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–+ servings
gluten free spinach feta and squash loaf

Perfect Gluten-Free Spinach, Feta and Squash Loaf Recipe

Avatar for Becky Terrell
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.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Snack
Cuisine English
Servings 8 Servings
Calories 212 kcal

Equipment

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

Calories: 212kcalCarbohydrates: 28gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 60mgSodium: 765mgPotassium: 167mgFiber: 4gSugar: 3gVitamin A: 2461IUVitamin C: 5mgCalcium: 247mgIron: 2mg
Keyword cake
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