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There's something about certain dishes that hook you from your very first bite. That's exactly what happened with my spinach and feta loaf. I whipped it up when I wanted to surprise my friends with something different. The way the soft spinach blends with the slightly salty feta, plus those crunchy seeds – it's just magic. This loaf turns heads whenever I bring it out.
Versatile Loaf For Any Occasion
What I really love about this savory cake is how it fits into any situation. I pack it for outdoor lunches, serve it when friends come over for drinks, or make it the star of dinner with a nice salad on the side. The fresh spinach works so wonderfully with the feta, and those seeds add that special something that makes all the difference. My kids always ask for seconds.
Shopping List
- Spinach: About 200 g, either fresh or frozen, make sure to drain well after cooking.
- 1 shallot: Cut into tiny pieces to give flavor to the spinach.
- 1 garlic clove: Peeled and core removed, mixed with the spinach.
- 3 eggs: Creates the soft base of the loaf.
- 100 ml milk: Helps make the texture light.
- 50 ml liquid cream: Adds richness.
- 30 ml olive oil: Plus a spoon of plain cooking oil.
- 200 g flour: Gives the loaf structure.
- 1 packet baking powder: Makes sure the loaf rises nicely.
- 100 g feta cheese: Crumbled for a creamy, salty taste.
- 3 tablespoons mixed seeds: Two for the batter, one for topping.
- A handful of basil leaves: Finely chopped for fresh flavor.
- Salt and pepper: For final seasoning.
Step By Step Guide
- Start with the greens
- I first cook the spinach with shallot and garlic in a bit of olive oil. The key step is draining them really well afterward.
- Mix the batter my way
- In a big bowl, I combine eggs, milk, cream, oils, flour and baking powder. Then I throw in my basil, spinach, two spoons of seeds and the feta. A touch of salt and pepper, and we're good to go.
- Time to bake
- I pour everything into my loaf pan lined with baking paper. I sprinkle seeds on top. Bake for 10 minutes at 200°C, then I cut a little slit across the top and continue baking for another 30 minutes at 180°C.
Tips For Perfect Results
The trick to an amazing loaf is all about the little things. Getting those spinach leaves properly drained is crucial for the right texture. I always make that small cut after 10 minutes of baking, it gives such a nice look. For the seeds, I switch between poppy, sesame, and sunflower – each brings its own unique crunch.
My Personal Twists
Sometimes I throw in some chopped walnuts or swap the feta for fresh goat cheese, depending on what I'm in the mood for. When I want more Mediterranean flavors, I add sun-dried tomatoes or a few black olives. That's what I love about cooking – you can always change things up based on what you feel like.
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Complete Meal Ideas
At home, I always pair this loaf with a fresh green salad or a bowl of homemade soup. When friends come over for drinks, I make dipping sauces like my homemade hummus or yogurt herb sauce. It's always a crowd-pleaser.
Frequently Asked Questions
- → Can frozen spinach be used?
- Yes, frozen spinach works fine. Just defrost it thoroughly and squeeze out the extra liquid before adding it.
- → How can I store this loaf?
- Keep it in an airtight container in the fridge for 2-3 days. You can also slice and freeze it for later use.
- → What seeds work best?
- Sunflower and pumpkin seeds are great choices, or try sesame and flax seeds for variety. Mixing seeds adds more texture and flavor.
- → Why should I score the top during baking?
- Scoring helps the loaf rise evenly and prevents random cracking. It also gives it a nice finished look.
- → How do I know it’s fully baked?
- Stick a knife into the center. If it comes out clean, it’s ready. The top should look golden and feel springy to the touch.