My cookbook is here! 
One of the best Greek recipes I’ve ever created for our website!
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 (283.5 g) fresh baby spinach,, rough chop
- 2 scallions,, diced
- 2 eggs,, lightly beaten
- 1/4 cup (59.15 ml) olive oil
- 3/4 cup (177.44 ml) buttermilk, (or kefir)
- 1½ cups (187.5 g) flour
- 2 tsp baking powder
- 1/2 tsp salt
- 5 oz (141.75 g) feta cheese,, crumbled
- 2 tbs dill,, chopped
- 1/2 cup (56 g) 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.
Hi Stella! This loaf looks amazing! Is the nutritional value for 1 slice or the whole loaf? Thanks!
Thanks Tammy! Its for one slice. Servings per recipe is at the top of the recipe box
Delicious recipe. Thank you.
My pleasure Ruth! I’m glad you loved the loaf!
could I use gluten-free flour or alternative flowers like almond flour?
Hi Kay, gluten free all purpose flour will work here. I dont think almond flour will work
Yummy
I really love your recipes.
This one is in the oven right now. It sounds great.I can’t wait to taste it. Will post after it’s done.
before I make it, just wondering if you can use a gluten-free flour like almond flour or coconut flour or oat flour?
Delicious 😋 I added cooked bacon … My family and i just love it !!
Thank you for sharing
HI Maggie, sounds great with the bacon!
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, do you think I can add some garlic to the ingredients?
thanks again for this recipe, it’s a new favourite now. I will make it again tomorrow.
The dough supposed to be quite dry ? It’s look like doesn’t have enough liquid
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.