Spinach and Feta Brownie

If Popeye made brownies, this would have to be it.

Not a brownie in the traditional, chocolaty sense, but baked in the right pan, the structure and look are there. Versatile, it goes for brunch, lunch, or dinner – side or main course. And it so calls for being enhanced with additional, compatible ingredients. Mushrooms, anyone? I highly recommend that you assemble all the ingredients before starting. While the list seems long, if you prep them, it comes together very quickly. (See TIPS)


2 tsp olive oil
4 scallions, diced
10 oz baby spinach, roughly chopped
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup milk
2 eggs, lightly beaten
1/4 cup butter, melted
2 tbs dill, chopped
4 oz shredded mozzarella
4 oz feta cheese, crumbled
2 Tbsp grated Parmesan cheese


Preheat the oven to 375 deg. Lightly spray, or lightly coat, a medium size baking dish (9′ x 9″ would work) with olive oil.
In a large, deep pan, heat 1 tsp oil on medium. Cook the scallions until they soften – 1-2 minutes.
Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain, then pat dry with paper towels to remove excess liquids.
Add the remaining oil to the 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, then mix.
Lastly, fold in the spinach mixture, dill, mozzarella, and feta until just combined. Transfer to the baking dish and spread evenly.
Sprinkle the top with the grated Parmesan cheese and bake for 40-45 minutes, or until the top turns golden brown. Remove from the oven and allow to cool for 15 minutes prior to slicing.


I used a 9′ x 9′ pan. If you use a 9″ x 13″ pan, you get a more brownie-looking dish because it will be thinner than in the photo.

How about mushrooms? They have always paired well with spinach, and this dish is no exception. Substituting Gruyere for the mozzarella gives it a slightly different twist.

Ramping up into main course territory, topping a healthy square with almost any red Italian sauce (maybe with a sprig of basil and some shaved Parmesan on top) will get you there. A little vino on the side wouldn’t hurt.

Gluten free? No problem. I’ve made this using King Arthur Flour’s Measure for Measure Gluten Free Flour,, and it worked beautifully.

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