Gluten Free Spinach, Feta and Squash Loaf Recipe

by Becky | Last updated 1st February, 2019 | Posted in Gluten Free Recipes

This loaf is wonderfully colourful, filling and tasty. The feta cheese gives a slightly salty flavour while the squash and spinach keep the loaf moist.

Eat it with cold meats, salad or soup for a warming meal on a cold day. Its best after the first day to heat it before eating and finish within three days.

Different variations can be tried I like olives and sun-dried tomatoes.

gluten free

What do you need?

  • 125 g ( 4.5 ounces) grated butternut squash
  • 100 g ( 3.5 ounces) feta cheese
  • 50 g ( 2ounces) Parmesan cheese
  • 50 g ( 2 ounces) young spinach
  • 300 g ( 10 ounces) gluten-free self-raising flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 250 ml ( 9fl oz) milk
  • 2 medium eggs
  • 1 tsp black pepper
  • 1 tsp chopped Rosemary
  • Sprinkle of pumpkin seeds

What do you do?

  1. Heat oven to 180 c or Gas 4 and grease a 900 g loaf tin.
  2. Grate butternut squash, crumble in feta, and Parmesan into a large mixing bowl.
  3. Tear spinach and add to bowl.
  4. Mix in flour, baking powder, and salt.
  5. Put milk into a jug and beat in two eggs.
  6. Mix gently, add black pepper, and snip up Rosemary.
  7. Pour mixture into a greased loaf tin and sprinkle with pumpkin seeds.
  8. Bake for an hour, check middle is cooked by pushing a skewer in if it comes out clean then it’s cooked. If not put back in for five minutes.