This Spinach and Feta Loaf is a savory, nutrient-packed treat perfect for any meal.
Bursting with protein from eggs and cheese, fiber from fresh spinach, and healthy fats from olive oil, it’s both satisfying and wholesome.
Quick to prepare and easy to bake, this versatile loaf is ideal for meal prep, family breakfasts, or a wholesome snack any time of day.
Spinach and Feta Loaf
Equipment
- 8×4 inch loaf pan
- large mixing bowl
- Large pan
- Whisk
- Spatula
- Parchment paper
- Wire rack
Ingredients
- 1 tsp olive oil
- 10 oz fresh baby spinach roughly chopped
- 2 scallions diced
- 2 large eggs lightly beaten
- ¼ cup olive oil
- ¾ cup buttermilk or kefir
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 5 oz feta cheese crumbled
- 2 tbsp fresh dill chopped
- ½ cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature. While the oven warms, line an 8×4 inch loaf pan with parchment paper, leaving a small overhang on the sides. This will make it easier to lift the loaf out once it’s baked, ensuring it maintains its shape and doesn’t stick to the pan.
- Sauté the Scallions and Spinach: Place a large pan over medium-high heat and add 1 teaspoon of olive oil. Once the oil shimmers, add the diced scallions. Sauté for about 1 minute, stirring constantly, until they release their fragrance and soften slightly. Next, add the roughly chopped spinach to the pan. Cook for another 1–2 minutes, stirring frequently, until the spinach is mostly wilted but still retains its vibrant green color.
- Remove and Dry the Spinach: Transfer the sautéed spinach and scallions to a plate lined with paper towels. Press gently to remove any excess moisture, as excess water can make the loaf soggy. Allow it to cool slightly while you prepare the batter. Properly dried spinach ensures a fluffy loaf with perfect texture.
- Whisk the Wet Ingredients: In a large mixing bowl, combine the 2 lightly beaten eggs, 1/4 cup olive oil, and 3/4 cup buttermilk (or kefir). Use a whisk to blend the ingredients until the mixture is smooth and uniform, with no streaks of egg or oil visible. This creates a creamy base that will hold the loaf together and provide moisture during baking.
- Sift and Mix the Dry Ingredients: Into the same bowl, sift 1½ cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Sifting removes lumps and helps aerate the flour, giving the loaf a lighter texture. Gently fold the dry ingredients into the wet mixture using a spatula until fully combined, making sure not to overmix, which could make the loaf dense.
- Fold in the Flavorful Add-Ins: Add the crumbled 5 oz feta cheese, 1/2 cup shredded mozzarella, 2 tablespoons chopped dill, and the cooled, drained spinach mixture into the batter. Carefully fold everything together using a spatula until the ingredients are evenly distributed. The feta and mozzarella will add rich, savory flavor, while the dill provides a fresh herbal note.
- Transfer the Batter to the Loaf Pan: Pour the prepared batter into your lined loaf pan, spreading it evenly with a spatula. Smooth the top gently to create a uniform surface, which will help the loaf bake evenly. Be careful not to press down too hard, as this could compress the batter and affect the texture.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 50–60 minutes. To check for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging, the loaf is ready. The top should be golden brown and firm to the touch.
- Cool Before Removing: Once baked, allow the loaf to cool in the pan for about 10 minutes. This resting time helps the loaf set, making it easier to remove without breaking. Afterward, gently lift the loaf out using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the loaf into 8 even pieces. Serve warm or at room temperature as a hearty breakfast, a satisfying snack, or a side for lunch or dinner. The loaf can also be stored in an airtight container for several days or frozen for future meals.
Notes
- You can substitute frozen spinach for fresh, but be sure to squeeze out all excess water before adding it to the batter.
- Buttermilk can be replaced with kefir, Greek yogurt, or even whipped cottage cheese for a slightly different tang and texture.
- Adjust the amount of feta and mozzarella to taste; more cheese will increase richness and saltiness.
- Fresh dill gives the loaf a bright herbal flavor, but parsley or chives can be used as alternatives.
- This loaf is versatile: serve warm for a comforting snack or cool it completely for slicing and storing.
Chef’s Secrets For Perfect Loaf
The key to a perfectly moist and fluffy spinach and feta loaf lies in controlling moisture and mixing gently.
Sautéing the spinach briefly before adding it to the batter removes excess water while enhancing flavor.
Be careful not to overmix the batter once the dry ingredients are added; gentle folding keeps the loaf light and tender.
Using a combination of feta and mozzarella adds both creaminess and a pleasant salty tang, creating layers of flavor in every bite.
Finally, letting the loaf cool slightly before removing it from the pan ensures it holds its shape and slices cleanly.
Serving Suggestions For Maximum Enjoyment
This savory loaf is incredibly versatile and pairs beautifully with a variety of meals.
Serve it warm with a dollop of Greek yogurt or a drizzle of olive oil for a simple breakfast.
For lunch or dinner, slice it and accompany with a crisp green salad, roasted vegetables, or a light tomato soup.
It also works wonderfully as a sandwich base—simply toast a slice and layer with hummus, roasted peppers, or sliced turkey for a quick, satisfying meal.
Its rich flavors make it perfect for brunch spreads or as a side during festive gatherings.
Storage Tips For Longevity
To keep your spinach and feta loaf fresh, allow it to cool completely before storing.
Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 4 days.
For longer storage, the loaf can be frozen: wrap it in parchment and then in aluminum foil, and store it in a freezer-safe bag for up to 2 months.
To enjoy, thaw overnight in the refrigerator and reheat gently in the oven or toaster oven to restore its fresh-baked texture.
Avoid microwaving for extended periods, as it may make the loaf soggy.
Frequently Asked Questions
1. Can I make this loaf vegan?
Yes! Replace the eggs with flax or chia “eggs” (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) and use a plant-based yogurt or milk instead of buttermilk.
Substitute vegan cheese for feta and mozzarella to maintain the creamy texture.
2. Can I add other vegetables to the loaf?
Absolutely! Chopped bell peppers, grated zucchini, or shredded carrots can be folded into the batter.
Just ensure that any added vegetables are drained or patted dry to prevent excess moisture, which could affect baking.
3. How can I make the loaf extra fluffy?
Sifting the flour and baking powder together, folding the wet and dry ingredients gently, and not overmixing the batter are crucial.
Additionally, letting the loaf rest in the pan for a few minutes after baking allows it to set properly.
4. Can I prepare this loaf ahead of time?
Yes, the loaf batter can be prepared a few hours in advance and stored in the refrigerator until ready to bake.
This makes it ideal for busy mornings or meal prep. Just give it a gentle stir before transferring to the pan.
5. Is it okay to use frozen spinach instead of fresh?
Yes, but frozen spinach must be thoroughly thawed and squeezed dry to avoid soggy batter.
Even a small amount of moisture can affect the loaf’s texture, so pat it with paper towels to remove as much water as possible.
