Spinach and Feta Brownies
These Spinach and Feta Brownies are gluten-free and made with simple ingredients. They taste like delicious spanakopita, equally good warm or cold.
Servings: 9 brownies
Calories: 250kcal
Ingredients
- 2 large eggs
- 1 cup milk any works
- 1/4 cup olive oil extra virgin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups oat flour
- 10 ounces frozen spinach thawed & squeezed
- 7 ounces feta cheese crumbled from a block
- 1/2 cup Parmigiano Reggiano grated + more for sprinkling on top (optional)
- 1/2 cup green onion finely chopped
- 1/2 cup dill finely chopped
- 2 large garlic cloves grated
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 F and spray square 9 x 9 baking dish with cooking spray. Set aside.
- In a large bowl, add eggs, milk, olive oil, baking powder, salt, pepper and whisk to combine. Add oat flour and stir with a spatula. Then add spinach, feta cheese, parmesan cheese, green onion, dill, garlic and stir to combine until thick batter forms.
- Transfer mixture into previously prepared baking dish, level with spatula and bake uncovered for 40 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 30 minutes. Transfer brownies onto a cutting board and cut into 9 squares.
- Enjoy warm or cold with a side salad.
Video
Notes
- Store:Â Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze leftovers for up to 3 months, individually wrapped in a resealable bag or in an airtight container. Can freeze sliced or unsliced. Thaw on a counter for 1-2 hours or in the fridge overnight.
- Reheat: Reheat brownie in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
Nutrition
Serving: 1 brownie | Calories: 250kcal | Carbohydrates: 17g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 65mg | Sodium: 516mg | Fiber: 3g | Sugar: 1g