Spinach Brownies

Edit: I don't know why I ever stinted this recipe that 5th star. I think I use it more often than any recipe I've found on this site. It would get five stars with the following tweaks: Two bags of spinach, cooked in the microwave & drained. Use half the butter. Saute the onion. Add garlic and Italian Seasoning. Use mixed Italian cheese and put parmesan on the top. Bacon was a good addition, but not essential. I think this will be great for potlucks and "grab & go" breakfasts. It was hard to stop eating them! I like the name, because I probably wouldn't have noticed the recipe otherwise, and it's a real keeper!

Great appetizer! I took this to a holiday potluck last week and it was a hit, couldn't find any leftovers! I did made the following changes to the original recipe, however, based on previous user reviews and whatever cooking sense I may have! Direction changes: a) I sautéed the one chopped onion (about 8.5 oz) along with some fresh minced garlic in butter, until onion was translucent, before adding to the “brownie batter” b) I used frozen spinach which I just cooked according to the package directions in the microwave (instead of watching a pot and dirtying another pan to prep spinach) c) I added in chopped roasted red peppers for a kick, and to add some red to the green since this was for a holiday gathering Ingredient changes: a) Instead of a half cup of butter, I used 2tbsp in which to sauté the onions and chopped garlic, and an additional 2.5 tbsp of butter when making the batter -- the remaining half tbsp of butter greased the pan b) added 2 tsp fresh minced garlic as mentioned above c) added 1/8 tsp fresh ground black pepper d) replaced 8 oz mozzarella cheese with 4 oz mozzarella cheese plus 4 oz Mexican cheese blend (Monterey jack, QQ, Asadero blend) e) Added roasted red peppers (one, 2.5 oz piece) as mentioned above

This is really a 4+/5- but I decided to rate it 5 stars because it required alterations. This is very delicious and quick to make. For those looking to cut back on calories and/or fat - there are simple alterations you can make. Reduced the butter to 1/4 cup (used 1 T. to sauté the onion and the remaining 3 T were melted for the 'batter'). As other reviewers have done - I would strongly suggest sautéing the onion, add a little minced garlic - then wilt the spinach with the onion mixture. I used 1 1/2 pounds fresh spinach... I also used 1/2 cup whole wheat flour and 1/2 cup all purpose flour... this was a great way to incorporate whole grains in the dish. I also suggest adding about 1/2 tsp freshly ground pepper and an extra 1/4 tsp salt (or a generous teasponful). I didn't drain the excess liquid from the spinach mixture (the onion and spinach both release liquid, but not a significant amount) - and if you opt to use whole wheat flour - it typically needs a bit more liquid. I only had whole milk on hand, but I believe 1 or 2% would work well too (I wouldn't recommend fat-free milk, but you can give it a try). Baked for about 35-40 minutes. Yieled 20 servings (roughly 2x2 inch squares) Very tasty!!! WW users: 2 points per seving (based on 20 servings) IF: you use 1/4 cup butter, whole milk, and 1/2 cup whole wheat flour

I've been making this for years & can't believe I'd fogetten to review it. It's always a hit! I do make some changes. I use fresh baby spinach (usually a bag of already washed ready for a salad spinach) chopped in to ribbons, red onion, and feta cheese instead of mozzarrella. I also add italian herbs, garlic, and typically either chopped red peppers, olives, or both. I cut the total amount of butter to about 4 tbs, use 2tbs to saute the onion, red pepper, and/or olive & throw the spinach in with the onion until wilted instead of boiling it. The rest of the butter gets melted & added as directed. I also have used even less butter, and it still comes out great.

Loved it! I only had 1/4 c mozza, so added about 1/3c feta, a clove of garlic, and then sprinkled parmasan cheese on top before baking. I also sauted the onion with the spinach. Wow...my 4 year old had 5 of them (he thinks he hates spinach!) Thanks.

Add bacon and basically whatever other combination of cheeses, onion, mushrooms, etc. This recipe is easy to adjust/enchance/change/whatever-you want-to call-it to your preference and to what you have on hand. DO cut the butter to a little more than 1/2 what is called for, for less oily results. This was SO tasty and quite the crowd pleaser serving hot and at room temperature.

