Spinach and Feta Loaf

This Spinach and Feta Loaf has all the flavours of traditional spanakopita in an easy gluten-free loaf. Made with spinach, feta, cheddar, fresh herbs and sesame seeds, it's soft, flavour-packed and perfect for breakfast, lunch, snacks or meal prep. I love that there's no need to pre-cook the spinach, making it simple to prepare and easy to make ahead. ✅ DON'T FORGET TO LIKE AND SUBSCRIBE TO THIS CHANNEL: ‪@CreateCookShare‬ If you enjoyed this recipe, you might also like:    • Spinach and Feta Fritters      • Pastryless Spanakopita, Gluten-Free (No Pa...   Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Serves 8 | Prep 15 mins | Cook 60–70 mins Loaf tin size: 21 x 12 x 6cm INGREDIENTS 4 large eggs 40ml extra virgin olive oil 120ml milk 150g feta, crumbled 100g cheddar cheese, grated 120g English spinach, very finely chopped 3 green onions, finely sliced ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped Sea salt and freshly cracked black pepper, to taste 220g Caputo Fioreglut flour, gluten-free 2 tsp baking powder 1 tbsp psyllium husk 1 tbsp sesame seeds INSTRUCTIONS 1. Preheat the oven Preheat the oven to 180°C fan-forced. Grease and line a loaf tin with baking paper. 2. Prepare the wet ingredients In a large bowl, whisk together the eggs, olive oil and milk. 3. Add the filling ingredients Add the spinach, green onions, feta, cheddar, parsley, dill, sea salt and cracked black pepper. Mix well to combine. 4. Add the dry ingredient Add the flour, psyllium husk and baking powder. Fold together until just combined. 5. Fill the loaf tin Transfer the mixture to the prepared loaf tin and smooth the top. Sprinkle over the sesame seeds. 6. Rest the batter and bake Allow the batter to sit for 5 minutes before placing into the oven, then bake for 35 minutes. Loosely cover the loaf with a sheet of baking paper to prevent the top from over-browning, then continue baking for a further 35 minutes or until golden and a skewer inserted into the centre comes out clean. 7. Cool Allow the loaf to cool in the tin for 10 minutes. Transfer to a wire rack and allow it to cool for at least a further 30 minutes before slicing. Important: When using gluten-free flour, allow the loaf to cool completely before slicing if possible. Unlike traditional wheat flour loaves, gluten-free loaves can become gummy if sliced while still warm. CONNECT WITH ME 😉❤️ Website: https://www.createcookshare.com/ Instagram:   / createcookshare   Facebook:   / createcookshare   Tiktok:   / createcookshare   #spanakopita #spinachandfeta #greekrecipes #glutenfreerecipes #glutenfreefood