Betty's spinach and feta loaf

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.


☆☆☆☆☆ 0 votes

10 - 12 slices
15 Min
1 Hr


  • 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).

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About Betty's spinach and feta loaf

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