Delish - I made as written - making half with the mozzarella cheese and the other half with feta cheese. We liked both versions. I wanted individual treats so I baked them in my mini muffin pan. I will definitely bake that way again. Thanks for sharing this recipe.

Very good flavor-WAY TOO MUCH BUTTER. I added a tablespoon of minced garlic and sauteed the onions. Next time I think that I'll omit the butter completely-enough oil comes from the cheese.

These were really good. I found that I will use less oil and butter next time because they were more dense than expected. They somewhat reminded me of quiche, which is a good thing. They were gobbled up!

My sister had given me a large overstuffed gallon size bag of spinach (they get it in bulk) and I had forgotten about it in my fridge for about a week. I decided I would rather cook something with it and this recipe kept calling to me, so I decided to try it. I found it rather addicting and I ate 2 slices right out of the oven. However, I did make a few changes based upon my likes and others reviews. I added a ton of garlic to the onions as I was cooking it. I also added a can of sliced mushrooms and wilted my spinach in the mixture (instead of in a seperate pot). I also salted and peppered my mixture in the pan on top of the salt for the recipe. I also only added 1/3 cup butter instead of half a cup (only because I already had a stick in use). Other than that, it was simple and delicious!

Made these tonight to serve as appetizers tomorrow before dinner.... and I'm going to need handcuffs to stop myself from eating any more. This recipe is fantastic and I'm a spinach hater! I used one box of frozen spinach and followed everyone's advice: sauteed the onions, added the squeezed defrosted spinach to that for a while, lessened the butter, added real grated parmesan, garlic powder and pepper. I also beat the eggs before adding, not sure if that makes a difference. I will definately be making this again and again!

I made a similiar recipe at Christmas this year --the only difference really was that my recipe called for 1/2 pound each of swiss and cheddar cheese instead of the mozzerella...everything else was just about the same. You can serve them warm, cold or room temperature -- they won't stay around for long, though!

Really really delicious with the recommended changes from previous reviewers: double the fresh spinach (20 ounces), halve the butter (1/4 cup), a little extra salt (1.25 tspn), add Italian seasoning (1 tspn), add minced garlic (4 cloves). As suggested by others, I sauteed the onion and garlic, added the chopped spinach to that, then continued with the rest of the recipe's instructions. I love this. Really yummy. I had a giant bag of spinach in the fridge for about 5 days, and we had grown tired of eating spinach salads every day, so I used the leftover pound or so of spinach for this recipe. Thanks to Bowlingnut for the recipe, and thanks to the reviewers for the added suggestions!! I look forward to making this again!

I have been making these for years and they are always a hit! Serve warm for full flavour.

I was asked to make these for Thanksgiving; actually a version of this recipe but I was more comfortable with the recipe on AR. I will tell you that I did read the reviews and made the following adjustments: I used 4T butter only; using some of it to sautee onion, garlic and mushrooms. Used one box defrosted/drained chopped spinach. Otherwise followed the directions and they were a big hit.

Delish! Used 12 oz. fresh mozzarella cheese, 16 oz frozen spinach (not chopped) 1/4 cup butter as suggested by other reviewers. Mixed 1/2 WW Flour and 1/2 AP Flour. Small onion chopped that I nuked in the microwave with the butter.Added granulated garlic and fresh ground pepper. Did I say DELISH? I will use this for an appetizer for 4th of July. Nothing in this will die in the heat and it is savory and wonderful! UPDATE! Made this exactly as written except sub'd in Broccoli - chopped, that I had microwaved. So Good!

2010-11-26 Very good but a little bland. Some garlic powder & parmesan cheese are definitely in order. We used 2 packages of defrosted, partially cooked spinach that had been squeezed to remove excess liquid. The amount of salt was reduced by half as a personal preference. "I Can't Believe It's Not Butter" was substituted for the real butter without a problem. We'll definitely make this again with the changes mentioned.

