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?
Casserole be made in advance? Day before
Hi Irene, yes definitely can be made the day before.
Would they be good served at room temp?
This is the best recipe, I already made it three times and I love it!! Thank you for sharing the recipe.
Hi Lili! SO happy you like these bars! Thank you for rating and your feedback!
Delicious and great for breakfast lunch or dinner. I have made a few times, we love.
Last time I got brave and added to recipe sweet onion,mushrooms
Tomato and instead of feta used ricotta cheese.
Yummy 😋
Hi Janet, i’m so into all the add ins you described! Sounds delicious! Thank you for the feedback!
I have made this three times and each was delicious. It is better with one cup each flour and milk but for carb conscious you can use 1/2 cup flour and 1/2 cup milk will also work. I did this the second time and we ate it all. Its also good the next day cold slice for a snack. This is a keeper recipe. Thank you for sharing.
HI Sandy! I love all of your tips and recommendations! I’m really happy you liked the bars and thank you for writing this comment!
BTW, I forgot to mention that I used a clear glass baking pan and mine took only about half the recommended time to bake. Does this happen with glass?
Just now took them it of the oven. Not sure I can wait 15 mins to try them!
Salty!!! But good so I made it again and left out the salt and it was better.
I’ve written this comment 3 times and I doesn’t stick. Last try. Wish me luck. This one will get to the point. Basic question:
I want to increase my yield. I noticed you yielded 12 Blondie in your example. What size casseroles and/or roasting pan would you use to yield additional but same size as your Blondies? Say for a tasty yield of 14, 18, 22, 26, 30 and 34 blondies? If my numbers are off correct me. I’d want my Blondies to be the same thickness as yours and the same diameter. Make sense? I’m really excited about this and I’d greatly appreciate any help or direction you could spare. Thank you very much! Happy Eating! John 😊
Hi John, It will be difficult to fit a pan that size in a normal oven.. no? If i needed a high yield, I would bake in same dish several times. I hope this helps….
Thank you! Sooooo good! I took lovely photos before ate 70%, then shared it cold as a road snack. Tasty both hot or cold
Hi Drea! YES they are perfect for on the road or ANYWHERE.. I’d eat em in the shower if I could lol….
I have made this three times already! I made it for dinner and we really enjoyed it. I took some to work and everyone asked for the recipe. I made it for a small gathering of friends and not one piece was left. One quick question: can you bake this and then freeze it? If so, any suggestions on the best way to reheat? Thanks for such a delicious recipe!
I made these last night for a party. Very good. I added some cayenne for a little kick. Just finished the edges I had leftover for breakfast. Will be making again. Thanks!
Hi Sara! Glad you are enjoying this – it’s one of my favorites! And a little extra spice is perfect addition!
I would love to give this recipe 15 out of five stars but there aren’t that many stars:( This recipe was totally worth all of the ingredients I had to go stock up on, all of the prep AND all of the dishes (I hate dishes.) I doubled the recipe and it is so yummy that I’m worried about how much I’m going to eat in the next 2 days…
Hi Sarah! That’s so nice of you to write! Thank you! Its a great meal, snack or pass around appetizer at a party. Glad you are enjoying the dish! And thank you for the feedback!!
Delicious, so buttery & rich!!!!! Very easy to make. Thank you for this recipe. Definitely will be on repeat in my house!
HI Nancy! Thanks! And I agree with you completely – its a keeper recipe!!
Use Gf flour, 2tsp dried dill and 2 cloves garlic sautéd with the spinach. Excellent
The flavour and texture of this “brownie” is amazing!
Hi Suzie! I couldn’t agree more! Glad you liked them
Wow! I’m amazed! I’ve made this 3 times already in less then a week. Huge favorite! I’m making them for everyone, they also love it!
Hi Emilie! Wow! You sound like quite the cook yourself! Bravo!! And you’re sharing too! Thank you for the kind message!!