Spinach and Feta Loaf (Greek Bread)
Spinach and Feta Loaf (Greek Bread)
Ingredients
For the Loaf
- 1 bunch scallions, chopped
- 1 tablespoon olive oil, for sautéing
- 5 ounces baby spinach
- 1 3/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, whisked
- 1 cup buttermilk
- 1/4 cup olive oil, for batter
- 1/4 cup fresh dill, chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- parchment paper, as needed
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Lightly spray the parchment paper with cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped scallions and sauté for 2-3 minutes until softened. Add the baby spinach and continue to sauté, stirring occasionally, until the spinach has completely wilted and most of its liquid has evaporated, about 3-5 minutes. Remove from heat and set aside to cool slightly.
⏱️ 7 min
- 3
In a large mixing bowl, whisk the 2 large eggs until light and frothy. Add the buttermilk and 1/4 cup of olive oil to the whisked eggs, mixing until well combined.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min
- 5
Gently fold the cooled sautéed scallions and spinach, chopped fresh dill, crumbled feta cheese, and shredded mozzarella cheese into the batter until evenly distributed. The batter will be thick and chunky.
⏱️ 3 min
- 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 7
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it onto a wire rack. Allow it to cool completely before slicing and serving. This loaf is delicious warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach and Feta Loaf (Greek Bread)
Ingredients
For the Loaf
- 1 bunch scallions, chopped
- 1 tablespoon olive oil, for sautéing
- 5 ounces baby spinach
- 1 3/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, whisked
- 1 cup buttermilk
- 1/4 cup olive oil, for batter
- 1/4 cup fresh dill, chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- parchment paper, as needed
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Lightly spray the parchment paper with cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped scallions and sauté for 2-3 minutes until softened. Add the baby spinach and continue to sauté, stirring occasionally, until the spinach has completely wilted and most of its liquid has evaporated, about 3-5 minutes. Remove from heat and set aside to cool slightly.
⏱️ 7 min - 3
In a large mixing bowl, whisk the 2 large eggs until light and frothy. Add the buttermilk and 1/4 cup of olive oil to the whisked eggs, mixing until well combined.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min - 5
Gently fold the cooled sautéed scallions and spinach, chopped fresh dill, crumbled feta cheese, and shredded mozzarella cheese into the batter until evenly distributed. The batter will be thick and chunky.
⏱️ 3 min - 6
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 7
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it onto a wire rack. Allow it to cool completely before slicing and serving. This loaf is delicious warm or at room temperature.
⏱️ 15 min