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 loved this. I am single so cut the recipe in half. That is a good thing because I ate half of it immediately. If had I made it for 12, I would have eaten for six 🙂
What main dish would you pair this with, so I don’t finish off the pan in one sitting?
My husband and I devoured these delicious and healthy bites of goodness! We ate them for breakfast with over easy eggs and it was a match made in heaven!!!
Btw, I use gluten-free flour and they turned out as good as if I had used regular flour.
I made these and can’t believe how good they turned out. Thank you!
Hi Sabrina, I’m so happy you tried the dish and enjoyed them!!1
These are so delicious. I am making them for dinner with a special friend next week. They will also make an easy and different dish to take along to holiday season bring and shares.
Can this be frozen after being cut into individual pieces?
HI Helen, absolutely they can be frozen post slicing!
What would you serve this with . For a luncheon. I need a hot or cold version. I made as a trial and loved it. But would like some side dishes hot and cold.
I would like to try to make this the day/night before. What is the best way to do this? Store it unbaked in fridge overnight? Bake and then fridge? Thank you!
Yes, I would assemble in the dish and then bake the next day…
Could I use ricotta cheese instead of Mozzarella?
Hi Rose, the consistency of the two cheeses differs greatly and would not work here.
Yum!
Found when searching for ways to use spinach. Made the closest approximation I could with ingredients on hand (subbed mozzarella and blue cheese for feta, no dill) … made in a bigger pan with slightly more Parmesan to cover the whole top; lovely thinner “brownie.”
Would definitely try again when I actually have feta as well.
Hi AMY! Thanks for sharing your substitutions and im so happy you enjoyed the bars!
I have made this a few times and it has turned out great every time. I am going to a brunch tomorrow and wondered if putting the mixture into muffin cups would work.
Hi Pauline, OH definitely do the muffin cups! Just drastically lessen the time in the oven… i’m thinking 20-25 minutes
I would like to make this in advance and freeze? Any suggestions on this? Thank you!
This recipe looks delicious, and the flavors should be wonderful together. I love Spanakopita. How does this freeze? Does the texture change? Should I cook it a little less before freezing, so that I can heat it up again before serving? I am always interested in make ahead meals. Thank you.
really lovely and light. I added mushrooms.
Thanks for the recipe
Glad you found it to your liking! Thank you!
This IS AWESOME- Full disclosure: I’m Greek & I actually prefer this to Phylo dough. I added lemon zest & juice & freshly dried dill that is MANDATORY. Only thing: This may serve 12 ants – but – more like 4 servings as a main – ok. Maybe 6. So easy to put together- Be kind to yourself & make this. OUTSTANDING
Also-I used shallots because I had them on hand & heavy 3/4 cup whipping cream 1/4 cup water because No Milk & frozen chopped spinach- Freaking Awesome
I agree! BE KIND TO YOURSELF and this is definitely the right move in that direction! Thanks also for taking the time to comment and rate the recipe!!
Absolutely delicious!!! Thank you!!!
Amazing with tomato soup!
Hi Tani, Great tip! And yes they would be perfect with soup!!