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
Looking for more?
It looked great but IMO, it had no taste, and I don’t understand??
Hi Patsy, when that happens, it means the dish needs more salt. Don’t be afraid of it… it brings out the flavor in the recipe’s ingredients!
Thank you! I appreciate you telling me that. I really love the look and the possibility of spinach and feta together, so I will definitely make it again and
se more Salt.
This was delicious! I didn’t have any dill so
substituted McCormicks potato blend spices.
Such a quick and easy recipe. Full of flavor, definitely satiating. Will be on repeat on my roster.
HI MC, Thank you so much for trying the recipe and coming back to rate it! Cheers!
Could I make this recipe Vegan and which flour could I use, if I could? Thx
HI Patsy, to make a recipe vegan, please sub in vegan yogurt and vegan cheese here
hi. I´m cooking this as we speak… will let you know how it came out. But do have a question: are the nutrition facts per portion? per 100gr? can you explain? thanks
Hi Monica, the nutritional info is per portion!
Hi,
Followed instructions but did not rise like your photo, what could I have done wrong?
love some help.
Hi Yvonne, Maybe your leavening agent is expired. I’m not sure what happened otherwise. Sorry I couldnt be of more help!
Absolutely delicious.
Hi Ronni, i’m glad you liked the recipe!
can I make it using whole wheat flour instead of flour?
Would you recommend the almond/coconut flour substitution or would a 1:1 gluten free flour substitute work?
Hi Ann, I haven’t tried either but in my experience the GF 1:1 always works great.
With this I could also see the almond flour + coconut flour working – but increase the almond flour to 2 1/4 cups and 1/4 cup coconut flour.
For the flour do you think using almond and / or coconut would be a good idea. This recipe is calling my name to make it. For health purposes I cannot consume wheat. Thank you for your reply.
Hi Carole, I haven’t tried it with almond flour but in my experience I would do 2 1/4 cups almond flour and 1/4 cup coconut flour for this recipe.
I keep all your emails! My daughter has celiac disease, can I use gluten free flour?
Thanks
Scott
Hi Scott, Thanks so much and yes, you can use GF flour in place of all purpose flour here!
Baked it in a 9×13 cake pan, when cooled I cut in 6 squares and sliced those squares in half. Now had 12 slices that I could put in toaster and make my egg sandwich in the morning!!!! Delicious!! 🤤 Froze them with parchment paper in between, they freeze great!
Hi Suzanne, thanks for sharing your feedback and I;m so glad you enjoyed the recipe!
My husband and I loved this bread it was incredible. Omitting the salt adding a bit more spinach next time. We discussed all the possibilities of what we could add to make this the perfect dinner and finally came up with a creamy tomato soup. This is our second recipe we have tried and you are our ROCKSTAR!
Hi Kriss and welcome! I’m so glad it was a hit with both you and your hubby!
And I LOVE the idea to partner with a creamy tomato soup! Genius!
Just made this today. My hubby loved it!
I actually didn’t buy enough spinach, so I air fried some asparagus spears, partially, then chopped those up to add to the mix. Not a bad substitution.
Can’t wait to make it again. ❤️
Hi Sandy, That’s amazing! I’m so glad you both liked the recipe!
Thanks for this, loved it!!
This was enjoyed by a crowd, teens to grandparents.
love your style and recipes, makes me smile all the time!
hi
this looks amazing!! quick question…
can you freeze this loaf?
thank you
Hi Ausilia, and thank you!
Yes you can freeze this!
Absolutely delicious! My whole family loved it. 😋
Hi Judy, I’m so glad the entire family enjoyed especially! Thank you for the kind feedback too!