Ive always been curious about this recipe but I was a little apprehensive too.. Spinach & it tastes good? So I made just half a batch. The only changes I made was to substitute water spinach for the spinach, sauté the onions in half the butter then add the spinach and sauté till cooked. Turned off flame and allowed to cool slightly then added the rest of the butter and stir till melted (just coz I couldn't be bothered melting it separately). I also added 1/2 tsp of black pepper powder and 1/2 tsp of red chillie flakes to the flour with the salt. Mixed the mozzarella into the flour then added the egg milk mixture & then the spinach. I baked this in an 8"by 8" Pyrex dish, cut squares while quite warm (not hot) and served warm.. I really dunno how it tastes served cold as the recipe states because my family devoured it before it could cool down completely. Easy peasy!! & very good too.

Not that great the first time, I followed the directions exactly. The second time I used assorted vegetable like mushrooms, peppers, diced squash, and a onion. I sautéed them in ½ the amount of butter called for in the original recipe and added seasonings. They were delicious!

I couldn't help but smile at some of the comments. This recipe calls for a 10 oz. bag of FRESH spinach. Once cooked, that reduces down to.....I don't know....about one cup of spinach?? You can't use two boxes of frozen and expect this recipe to turn out the way it's supposed to!! One box would be too much---follow the recipe and use the fresh spinach, and it will taste much, much better!

I've made these twice. Today I made them for a family reunion. I should have doubled the recipe, because my platter was empty about 5 minutes into the chow line. The one change I make is to grate one large clove of garlic into the batter. Delicious!

This was great! I hate squeezing water out of spinach, so I used 2 tablespoons of the butter to saute the onions (with a minced garlic clove or two) in an electric skillit and added the spinach about as fast as I could cut it up. I just kept stiring and when it was wilted, I was able to put it right in the batter.

I took the advice of other reviewers and cut the butter to just 2 tsp. I also sauteed the onion as suggested and added garlic to the saute too. Otherwise, I prepared this recipe as written. We very much enjoyed this dish. It's a keeper and I will prepare it again.

So simple and yummy!! We make this recipe all the time - very very good for breakfast!! The only thing we've added to enhance the flavour is cooked / crumbled bacon. Delicious :) Use parchment paper when you make these - you will have perfect "brownies" every time!! No clean up and the brownies won't stick to the pan!

This is a great recipe the way it is (except I don't think you need that much butter) but is also great because you can change it up according to what's in the fridge. I added some leftover ham diced up. But I could see adding mushrooms or diced tomatoes. Or maybe feta and some olives. Definitely sautée the onions first to mellow them out. I did the onions first, then just added the fresh spinach to the pan until wilted, instead of boiling the spinach. Easier that way. I also used smoked gouda cheese instead of mozzarella; just a personal preference--I think if you use a stronger cheese you don't need as much of it.

This was delicious. I did make a few changes also, so maybe I shouldn't give it 5 stars? I sauteed chopped mushrooms in a pan, drained and set aside. Sauteed onion and added chopped fresh spinach and minced garlic at the last few minutes of cooking.Then I drained any extra liquid. -just to see how that would taste. I only used a 1/4 cup of butter. I used half mozzerella and half parmesan. After I spread it in the pan I gently mixed a little crumbled bacon in to half the pan and topped the whole thing with a bit more parmesan cheese. It was really really good and I will make this over and over, trying different cheeses and veggies.

OK, so this is an unfortunate name for a recipe. A 9x13 pan does not a brownie make. I think the name puts people off of the recipe because they are trying to picture how the heck spinach and chocolate go together! That's too bad because it is really good and worth trying. I took the last reviewer's suggestion and included crumbled crisp cooked bacon. To die for! I took it to work and it vanished. People said "what's this?" (somewhat suspiciously) and then had a bite and were saying "YUM!". I think the butter could be reduced slightly, but it's not overly greasy as is. Make sure to squeeze the heck out of the spinach once it is cooked to get rid of all the moisture. I suspect that has been the cause of some of the failures described in the reviews.

LUV this recipe!!!!! i omit the butter all together. I use 4x the spinach and use frozen spinach (2 frozen bags of leaf spinach) and a third egg. and some italian herbs

I'm on the fence about this recipe but I'm giving it 5 stars because I really don't think there's anything wrong with it. I don't think the term "brownies" is accurate but that's not worth taking away a star. I think it is more like a baked omelet. I had a 9 ounce package of fresh baby spinach that I had only taken a small handful out of so I had a little less spinach than the recipe called for. I used half whole wheat and half white flour, sauteed the spinach instead of boiling it and I also sauteed the onions and added two cloves of garlic. I am not a fan of mozzarella except in pizza so I cleaned out what shredded cheese I had which was some sharp cheddar and some shredded asiago. I have no idea what amount of cheese I had. I baked the mixture in a square Pyrex pan (probably 9x9) because some reviews complained of the brownies being too thin. They baked about 35 minutes. I ate one right of the oven and it was tasty but I'm not sure what all the fuss is about. I may freeze the rest and take them to the Christmas potluck we'll be going to.

