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?
10.5 x 7.5 baking dish for 12 servings?
Wouldn’t they be pretty small?
What do you mean by “liquid gold”?
Καλησπέρα από Αθήνα!! Love your recipes! Could we have the weight in grams as well, so we don’t have to run to google search every time?? ❤️
Hello Maria! I just updated it to have the grams option. Thanks for letting me know!!
Love everything you make, especially this recipe! Thank you for sharing your delicious recipes 🤗
Hi Nidia, Thank you for the kind comment! Glad you like the dishes!!
Amazing recipe! Really great flavours- thanks so much!
This recipe is awesome! I made it the first time as an appetizer for an Ugly Sweater party. Just finished assembling a doubled up version to bring to a Christmas buffet dinner tomorrow as a vegetable side dish. Love that it’s so versatile too!
Hi April, glad the brownies were enjoyed by all! You must be a great friend! Hope youre enjoying the holidays!!
Love this recipe! It’s quick and easy, and brings me back to our amazing vacation in stunning Greece.
Hi Diane, glad it sparks great memories for you! Thank you for the sweet comment too!
Great recipe, I usually always have all ingredients at hand. Every one in the family loves these, vegetarians and non-vegetarians alike. Thank you, for sharing.
Excellent recipe! It came out perfectly & the family loved it! I’ll be making this regularly!
I just happened upon your recipe on a snowy snowy day! I have all ingredients except spinach, so I am going to try it with the fresh chard I do have. Plus, I’ll use the almond flour after reading comments below. Thanks!
First time I made this it was fantastic! Last night I tried it with almond flour and was disappointed. It was extremely loose, not at all like the “brownie” I had made before. I know from the first time the recipe is great, so I’ve been researching how to modify with almond flour the best way. Since almond flour has more moisture than regular flour, I’m going to try it again with reducing the amount of milk. Also, I used almond milk, which I’m sure contributed to the issue as well. I know this is workable to be made gluten-free and be just as wonderful, just have to find the right adjustments.
Have made this several times with gluten free flour. It is so delicious! Everybody loves it ! Thank you for sharing this recipe!
When I tell you I LOVE these. And so does everyone I’ve made them for!! Such a great recipe. Omitted the dill because I’m not a big fan and truly, these are amazing.
Just made this tonight and Wow!!! So tasty!! Hubby wanted to add some meat to it so I added some cooked bacon. Absolutely heavenly.
I NEED to try with bacon next time! Glad they were a hit!
Just made this and it is delish! Everyone loved it. Will definitely make again and again. Used one 300g package of frozen spinach and it was enough. Next time thinking of adding a bit of garlic and crumbled bacon, but you can’t go wrong with the original recipe! Thank you!
I had to sub onions for scallions and some quesadilla cheese for mozzarella, cause I wanted to make it pronto. It is so good, my 12 year old niece, who is not a fan of veggies, agreed to try it and LOVED it!
Next I’m going to make it exactly according to the recipe. Thanks so much for this!