Spinach and feta loaf
For a 10 x 20cm loaf:
- 300g frozen spinach leaves
- 50g sour cream
- 3 eggs
- 100ml milk
- 50ml olive oil
- zest of ½ a lemon
- 180g flour (Gastronomique LE MOULIN)
- 2tsp baking powder
- 1tsp salt
- ¼tsp grated nutmeg
- 1tsp garlic granules
- pepper
- 100g grated Gruyere
- 50g pumpkin seeds
- 30g flax seeds
- 1tbsp poppy seeds
- 1tbsp black sesame seeds
- 200g feta
For the topping:
- 15g pumpkin seeds
- 1tsp flax seeds
- 1tsp poppy seeds
- 1tbsp black sesame seeds
Preheat the oven to fan 180°C.
Defrost the spinach in the microwave and squeeze out all the liquid. Roughly chop the spinach and set aside.
In a large bowl, whip the sour cream with one egg until smooth. Beat in the other two eggs. Pour in the milk and olive oil, add the lemon zest, and beat together.
In another bowl, mix together the flour and baking powder, salt, nutmeg, garlic granules and pepper. Add to the liquid mixture and mix together. Add the Gruyere, the pumpkin, flax, poppy and black sesame seeds, along with the chopped spinach and mix together.
Cut the feta into cubes and fold gently into the mixture.
Grease a 10 x 20cm cake tin and pour in the mixture. Scatter the seed topping over it, and bake in the preheated oven for 1 hour.
Let the loaf cool in the tin on a wire rack before removing it.
The loaf will keep for 4 days in the fridge.
Homemade cooking with local ingredients
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.