After sauteing the onion & garlic, just wilt the spinach in same large pot.

Sorry we just didn't like these at all and that makes me sad because I really wanted to love them. We followed the recipe exactly. The flavor was quite bland and the texture was not at all what I was expecting. The texture was less "brownie" and more "casserole".

These are so delicious!! Based on the reviews, I used only 1/4 cup butter and sauteed onions and finely chopped garlic. Once they were translucent and aromatic I added the fresh ribbon-cut spinach and sauteed until wilted. I used a blend of cheddar and jack cheeses instead of the mozzarella. Will make them again, trying different cheeses and maybe adding mushrooms. Great recipe!!!

Very good! I halved the recipe because it was just two of us eating. And they turned out great! I served it with black bean chili.

I first tasted the spinach brownies when I visited a bed and breakfast in the Berkshires. The owner gave me the recipe upon my checking out. I made it for a potluck breakfast at my childrens's school four years ago and I've had the faculty, children and other parents hooked on my spinach brownies since. In my version I only use half the amount of butter, and I use a different kind of cheese each time I make it. Asiago or an XXtra sharp cheese in the recipe is great. I've used one half cup of dried minced onion instead of using the chopped onion. It's the best. My kids can eat a whole pan!

I'm a huge fan of this! I would suggest adding seasoning - salt, garlic, herbs, something - because it can be bland. Pepperjack cheese is fantastic in this, and adding a can of diced green chiles to the recipe is good too. The first time I made it I was short on mozzarella, so I made up the difference with canned parmesan, with good results. Tonight, I made it with jack and sharp cheddar, and whole wheat flour. I like it plain or topped with salsa, and my kidlet loves it smothered in ketchup. If you reduce the butter SIGNIFICANTLY and remember to add spices, you really can't go wrong with this perfect to-go breakfast!

I have made these twice now. The first time I didn't make them thick enough and served them cold. They were only okay. The second time, I added extra cheese, made them about and inch thick and took them out after bout 27 minutes (before toothpick ready) and let them sit for a half hour. I thin whipped up a dipping sauce and served them room temperature. The whole plate was gone within an hour! My friends loved them. Next time I think I am going to add either crushed red pepper or nutmeg. Like a lot of other people, I only use the butter to saute the onions.

I found these very bland and nobody cared for them. I would have to add more spices and maybe some more different cheese, definitely garlic for my taste.

These are alright. I think they need to cook significantly longer than the listed time, I cooked them for 35 minutes and wished I had done 45 minutes (or until the top becomes a bit golden).

Good, easy. Like quiche.

I thought this was only ok. I made some adjustments per previous comments. My kids liked it though so I guess that's all that matters. :)

I only gave this 3 stars because it wasn't totally awful, just not my cup of tea. Spinach sheese and onion sould like a winning combo but this recipe lacked any true flavor. Maybe garlic and some artichoke could flare it up. try it out and tweak it to your preferance. That is what cooking is all about.

OK - the name is what prompted me to look - I thought how nasty - but I looked, read and made and these are absolutely FANTASTIC. I alsways looks for 'new' ways to get my kid to eat "yucky" vegetables - although he didn't like them - I did and WILL make again. However, the name should be changed - LOL

Made it as written and it was a hit as a Thanksgiving appetizer. All of the 9x13 pans were in use, so I put them in a mini muffin tin. Made it even easier to eat (adjusted cooking time).

These were good but not great. I followed the recipes exactly, with the exception that I added some bacon bits into the mixture. It still turned out a little bit bland. I wish it would have more flavor to it. Overall, this recipe (in my opinion) needs a tiny bit more PIZAZZ!

