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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I never review recipes but this is too good not to give a shout out. I’ve made it multiple times, sometimes with flour and other times with oat flour, both great but I think I prefer the oat. Also use almond milk. Not greasy, easy handheld appetizer.
This is wonderful, thank you.
Hi Stacey, I agree with you it is the perfect app or snack! Thanks for taking the time to leave your feedback and tips! Cheers!
My husband doesn’t like spinach or kale. Is there some other ingredient I could substitute instead? We happen to have a lot of zucchini and cabbage ready to eat in out garden. Would one of those work?
Hi Laurel, I understand and yes, I have a broccoli brownie version… i will link it below:
https://hungryhappens.net/broccoli-and-feta-brownies/
Hi stella, mine kinda tasted more like an egg white bite and the insides were really fluffy. Not sure what i did wrong but what should i do to fix it !
Absolutely delicious! The only change I made was adding garlic to my shallots and subbing Asiago for mozzarella. Will be making this on a regular basis.
Hi Anita, That’s awesome .. I thank you for trying the bars out and sharing your feedback with us!
Awesome recipe! It was a hit with the whole family, who are often tough critics. I can’t wait to try more recipes!
Hi Nancy, Welcome and I’m glad everyone enjoyed them!
13 x 9 pan if I double the recipe?
Hi Marjorie, It should work!
Followed recipe to a tee and it’s my new lunch on the go. Thanks so much.
Hi Melissa, That’s awesome! I’m happy you are liking it!
Theses are perfect to bring to a pot luck for a vegetarian finger food option. They went very fast at the cookout I brought them too. Will make again!
So yummy and I love how you can pick it up and eat it like a brownie.
Hi Maree! Somebody gets it! Thanks so much for the feedback and I’m glad you liked them!
This is such a versatile recipe. I just made it for the second time tonight. I made it following the recipe to the t and it tastes great. Next time I’m planning to play around with the cheese and veggie mix and try a different combination. Tonight I’m serving it alongside a simple salad made with arugula, watermelon, feta cheese and mint
Hi Val, That sounds delicious! Thank you for trying the recipe and taking the time to rate it!
It’s fantastic except for the tsp of salt. I usually eliminate it but I forgot today. Wish it was edited out for everyone’s sake. A great recipe overall – can be eaten alone for breakfast or lunch.
Can I add chicken?
This is SO good.
Can’t wait to play around with adding artichoke hearts, olives, and/or mushrooms and substituting different cheeses, herbs, etc for different flavor combinations.
Soooo delish! Made it exactly as written and it was perfect! Thank you! This recipe is a keeper, for sure!
Hi Judy! Glad you enjoyed them. I find it hard to control myself around this dish lol Thank you for the feedback and supporting the site!
Such a unique and delicious recipe!
Glad you liked it Lucy! Thanks for the rating!!
I made it with almond flour and one tablespoon of coconut flour to absorb the liquid. It turned out great. A caution on salting the spinach as the feta had plenty if salt.
Thanks for a great recipe.
Hi Louisa! Thank you so much for commenting with an alternative flourless method! Glad you enjoyed!