For a 10 x 20cm loaf:
For the topping:
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.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.