I'm surprised I don't see anyone else pointing out the 2 10oz. boxes of frozen spinach substituted for 10 oz. of fresh equals way too much spinach in the recipe. I should have reasoned it out for myself but I went ahead with all the spinach which resulted in very flat, mostly spinach, brownies but they did still taste good. I will use 1 box of frozen spinach next time.

I added several things to this recipe because I wanted it to be an easy breakfast for me to eat during the week. The first thing I did differently was saute the onion in butter and garlic. I also added cooked mushrooms and turkey sausage crumbles to the "batter". I used one can of Rotel to top the entire dish. It turned out really well.

I love the idea of spinach brownies, and thought these would be a huge hit. I made according to the recipe and no one took more than a few bites. I made once again thinking i could liven it up with bacon and substitued half of the cheese with an italian blend. Same results. Bland and unremarkable.

Excellent! I added Basil, Oregano, and garlic. Tastes just like a breadstick.

Put your mixture in muffin pans -- it makes them so much easier to serve and mine only baked for 15 minutes (my pans were closer to mini size). I did a half recipe and got about nine out. I used sharp white cheddar cheese and 3tsp of butter in my recipe and thought they were great! I spread dill mustard on top and then proceeded to eat four in a row. :)

These were delicious. I sauteed the onions plus a few chopped mushrooms and then added 10 ounces of chopped spinach to wilt down, all in 2 tablespoons of butter. Then went with recipe and added the rest of butter melted to the batter. Used part grated mozzarella and a bit of swiss. Stirred it all together and sprinkled a little parmesan on top before baking. Yum!!! We were having meatball sandwiches and these went so well with a bit of spaghetti sauce.

These are pretty good. I think it would take some changes well. I love the texture and it's not soggy/eggy like a lot of egg-bake type dishes end up being. It would be fun to try with asparagus, artichoke hearts, different cheese varieties, etc. Thanks for sharing!

OMGracious!!! These were soooo good!! The name was kind of freaking me out--but the flavor floored me!!!!!!!!AWESOME! The only change I'll make next time is to add more salt, like maybe another 1/2 teaspoon. To make it 1.5tsp. of salt. But besides that they were great!! I will be taking these to brunches, showers, weddings, and all kinds of "Food Oriented" partys, especially "Breakfast". I think the name should be changed to something like....."Spinach Squares" or "Spinach Cheese Bread" or something that doesn't make you think of chocolate....which i like to think of !! haha Thanks for the recipe, ~*~PitBullFreak~*~

I cannot really say if this is any good or not, the 13 X 9 pan is not the pan to use. It came out too thin and burnt the bottom and basically could not serve it. I will definitely try again with an 8 X 8 square pan and keep the temp down a bit.

This was good, but very greasy. I agree with the reviewer who advised to reduce the amount of butter--I'll make these again, but with maybe 1/2 the butter to see how it works. Bacon was yummy in these, and I could imagine other combinations also--spinach, feta, & sundried tomatoes & grated zucchini with an Italian cheese blend. I'll make these again, but will have to lower the greasiness somehow.

Very yummy, but I did make some changes. First, I sautéed the onion in the butter (actually I used less butter also). Then I added the spinach to the onion, instead of boiling. I did this mostly so I would have less dishes to wash. I also added bacon to the dish. It turned our much like a quiche. It was delicious, but without the bacon it would have been sort-of bland.

Even after I added carmelized onions, pancetta, sauteed garlic, nutmeg, herbes-de-provence and gruyere - I still found these really bland and doughy. My kids who LOVE spinach and request quiche on a regular basis ate just two bites.

These are usually quite popular when I make them but I add additional onion and try some additional seasoning. I find the original recipe to be a bit bland.

A little salty and they did not cut into nice squares as well as I had hoped...perhaps they were too warm? Not outstanding....just OK.

This recipe is amazing! I've made it many times already. I omit the butter completely, sautee the onion(i use 1/2 onion) in olive oil with some garlic and add a tiny bit more salt to the mixture, maybe a 1/4 tsp more. I add a tiny bit more cheese too. It comes out fabulous!

