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.
Notes
Nutrition
Hungry for more?
This was so tasty although I think mine needed longer in the oven as it was still a bit soggy but my oven has a mind of it’s own. We had it with some leek and potato soup which was a good pairing. Will make again but a bit less dill as I found it overpowered the other flavours.
So tasty! I will make again, many more times. I made it as cupcakes, I baked them for 40 mins. Thanks a mill for this great recipe!
Hi Stella Drivas, I absolutely LOVE this recipe, and I love making it. I have made it a few times now and because I love making it I make more than one and give them to my beautiful nieces, they also love it. thank you for all you do, I’m going to pre-order your cookbook, can’t wait to get it. I have used your other recipes but this one I love the most.
I do have one question…can you offer tips on what to serve with, or do you toast it? I guess with a pasta dish, maybe? thank you
love this!…what about adding a few chopped sun-dried tomatoes? Thanks for this recipe!
How should I store it after it’s baked? does it need to be refrigerated?
I am looking forward to trying out this recipe. Can the loaf be frozen after baking?
Thank you,
Sandy
yes
Sooo delicious!!! I subbed fresh basil for dill and onions for scallions because that’s what I had at home. Love my life! 😉
This was delicious! I only had half the recommended spinach, so I grated a zucchini and threw that in there too! It baked up nice and tender , delish with some butter spread on!
Cannot wait to try this. We’re not big dill lovers. Can I just omit it? Thanks so much.
Love your recipes.
I was looking for savory bread recipe from very long time I am so glad I found this perfect delicious recipe. Our family loved it including my two year old. Thank you
I have two questions:
Can I use half whole wheat flour and half white?
Can I use frozen spinach?
Thanks!
yes to both!
Easy recipe and so delicious. This is my new favourite.
Love the recipe. I added an extra egg and little more scallions.
This recipe was quick and easy ´
HI Dora, thats great! I’m glad you enjoyed the loaf! Thanks for sharing your feedback with us too!
Hello Stella,
Thank you for sharing the recipe. It tasted absolutely delicious. We enjoyed it as a family.
The bread sank in the middle after it cooled down.Did I do anything wrong?
I used plain flour (I live in UK)
HI Komal, sometimes the baking powder or baking soda we use is either expired or close to expiring and doesnt do its job.
It might also be a different type of flour with a higher protein content. I”m not entirely sure to be honest!
DELICIOUS!!! I subbed 10 oz. of my garden kale that was in the freezer + used sour cream instead of yogurt. Used vegan milk and GF flour (CUP4CUP) and it was perfect. Family loved! Thank you!!!
HI Jeanne, I’m so glad you loved the recipe! Thanks for the feedback!