Easy Spinach and Feta Loaf
If you love the flavors of spinach pie, you will love this simple little loaf. We happily finished this off in a few days. The texture is so soft and pillowy while the Greek flavors are popping. The main ingredient in this recipe is the buttermilk which I advise not substituting. It really gave this recipe a superior advantage to all others I’ve tried.
If you don’t have buttermilk though, you can use kefir or pureed cottage cheese or Greek yogurt in its place! If you like this recipe you will love my Spinach + Feta Brownies or my Spanakopita Cookies or my Baked Spanakopita Tortilla.
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Spinach + Feta Loaf
Equipment
Ingredients
- 1 tsp olive oil
- 10 oz fresh baby spinach, rough chop
- 2 scallions, diced
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 3/4 cup buttermilk (or kefir)
- 1½ cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 5 oz feta cheese, crumbled
- 2 tbs dill, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large pan, heat the 1 tsp olive oil on medium high. Add in the scallions and saute for 1 minute. Add in the rough chopped spinach and saute until mostly wilted – 1 minute. Transfer to a paper towel lined plate to slightly cool. Pat dry as best you can.
- In a large bowl, whisk together the eggs, olive and buttermilk until smooth. Sift in the flour, baking powder, salt and pepper to taste and mix to combine. Fold in the feta, mozzarella, dill and spinach. Transfer the batter to your pan and spread out evenly. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.
ONG just tried this recipe! Didn’t have mozzarella so used cheddar instead – it’s absolutely delicious!!
Hi Krystalla, sounds amazing with the cheddar cheese!
I made the feta and spinach and it came out delicious. Thanks for the recipe
Hi Shirley, I’m glad you liked it!
I very much enjoy your recipes. Could you include instructions on storage and duration?
Hi Karen, thank you!
For this i stored it in the fridge in an airtight container and rewarmed the slices in my counter top mini oven!
So good!! I made it exactly as written and used low-fat feta and part skim mozzarella. Mine kind of deflated as it cooled and had more of a quiche texture than that of bread, which is fine by me. I will be making this again!
Hi Lisa, I’m so glad you liked the loaf! Thanks for the positive feedback too!
Made this today as I needed to use up some buttermilk was so glad to come across this recipe and thought it would go nicely with some pumpkin soup for dinner – I didn’t have enough spinach but felt what I did have was sufficient only used 60g in total I’m thinking sundried tomatoes would be nice touch and I didn’t have dill so used parsley flakes turned out beautifully thank you
Hi Jane, thanks for sharing your feedback with us! I’m so glad it came out great!
🥰🥰Delicious
Thanks for trying it Penelope!
Tried this. Spinach which was ‘ pat dry ‘ was way too wet and loaf didn’t cook properly. Couldn’t eat it. Big mistake. Very disappointed!!!
Hi Mary, i’m so sorry the recipe didn’t work out for you!
Stella; You want to WRING the thawed spinach. 😘
Thank you Marlee. Typos happen!
Can make this with zucchini? I’ll try it both ways.
Hi Deborah, i haven’t tried it with zucchini yet… will be a minimum amount of zucchini if you would like to try it.
This is truly delicious. All my favourite ingredients.
Thank you for all your delicious recipes.
Hi Malou, I’m glad you liked the recipe! Thanks for tryin it!
could I use whole wheat flour?
Hi Cindy, yes that will work here~
Can one make this low carb?
Hi Trish, Its only 8 carbs per slice as is with all purpose flour. BUT you can probably use almond flour and coconut flour to make it even less carbs…
I haven’t tried it yet, but it should work….
Hi Stella,
I absolutely love your recipes.
Can this recipe be gluten free? What flour and measurements do you recommend?
Thank you!! Lorraine
Thank you Lorraine!
I would do 1 1/2 cups almond flour plus 1/4 cup coconut flour!
I think if you use different flour like almond , it will we less calories.
I haven’t tried it yet but wondering if you could use wheat flour or gluten free flour?
Hi Melanie, I havent tried it with those flours but i believe it would work with either one. If you use almond flour, also add some coconut flour as well..