Wonderful!!! Made for a birthday party. It was all the rave. I made some changes as suggested. I cut the butter, but just by 2 tablespoons. I used one small onion, three cloves of garlic and sauted in the butter, then added about 1/2 cup of sliced fresh mushrooms. I took 10 oz of fresh baby spinach, chopped and added to the onions, garlic and spinach and cooked it down a little. I added some Tony's Creole Seasoning and doubled the cheese, using 1/2 mozzarella and 1/2 fiesta mix. Mixed other items and added a little parm to the top. Yummie

These are great both warm or cold! If you use frozen spinach, only use a 10 oz package and do NOT cook. Unnecessary step. I sauteed 1/2 diced onion and 1/2 diced red pepper in a small amount of olive oil and added a clove of garlic. I only used 2 T butter in the recipe and that was plenty. I used swiss cheese instead of mozzarella and then sprinled with grated parmesan about 10 minutes before it came out of the oven. Also used an 8 x 11 pan to make the squares a little thicker. Wonderful!

Next Time Try Sauteing Onion With Some Garlic and Cut Butter In Half. Also Try Some Bacon And Sprinkle Parmesan Cheese On Top.

I substituted non-fat Greek yogurt for the butter in recipe, and used skim milk instead of whole milk, and reduced fat cheese. Absolutely delicious! Would also be great with feta cheese and kalamata olives.

These are great. The whole family said I could make these again, anytime. They also hold up well as leftovers, cold or reheated. I confess to accidentally leaving out the butter - after melting it in the microwave, I got distracted and then forgot it was in there. That likely lead to these being not as light and fluffy as they might have been otherwise, but they were delicious nonetheless.

Been making these for years, but forgot to review them. I always double the recipe because I love them so much! Because I double it, I use half sharp cheddar and half mozzarella. I do sautee the onion a bit first. I use frozen spinach and squeeze it really well before adding. These are heaven to me! I love to take them for lunch the next day.

I had some organic baby spinach my mom wasn't going to use, so she gave it to me to figure out what to do with it. When I saw this recipe, I knew I had to try it. I did have to make some changes according to the ingredients I had on hand; I substituted 1/2 cup of whole wheat flour for the all-purpose flour since I had more of the ww flour on hand. I also had more cheddar than mozzarella cheese available, so I probably shredded two thirds of cheddar and one third of the mozzarella. I also thought that this could be made just a little bit better by substituting half of the spinach called for with artichoke hearts since I had a bag of artichoke hearts sitting in my freezer for what seemed like forever. And spinach and artichoke just naturally go together so well. So I defrosted a 12 oz. bag of artichoke hearts and finely chopped them and sauteed them in the pan with 2 tbsp of I Can't Believe It's Not Butter (the other 2 tbsp of ICBINB got melted and tossed into the batter) the chopped onion, added two cloves of garlic and s&p, and the 6 cups of fresh spinach that I used got sauteed with the onion/artichoke mix at the end. Once the mixture was in the pan, I sprinkled some parmesan cheese over the top and baked it. Yum! My husband didn't even want to share with the kids, and my 19 month old had two pieces and wanted more. I think with the changes I made, this turned out to be an awesome recipe, and finally a way I can get my kids to eat veggies. And that's always good.

Fantastic recipie!!!!! Thank you Bowlingnut!!!! I added bacon as chellebelle suggested and its was Brilliant. I have made this recipie over 20 times and it comes out great!!!!

I added feta to this recipe the first time I made it and I think next time I'll put even more.

Very simple and delicious spinach side dish. I brought these to a potluck and everyone loved them. They are solid enough to cut into pieces, which is nice for serving. The only change I would make is to the name, since Spinach Brownies is a bit of a turn-off (perhaps Spinach Quiche Bars?). The only change I made was to use non-dairy milk (original almond) because that's all we drink, and they came out great. If you use frozen spinach (which I did), you can just thaw it and squeeze out the moisture before adding it to the mixture; you don't need to cook it first.

It was delicious (I could've eaten the whole pan out of the oven!). I did do a few substitutions for the health factor: I used about 1/4 cup of grapeseed oil instead of the 1/2 cup butter; a little less than the whole cup of cheese, and only about a 1/8 teaspoon of salt. And it was still 5 stars---my 1 year old loved it!

