Baked Spinach and Feta Loaf

, from Issue #58. September, 2015
Photography by Manja Wachsmuth.
Baked Spinach and Feta Loaf

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


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

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


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.