Perfect Gluten-Free Spinach, Feta and Squash Loaf Recipe
This gluten-free spinach, feta and squash loaf is wonderfully colourful, filling, and tasty.
Today I have the pleasure of sharing my absolute favourite recipe for a gluten-free spinach, feta, and squash loaf with you.
This colourful and tasty loaf is perfect for those days when you want something hearty and satisfying. It’s packed with flavour and nutrition, making it a brilliant choice for lunch or dinner.
The feta cheese gives the loaf a slightly salty flavour while the squash and spinach keep it moist.
You can enjoy it with cold meats, salad, or soup for a warm meal on a cold day. It’s best after the first day to heat it before eating and finish within three days.
Let’s dive into this scrumptious recipe that’s sure to become a staple in your gluten-free kitchen!
Table of Contents
What you’ll love about this recipe
- It’s wonderfully colourful, making it a feast for the eyes as well as the taste buds
- The combination of feta, squash, and spinach creates a moist and flavourful loaf
- It’s versatile – perfect with cold meats, salad, or a warming soup
- The recipe is easy to follow, even for novice bakers
- It’s a great way to sneak some extra veggies into your diet
Ingredients
Vegetables: You will need 125g of grated butternut squash and 50g of young spinach. These veggies add colour, moisture, and nutrients to our loaf.
Cheese: We’re using 100g of feta cheese and 50g of Parmesan cheese. The feta gives a lovely salty flavour, while the Parmesan adds depth.
Flour: You’ll need 300g of gluten-free self-raising flour. Make sure it’s certified gluten-free to avoid any cross-contamination.
Leavening agent: We’re adding 1 tsp of gluten-free baking powder for extra rise.
Seasoning: You’ll need 1/2 tsp of sea salt, 1 tsp of black pepper, and 1 tsp of chopped rosemary for flavour.
Wet ingredients: We’re using 250ml of milk and 2 medium eggs to bind everything together.
Topping: A sprinkle of pumpkin seeds adds a nice crunch to the top of our loaf.
Instructions
First things first, let’s get our oven ready. Preheat it to 180℃ (that’s Gas Mark 4 ). While it’s heating up, grease a 900g loaf tin.
Now, let’s prep our ingredients. Grate the butternut squash and crumble the feta and Parmesan cheeses into a large mixing bowl. Tear up the spinach and add it to the bowl as well.
It’s time to add our dry ingredients. Mix in the gluten-free flour, baking powder, and salt. Give it all a good stir to combine.
In a separate jug, we’ll prepare our wet ingredients. Pour in the milk and beat in the two eggs. Add the black pepper and chopped rosemary to this mixture.
Now, let’s bring it all together. Pour the wet ingredients into the bowl with the dry ingredients and mix well. Make sure everything is evenly combined.
Pour this lovely mixture into your greased loaf tin. Don’t forget to sprinkle those pumpkin seeds on top for a bit of crunch!
Pop it in the oven and bake for an hour. To check if it’s done, push a skewer into the middle – if it comes out clean, your loaf is ready. If not, give it another five minutes and check again.
What to serve with gluten-free spinach, feta and squash loaf
This versatile loaf pairs wonderfully with a variety of dishes. Try serving it with cold meats for a satisfying lunch. It’s also delicious alongside a fresh, crisp salad for a light dinner option.
On chilly days, nothing beats a slice of this loaf served with a warming bowl of soup. The combination is simply comforting and delicious.
Remember, this loaf is best enjoyed within three days. After the first day, I recommend heating it slightly before eating to bring out all those lovely flavours. Enjoy, my gluten-free friends!
Are you ready to check out my gluten-free spinach, feta, and squash loaf recipe? Then let’s go:
Perfect Gluten-Free Spinach, Feta and Squash Loaf Recipe
Equipment
- Sharp Knife
- Chopping Board
- Cheese grater
- Measuring Jug
- 900g Loaf Tin
- Clean Wooden Skewer
- Mixing Bowl
Ingredients
- 125 g Grated butternut squash (4.5 oz)
- 100 g Feta cheese (3.5 oz)
- 50 g Parmesan cheese (2 oz)
- 50 g Young spinach (2 oz)
- 300 g Gluten-free self-raising flour (10 oz)
- 1 tsp Gluten-free baking powder
- 1/2 tsp 1/2 tsp sea salt
- 250 ml Milk (9 fl oz)
- 2 Medium eggs
- 1 tsp Black pepper
- 1 tsp Chopped rosemary
- Sprinkle of pumpkin seeds
Instructions
- Heat the oven to 180℃ (Gas 4) and grease a 900g loaf tin.
- Grate the butternut squash and crumble in feta cheese and parmesan cheese into a large mixing bowl.
- Tear the spinach and add to the bowl.
- Mix in the flour, baking powder, and salt.
- Put the milk into a jug and beat in two eggs.
- Mix it well, add black pepper, and cut up the rosemary.
- Pour the mixture into a greased loaf tin and sprinkle it with the pumpkin seeds.
- Bake this for an hour, check middle is cooked by pushing a skewer in if it comes out clean then it's cooked. If not put it back in for five minutes.
Nutrition
If you enjoyed my gluten-free spinach, Feta, and squash loaf, then check out these 👇
Gluten-free spinach, feta and squash loaf tips
Variations to the recipe
I am always trying out different variations to my original recipe; try using olives and sun-dried tomatoes.
Choose the Right Flour
Ensure you use a certified gluten-free self-raising flour to avoid any cross-contamination. This will help your loaf rise beautifully and maintain its texture.
Prep Your Squash Properly
Peel and deseed your butternut squash before grating it. This will add a lovely texture and flavour to your loaf.
Don’t Overmix
When combining your wet and dry ingredients, mix until they’re just combined. Overmixing can lead to a dense loaf, darling.
Squeeze Out Excess Water
If using frozen spinach, make sure to thaw it and squeeze out as much water as possible. This will prevent your loaf from becoming soggy.
Add a Bit of Crunch
Sprinkle some pumpkin seeds on top of your loaf before baking for a delightful crunch.
Keep It Moist
The squash and spinach will help keep your loaf moist, but ensure you don’t overbake it. Check with a skewer to see if it’s cooked through.
Experiment with Flavours
Feel free to add some chopped rosemary or garlic powder to give your loaf an extra boost of flavour.
Frequently Asked Questions
What type of flour should I use?
Always use certified gluten-free self-raising flour to ensure your loaf is safe for those with gluten intolerance or sensitivity.
How do I prevent the loaf from becoming soggy?
Make sure to squeeze out as much water as possible from the spinach, especially if using frozen spinach. Also, don’t overbake the loaf.
Can I add other ingredients for extra flavour?
Absolutelty. You can add chopped rosemary, garlic powder, or even sundried tomatoes to give your loaf a bit more zing.
How long does the loaf keep?
This loaf is best enjoyed within three days. After the first day, it’s a good idea to heat it slightly before serving to bring out the flavours.
Can I make this loaf dairy-free?
Yes, you can! Use goat feta or omit the dairy altogether. You can also substitute regular sour cream with cashew sour cream for a paleo version.
What’s the best way to serve this loaf?
It’s perfect with cold meats, a fresh salad, or a warming bowl of soup. It’s also lovely as a snack with some organic butter or ghee.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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This colorful and flavorful loaf combines the saltiness of feta with the sweetness of squash—it’s a new favorite in my household.