Very tasty. I also changed the name when presenting them to "spinach bars." I had quite a few people ask for the recipe. I used 1/4 cup butter and added some cooked and crumbled bacon. Thanks

This smelled so yummy while it was baking it was difficult to wait! I like my food with lots of flavor, so I added 1 tsp. of garlic powder and 1 twp. black pepper to the mix. It would probably be just as scrumptious without the extra seasoning, because the onions really contribute to the overall taste. Easy to make, wonderful to eat! Thank you!

The first turnoff was the name of the recipe, how unfortunate! My first reaction was "Spinach & chocolate? Eeeeew! HOW repulsive!" I almost didn't even look at the recipe. I'm glad I did, though. I rate the recipe only 1 star for the name but 4 stars for taste. Maybe that adds up to 5 stars?

I really wanted to like these especially after all of the great reviews but I didn't find it to be anything outstanding. It was almost too moist/wet after it was done cooking and I did drain the spinach after sauteing. I used 1/2 the butter called for. I thought there would be more batter but it was mostly just spinach. Overall I was not that impressed.

HUGE HIT! Loved it, and had all the ingredients (except I used 2 10 oz. frozen, drained and squeezed chopped spinach). STILL getting requests for the recipe. THANK YOU!!! BTW, my 12 yr old girl gobbled these up, and my 10 yr boy old tolerated them.

Sorry, even after adding bacon this was too bland. Thanks for posting the recipe

Oh, My! The name scared me, but the taste made me forget all of my fears. I used the two packages of frozen spinach. I squeezed the heck out of it to get every drip of liquid out. The bars set up very nicely as a result. Someone else mentioned something about the onions. I think the next time I'll probably sautee them lightly to bring out the sweetness and cut the "oniony" taste that keeps my kids away from these bars. Thanks!

I have quite the collection of recipes in my pantry- this is such a keeper. My husband and I absolutley indulged in these tonight! We had steak, carrots and spinach brownies- I may never make Spanakopita again! (Ok that's a lie..) But, when you can make these- why would you want to bother with all the phyllo and wrapping? I added what I would to Spanakopita- garlic, salt, pepper, and some oregano. Also added freshly grated and regular parmesan cheese. Wow. Thanks for sharing!

These turned out tasting more like flour to me. Would not make them again.

My family doesn't like room temperature food so I served it hot from the oven which didn't allow it to set and hold its shape and made it seem like a strata (gasp! we hate stratas so I started to worry) but once on a plate it cooled a tad so it could be cut without all the cheese falling out. Texture is far more gooey than a brownie. I sauteed the onion in 2 tbl spoons butter. Added minced garlic and then sauteed about 16 oz fresh spinach. Combined the rest of the ingredients as per the site except only added an additional 2 tbl spn butter and 1/2 tsp italian seasoning. Will make again but with a mixture of cheeses- Mozzarella by itself didn't really pack the punch I'd like.

I made these to take to my future mother inlaws for an app on thanksgiving. Im rating it a 4 just cuz ive made some changes!. I used about half the amount of butter that it called for. I also sauteed onion and bacon together first and added it in!..the bacon was super good!. I will be making this again, exepct next time i think i will put a greek spin on it and add some feta cheese and possibly olives!

these were very good.I made them as written the first time. and then I made a second time only I changed it a bit. I used sharp cheddar cheese in casserole and then sprinkled parm cheese on top. I used green onion instead of a reg onion. I used 6 tbs butter instead of 8.both times these went like hot cakes and I was asked for the recipe

These were excellent. I addedfinely chopped mushrooms and sauteed them with the onion before adding to the mix. My family couldn't get enough!

I made a bunch of adjustments & wasn't quite sure how it would turn out, but it ended up good. I made the following substitutions: Instead of milk, I used almond milk Instead of eggs, I used egg whites only Instead of white flour, I used whole wheat flour Instead of 8 oz cheese, I used about 3 ounces Instead of 1/2 cup butter, I used 1/4 cup butter I know, a lot of substitutions, all with the goal to make it healthier. I thought all the subs might knock out the taste, but they ended up really good! Easy lunch to bring to work with a salad or fruit!

This recipe was pretty bland. I was confused by the amount of spinach...the submitters comments indicated two 10 ounce packages of frozen spinach, but the directions called for one, I think one would have been sufficient. However, on top of that, it just didn't have much flavor. If I make these again, I will add a package of onion soup mix, or Ranch dressing mix to add some punch, otherwise they are just too bland.

