A moist, flavorful savory loaf packed with wilted spinach, tangy sun-dried tomatoes, and creamy feta. This dish is ideal for brunch, a picnic, or a light lunch paired with a fresh salad. Served warm or at room temperature, it’s a delightful alternative to sweet quick breads and an excellent vegetarian option for any occasion.
Why You’ll Love This Recipe
- Easy to prepare with everyday ingredients
- Delicious warm or at room temperature
- Perfect for meal prep or packed lunches
- A great way to enjoy leafy greens
- Balanced in taste: salty feta, tangy tomatoes, and tender spinach
- No yeast required—ready in under an hour
- Impressive yet simple to make
- Customizable with different vegetables or cheeses
- Kid-friendly and portable
- Excellent served as part of a brunch spread or picnic menu
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, finely chopped
3 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 cup milk
1/4 cup plain yogurt or sour cream
1/3 cup olive oil
1 cup crumbled feta cheese
Directions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion until translucent. Add the chopped spinach and cook until wilted. Let cool slightly.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk the eggs, milk, yogurt (or sour cream), and 1/3 cup olive oil until smooth.
- Stir the wet ingredients into the dry mixture until just combined.
- Fold in the cooked spinach-onion mixture, chopped sun-dried tomatoes, and crumbled feta cheese.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool for 10 minutes in the pan before transferring to a wire rack. Slice and serve warm or at room temperature.
Servings and timing
Servings: 8 slices
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Cheese alternatives: Try goat cheese, sharp cheddar, or parmesan instead of feta.
- Add nuts: Include chopped walnuts or pine nuts for extra texture.
- Make it gluten-free: Use a gluten-free flour blend suitable for baking.
- Add herbs: Fresh basil, oregano, or dill can enhance the Mediterranean flavors.
- Vegan version: Use flax eggs, plant-based yogurt, and vegan cheese alternatives.
- Spice it up: Add a pinch of chili flakes or cayenne for subtle heat.
- Different greens: Substitute kale, chard, or arugula for spinach.
- Roasted red peppers: Add chopped roasted red peppers for sweetness and color.
- Olive twist: Include chopped black or green olives for briny depth.
- Mini loaves: Bake in muffin tins for individual portions—great for lunchboxes.
Storage/reheating
Store the cooled loaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 300°F (150°C) oven for 8–10 minutes or microwave briefly on low power. This loaf also freezes well—wrap individual slices tightly and freeze for up to 2 months.
FAQs
Can I make this loaf ahead of time?
Yes, it keeps well for several days and can also be frozen. It’s great for preparing in advance for meals or events.
Do I need to cook the spinach first?
Yes, cooking the spinach helps remove excess moisture and concentrates its flavor, which is important for the loaf’s texture.
Can I use frozen spinach?
Yes, thaw and squeeze out all excess water before using. Use about 1 cup of packed, cooked spinach.
What type of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for best flavor and texture. Drain excess oil before chopping.
Can I make this without dairy?
Yes, substitute dairy-free yogurt and cheese, and use a plant-based milk alternative.
Why is my loaf dense or gummy?
Be careful not to overmix the batter. Fold ingredients gently just until combined.
What can I serve with this loaf?
Serve it with a green salad, tomato soup, or a dollop of Greek yogurt or tzatziki on the side.
Can I use other vegetables?
Yes, grated zucchini (well-drained), bell peppers, or shredded carrots can be added or substituted.
Is this loaf suitable for breakfast?
Absolutely. It’s a nutritious and satisfying option for breakfast or brunch.
How do I know when it’s done baking?
Insert a toothpick in the center—if it comes out clean, the loaf is ready. The top should be golden brown and firm.
Conclusion
The Savory Spinach, Feta & Sun-Dried Tomato Loaf is a versatile, crowd-pleasing dish that’s easy to make and packed with bold, satisfying flavors. Whether served at a brunch table, picnic spread, or as a light lunch, this loaf offers a delightful balance of textures and tastes. Its adaptability makes it a staple recipe worth adding to your rotation.
Print
Savory Spinach, Feta & Sun-Dried Tomato Loaf
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Brunch, Lunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Un pain savoureux et moelleux, garni d’épinards fanés, de tomates séchées acidulées et de feta crémeuse. Parfait pour un brunch, un pique-nique ou un déjeuner léger avec une salade. Délicieux servi chaud ou à température ambiante.
Ingredients
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 3 tasses d’épinards frais, hachés
- 1/2 tasse de tomates séchées au soleil, hachées
- 1 1/2 tasse de farine tout usage
- 1 cuillère à soupe de levure chimique
- 1/2 cuillère à café de sel
- 1/2 cuillère à café de poivre noir
- 3 gros œufs
- 1/2 tasse de lait
- 1/4 tasse de yaourt nature ou de crème sure
- 1/3 tasse d’huile d’olive
- 1 tasse de fromage feta émietté
Instructions
- Préchauffer le four à 175 °C. Graisser et chemiser un moule à cake de papier sulfurisé.
- Faire chauffer 1 cuillère à soupe d’huile d’olive dans une poêle à feu moyen. Faire revenir l’oignon jusqu’à ce qu’il soit translucide, puis ajouter les épinards et cuire jusqu’à ce qu’ils soient flétris. Laisser refroidir légèrement.
- Dans un grand bol, fouettez ensemble la farine, la levure chimique, le sel et le poivre.
- Dans un autre bol, fouettez les œufs, le lait, le yaourt et l’huile d’olive jusqu’à ce que le tout soit bien mélangé.
- Incorporez le mélange humide aux ingrédients secs, puis incorporez le mélange d’épinards sautés, les tomates séchées au soleil et la feta.
- Versez la pâte dans le moule à pain préparé et lissez le dessus.
- Cuire au four pendant 40 à 45 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
- Laisser refroidir 10 minutes dans le moule avant de transférer sur une grille.
- Couper en tranches et servir tiède ou à température ambiante.
Notes
- Ce pain peut être préparé la veille et conservé au réfrigérateur.
- Utilisez des tomates séchées au soleil dans l’huile pour plus de saveur.
- Essayez d’ajouter des herbes comme l’aneth ou le persil pour varier.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
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