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There's always those dishes that make you fall in love from the very first bite. My spinach and feta savory loaf is definitely one of them. I whipped it up one day when I wanted to surprise my guests with something different. The combo of soft spinach, salty feta chunks, and crunchy seeds just works so well together. It's a total hit whenever I bring it out.
Versatile Savory Loaf For Any Occasion
What's so great about this savory loaf is how it fits into any mealtime. I'll pack it for picnics, serve it when friends come over for drinks, or make it the star of dinner with a side salad. The fresh spinach works amazingly with the feta, and those seeds give it that special crunch that makes all the difference. Even the kids always ask for seconds.
What You'll Need
- Spinach: About 200 g, can be fresh or frozen, just make sure to drain it properly after cooking.
- 1 shallot: Finely chopped to give flavor to the spinach.
- 1 garlic clove: Peeled and center removed, mixed with the spinach.
- 3 eggs: They make the loaf soft and fluffy.
- 100 ml milk: Gives the loaf its airy texture.
- 50 ml heavy cream: Adds richness.
- 30 ml olive oil: Plus a spoonful of neutral oil.
- 200 g flour: Forms the base structure.
- 1 packet baking powder: Gets the loaf nice and tall.
- 100 g feta cheese: Crumbled for a creamy, salty flavor.
- 3 tablespoons mixed seeds: Two for the batter, one for topping.
- A few basil leaves: Finely chopped for that fresh herb taste.
- Salt and pepper: For final seasoning.
Simple Step-by-Step Guide
- Start with the spinach
- First, I cook the spinach with shallot and garlic in a bit of olive oil. The key part is draining all the water out afterward.
- Mix the batter
- In a big bowl, I stir together the eggs, milk, cream, oils, flour and baking powder. Then I fold in the basil, spinach, two spoonfuls of seeds and the feta. Add some salt and pepper and we're good to go.
- Baking time
- I pour everything into my loaf pan lined with baking paper. I sprinkle seeds on top. It goes in for 10 minutes at 200°C, then I cut a small line down the middle, and back in for another 30 minutes at 180°C.
Tips For Perfect Results
The trick to getting this loaf just right is all about the little things. You've gotta drain those spinach leaves really well or your loaf will turn soggy. I always make that little cut after 10 minutes of baking - it looks so nice when done. For the seeds, I switch between poppy, sesame, and sunflower to get different crunchy textures.
Ways To Switch It Up
Sometimes I throw in some crushed walnuts or swap out the feta for fresh goat cheese depending on what I'm feeling. When I want something with more Mediterranean flavors, I mix in sun-dried tomatoes or a handful of black olives. That's what I love about cooking - you can always change things based on your mood.
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Tasty Serving Suggestions
At home, this loaf always goes well with a fresh green salad or a bowl of homemade soup. When friends come over for drinks, I make some dipping sauces like my homemade hummus or my yogurt herb sauce. Everyone just loves it.
Frequently Asked Questions
- → Can I use frozen spinach?
- Absolutely, frozen spinach works fine. Just thaw and squeeze out any extra water before adding it in.
- → How should I store the loaf?
- Keep it in an airtight container in the fridge for up to 2–3 days. You can also freeze slices to enjoy later.
- → Which seeds work best?
- Sunflower and pumpkin seeds are great options, but sesame and flax seeds also add flavor and crunch. A mix is even better!
- → Why make a cut on top during baking?
- Making a cut helps the loaf rise evenly and prevents random cracks. It also looks neater when baked.
- → How can I check if it’s done baking?
- Insert a knife into the middle of the loaf. If it comes out clean and the top is golden, it's ready!