Spinach and Feta Loaf
A savory, protein-rich spinach and feta loaf packed with flavor and fiber. Quick to prepare, this versatile loaf is perfect for breakfast, lunch, or snack time and keeps well for meal prep.
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.
