Baked Spinach and Feta Loaf
Photography by Manja Wachsmuth.
Easier than filling a pastry case, this sturdy loaf is brimming with vegetables and creamy goat's cheese and is a breeze to slice when cooled.
Serves: 6-8
INGREDIENTS
Bread case
1 x round sourdough loaf, about 20cm diameter across the base
2 tablespoons olive oil
1 garlic clove, crushed
2 teaspoons Dijon mustard
Filling
2 tablespoons olive oil
1 onion, sliced thinly
1 leek, sliced thinly
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
1 bag baby spinach leaves
¾ cup cream
3 eggs
½ teaspoon grated nutmeg
finely grated zest 1 lemon
100 grams feta or goat’s cheese, crumbled roughly
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Slice off the top third of the loaf. Pull out most of the crumb, leaving a thin layer over the crust. Freeze the spare crumb for making breadcrumbs.
Whisk the oil, garlic and mustard together and use a pastry brush to brush around the inside of the bread. Place on a lined baking tray and bake for 8 minutes.
Reduce the oven to 160°C.
Filling: Heat the oil in a sauté pan and add the onion, leek, garlic and rosemary. Season and cover then cook until the vegetable are very tender, stirring occasionally. Add the spinach leaves and turn until wilted. Cool.
Whisk the cream, eggs, nutmeg and lemon zest in a large bowl and season well.
Add the vegetables and combine well then stir in the feta.
Spoon the mixture into the loaf and bake for 50-60 minutes or until the filling is puffed and completely set in the centre.
To serve: Cool for at least one hour before cutting into wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!