Gluten Free Spinach, Feta and Squash Loaf Recipe

by Becky | Posted in Sides

This gluten free spinach, feta and squash loaf are wonderfully colorful, 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. It’s best after the first day to heat it before eating and finish within three days.

gluten free spinach, feta and squash loaf

If you enjoyed my gluten free spinach, Feta, and squash loaf then check out my Gluten Free Banana Bread recipe.

Gluten Free Spinach, Feta and Squash Loaf Recipe

Are you ready to check out my gluten free spinach, feta, and squash loaf recipe out? Then let’s go:

Ingredients – What do you need?

  • 125g (4.5oz) grated butternut squash
  • 100g (3.5oz) feta cheese
  • 50g (2oz) Parmesan cheese
  • 50g (2oz) young spinach
  • 300g (10oz) 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

Instructions – What do you do?

  1. Heat oven to 180c or (Gas 4) and grease a 900g loaf tin.
  2. Grate butternut squash, and 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 it back in for five minutes.

Gluten Free Spinach, Feta and Squash Loaf Tips

Variations to recipe

I am always trying out different variations to my original recipe  I also like olives and sun-dried tomatoes.

Avoid Cross-Contamination

If you’re preparing your loaf in a kitchen that is not entirely gluten free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.