious!
I am just wondering though about the cup of flour and cup of milk. Why do they have two different gram amounts??
I think I didn’t use enough flour but they still taste yummy!
Hi Nicole, I’m pretty sure thats because one is a liquid and one is flour. But I’m going back in now to check the recipe and make sure there are no errors on my part. I’m glad you tried them and loved them though!
A cup of milk and a cup of flour have different weights in grams, as they have different density.
Delicious! However I’m a bit confused with the cup of flour and cup of milk – why do they have different gram weights? I don’t think I used enough flour but they still turned out well.
Absolutely delicious everyone loved them, my granddaughter suggested making muffins out of them and I’m gonna try that tomorrow
Hi Barbara, great idea from your granddaughter! Thanks for the kind feedback!
This is the best! I make it regularly as we all enjoy it!
I’d love to try these in mini muffin tins for a party appetizer. How would I need to adjust the temperature or baking time?
HI Marion, great idea!
Same bake temp decrease time to 23-25 minutes or until toothpick comes out clean.
loved this! I made it gluten free by using Quinoa and Rice Flour, came out great. Also made it with only Gluten free flour, also came out super. Thank you
Great! My kid loves it!
Hi, thank you for the recipe , it turned out amazingly tasty!! Can it be frozen??
Hi Lulu! Yes, it can.
i like the spinach & feta i want to try it sounds yummy
I made this tonight, it was absolutely delicious and easy!! Highly recommend! I use dried dill because I did not have fresh but I imagine it would have even been more delish with that! The issue I have with this dish is that I cant stop eating it!
Hi Ali, Hahahaha I have the same problem!
Thank you for trying the recipe and the kind feedback!
deliciousness
THank you Anastasia!
Generous sharing
amaizing