Real Recipes From Real Home Cooks ®

betty's spinach and feta loaf

Recipe by
Betty Bramanis

Greek inspired, this is a lunch box alternative for my children to sandwiches. This goes well with soup or a Greek salad ( to mop up all the juices at the end). Be sure to use Greek style feta and not Danish. I like this on it's own served with either butter or creamed cheese. I prefer the latter. I normally make two at once and freeze one for later in the week.

yield 10 - 12 slices
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For betty's spinach and feta loaf

  • 2 1/4 c
  • 1 Tbsp
    baking powder
  • 2 Tbsp
  • 2
  • 1 c
  • 1/4 c
    butter, melted
  • 1
    package frozen spinach, thawed and liquid squeezed out
  • 200g/7 oz feta cheese (greek style, not packed in oil). chopped in small cubes
  • 1 tsp
    dried oregano
  • 1/2 tsp
    dried garlic (powdered)
  • 1/2 tsp
    paprika (sweet)
  • 1 tsp
    onion powder

How To Make betty's spinach and feta loaf

  • 1
    Pre-heat oven to 320oF/160oC. Well grease and line a large bread tin or 12 jumbo muffin tins.
  • 2
    Well mix the milk, eggs and butter. Set aside.
  • 3
    In a large bowl, add everything else and stir well. Add the wet ingredients until JUST mixed. Pour into the prepared pan or muffin tins.
  • 4
    Bake in the pre-heated oven for 1 hour if making a loaf and 20 - 25 minutes for muffins - until cooked when checked with a skewer. Cool in tin for 15 minutes before turning out.
  • 5
    Cool before cutting for at least an hour or the bread will tear rather than cut. Serve with lashings of butter or creamed cheese (the latter is my favourite).