Very good. Make sure to saute the onion first, and add a little garlic powder. Would be excellent with bacon mixed in too

This makes lots, and is very good for taking to church suppers or office potlucks. I thought it was a tad too salty, but I tend to eat toward low sodium, so that may just be me. DH said, "Yeah. Women probably like it." Meaning, "Yeah, (he) didn't care to see it again." LOL BTW, I used two 10 oz. pkgs. frozen spinach, as stated to be more or less equivalent to the 10 oz. fresh called for in this (?). My "brownies" looked more like the photos supplied by Candice and Sunflower. I may make these again, because they are good; I'll just have to have somewhere to take and share them.

This is a great recipe (see other reviews for yummy subs & suggestions.) My tried-and-true recipe similar to this is more quiche-like: egg beaters, soy sausage, spinach, red bell pepper, some cheese,onion, no flour, no fat besides the cheese. (can add low- or non-fat cottage cheese, drained, for addl protein) Hint: use foil liners in cupcake tins, cool well, and freeze. Though good served warm from the oven they are a boon to the busy: take frozen for a snack or lunch. They thaw easily. The foil cupcake liners make it very easy to remove the very low fat treat. Thanks!

I have made these about 15 x's. i have omitted the butter all together. serve hot with grated parm on top or cold with any dip/hot sauce- anything! its a low fat snack. very addicting.

This recipe was so delicious. I served it as a side dish. My boyfriend and I loved it. He said that I should make it again very soon.

Delicious, but too much butter made them greasy and not great for finger food. Next time I will use more spinach and 1/2 the butter

This is GREAT! It's like a quiche without the work! Changes I made were to sautee the onion, and when it was nearly done, throw in the spinach to sautee it rather than boil it. (I used fresh spinach.) I used 1/2 feta and 1/2 cheddar cheese, used whole wheat flour, and I reduced the butter by half. Really great recipe, and I'll use over and over I'm sure! Great find!

This was absolutely amazing! However I made a mistake or two! I didn't have an onion, so I used onion powder, and added bacon like a couple of the other reviewers recommended, I really didn't want to add so much butter, I added about 3/4 of a stick, and it was plenty...the error came in adding 3 lg eggs! OOPS! However, it was still DELISH! Just need to try to follow directions next time! I looked at that recipe 3 times, and saw 3 eggs every time! OH well...still a HUGE winner! Will be making again and again!

These were just okay. If I make them again I will use feta and perhaps some dill to give them a Meditereanean flavor.

I was expecting a quiche type dish, but surprisingly it wasn't. I substituted almond milk for milk, and vegan mozzarella for cheese. Great breakfast casserole or even as a side at dinner. Next time I will use less butter and more spinach.

Easy and tasty. Don't bother boiling the spinach. Instead, give the onions a quick sauté in some of the butter, and toss the chopped spinach in at the end to wilt it. Then add in to the other ingredients and bake. Mozzarella cheese is kind of bland, so I suggest replacing half of it with feta, Parmesan, or whatever you like.

I made these for Mother's Day, and they were a hit! I made them last night, let them cool completely, covered them and popped them in the fridge. My mom, daughter and I all loved them. So much so that my 15 year old daughter passed by the pizza, wings AND cheesecake and ate only a plateful of these brownies!!! I followed the recipe exactly, except I did saute the onion to soften it, and I added a bit more cheese, since a little cheese is good, but more is better! I can see how this recipe will be fun to play around with, but it truly is 5 stars as written. My boyfriend and my dad were lucky there were a couple left after our girls day!!! Thanks for the fabulous recipe...it will be a staple in my home :) P.S. I took them out of the fridge and let let them come to room temperature...yum! But then I heated them for a few seconds in the microwave, and they were OMG YUM!!!

fantastic. I used less than half the butter and less cheese aswell. Still delicious. I also added parmasan, mushrooms, sundried tomatoes and a little spaghetti sauce on top. Oh yeah, and garlic. Yum. We ate it for dinner with a salad. This one's a keeper.

I might add bacon or some sun dried tomatoes just to vary this up....but this recipe is a new staple and is fantastic just as written. Thanks for a recipe that get's my vegetable hating husband to eat spinach!