Seasonal Spinach Bars (Printable Version)
Wholesome bars featuring spinach, cheese, and herbs baked into a soft, savory treat for any occasion.
# What You'll Need:
→ Vegetables
01 - 10.5 oz fresh spinach (or 7 oz frozen, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 5.3 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese
06 - 1.8 oz grated Parmesan cheese
→ Pantry
07 - 3 large eggs
08 - 5.4 tbsp olive oil
09 - 1 cup all-purpose flour
10 - 1 tsp baking powder
11 - ½ tsp salt
12 - ¼ tsp ground black pepper
→ Herbs & Spices
13 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
14 - 2 tbsp fresh parsley, chopped
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or lightly grease it.
02 - If using fresh spinach, wash, dry, and roughly chop. Sauté in a large skillet over medium heat until wilted, about 2-3 minutes. Cool slightly and squeeze out excess moisture.
03 - In the same skillet, heat 1 tablespoon olive oil and cook onion and garlic until soft and fragrant, about 3 minutes.
04 - In a large bowl, whisk together eggs and olive oil until combined. Stir in ricotta, feta, and Parmesan cheeses.
05 - Add cooked spinach, sautéed onion and garlic, fresh dill, and parsley to the bowl. Stir to combine.
06 - Sift flour, baking powder, salt, and pepper into the mixture. Gently fold until just combined, avoiding overmixing.
07 - Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until golden and a toothpick inserted in the center comes out clean.
08 - Allow to cool in the pan for 10 minutes before slicing into bars.
# Expert Advice:
01 -
- They're portable enough to toss in a lunchbox but fancy enough to impress at a dinner party.
- Once you nail the basic formula, you can swap in whatever herbs or vegetables you have on hand.
- The texture lands somewhere between a crumbly cake and a savory custard, and it's honestly addictive.
02 -
- Squeezing the moisture out of the spinach is non-negotiable—skip this and you'll end up with watery, sad bars instead of tender ones.
- Don't overmix once you add the flour, or you'll end up with something more like a dense cake than the tender, almost custard-like crumb you're after.
03 -
- Don't skip the parchment paper—it makes cleanup effortless and ensures the edges brown evenly.
- Taste the filling before it goes into the oven and adjust salt and pepper to your preference; the cheese is salty, so be conservative at first.