SPINACH AND FETA LOAF RECIPE

When I first tried making this Spinach and Feta Loaf, I was amazed at how the flavors of the spinach and feta melted together so beautifully. The buttermilk adds a lovely tang, making this loaf incredibly moist and flavorful. It’s now a staple in my home, especially when I crave those delightful Greek flavors. I hope you enjoy it as much as I do!

Easy Spinach and Feta Loaf: a delicious Greek-inspired bread with spinach, feta, and buttermilk. Perfect for a healthy, flavorful snack or side dish.

equipment

8×4 inch loaf pan
Parchment paper

ingredients

1 tsp olive oil
10 oz fresh baby spinach, roughly chopped
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 the Oven:
- Preheat your oven to 350℉.
- Line an 8×4 inch loaf pan with parchment paper.
Prepare the Spinach Mixture:
- Heat 1 tsp of olive oil in a large pan over medium-high heat.
- Add the diced scallions and sauté for 1 minute.
- Add the roughly chopped spinach and sauté until mostly wilted, about 1 minute.
- Transfer the spinach mixture to a paper towel-lined plate to cool slightly, and pat dry as best as you can.
Mix the Wet Ingredients:
- In a large bowl, whisk together the eggs, 1/4 cup olive oil, and 3/4 cup buttermilk until smooth.
Combine the Dry Ingredients:
- Sift in the flour, baking powder, and salt into the wet ingredients.
- Mix until just combined.
Fold in the Flavor:
- Gently fold in the crumbled feta cheese, shredded mozzarella, chopped dill, and the sautéed spinach mixture.
Bake the Loaf:
- Transfer the batter to the prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the loaf to set in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.

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notes

You can use 10 oz of frozen chopped spinach instead of fresh. Just make sure to wring it out as dry as possible.
Substitute kefir, Greek yogurt, or whipped cottage cheese for the buttermilk if desired.