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Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)

Name: Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)
Yield: 8 slices
Cuisine: Greek
Ingredients: 4 large eggs; 40 ml extra virgin olive oil; 120 ml milk; 150 g feta, crumbled; 100 g cheddar cheese, grated; 120 g English spinach, very finely chopped; 3 green onions, finely sliced; ¼ cup fresh parsley, finely chopped; ¼ cup fresh dill, finely chopped; Sea salt and freshly cracked black pepper, to taste; 220 g Caputo Fioreglut gluten-free flour; 2 teaspoons baking powder; 1 tablespoon sesame seeds

Jun 23

4 min read

Updated: Oct 29

This Spinach and Feta Loaf brings the classic flavours of Greek spanakopita into an easy gluten-free savoury loaf, packed with spinach, feta, cheddar and fresh herbs. Simple to prepare and delicious warm or cold, it's perfect for breakfast, lunch, dinner or meal prep.

Sliced sesame-topped savory spinach and feta loaf and herb bread on a white platter, served overhead with rustic kitchen props and napkins — Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)

About this gluten-free Spinach and Feta Loaf

Traditional Greek spanakopita combines spinach, feta and fresh herbs inside layers of crisp filo pastry. This savoury loaf takes those familiar flavours and turns them into something entirely different, without the need for pastry or complicated preparation.

It's made with eggs, cheese, fresh spinach, dill and parsley, combined with gluten-free flour to create a sliceable loaf that works just as well for breakfast as it does for lunch.

What makes this recipe particularly practical is that everything comes together in one bowl without a mixer. It's ideal for preparing ahead, keeping in the fridge and reheating by the slice when you need something quick and satisfying.

Watch How to Make this Spinach and Feta Loaf

Helpful Tips

Choosing the Flour.
This recipe has been tested with Caputo Fioreglut gluten-free flour. Other gluten-free flour blends may produce different results, so the texture and baking time cannot be guaranteed.
Fresh Spinach.
Finely chop the spinach and make sure it's thoroughly dry before adding it to the batter. Excess moisture can make the loaf dense or gummy. Frozen spinach hasn't been tested, but if using it, thaw completely and squeeze out as much liquid as possible.
Fresh Herbs.
Dill and parsley give the loaf its traditional spanakopita-inspired flavour. Fresh herbs are preferred, although dried herbs can be substituted using approximately half the quantity.
Batter Consistency.
The batter should be thick rather than watery. Fold in the flour until just combined, without overmixing.
Baking the Loaf.
Use a 21 × 12 × 6 cm loaf tin for the intended shape and baking time. Cover loosely with baking paper after the first 35 minutes to prevent the top from browning too quickly.
Allow to Cool.
Gluten-free loaves need time to set after baking. Allow the loaf to cool completely before slicing, if possible, to avoid a gummy centre.
Storing and Reheating.
Store wrapped in the refrigerator for up to 5 days. Microwave individual slices for approximately 30 seconds or reheat in the air fryer at 200°C for 4 minutes for a crisp, toasted finish.
Make Ahead.
Bake the loaf in advance, allow it to cool completely and refrigerate. Slice as needed for easy breakfasts, lunches or lunchboxes throughout the week.

Sliced sesame-crusted spinach and feta loaf bread on a white platter, with knife, cheese bowl, and spinach on a light kitchen surface. — Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)

More Spinach and Feta Recipes to Try

Crispy Spinach and Feta Fritters

Spinach and Feta Muffins

Spinach and Feta Biscuits

Lazy Spanakopita

Spanakopita Cheese Melt

Sesame-seed topped savory spinach and feta loaf bread in a parchment-lined pan on a kitchen counter, golden and rustic with herbs and tomato bits. — Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)

Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)

Serves: 8 slices

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Cooling Time: 40 minutes

Total Time: 2 hours 10 minutes

Recipe Category: Savoury Baking

Recipe Cuisine: Greek

INGREDIENTS

4 large eggs

40 ml extra virgin olive oil

120 ml milk

150 g feta, crumbled

100 g cheddar cheese, grated

120 g English spinach, very finely chopped

3 green onions, finely sliced

¼ cup fresh parsley, finely chopped

¼ cup fresh dill, finely chopped

Sea salt and freshly cracked black pepper, to taste

220 g Caputo Fioreglut gluten-free flour

2 teaspoons baking powder

1 tablespoon sesame seeds

Alternative Flour Option (if Caputo Fioreglut is unavailable)

220 g gluten-free plain flour blend

2 teaspoons whole psyllium husk

This alternative is suggested for testing and has not been tested in this recipe.

INSTRUCTIONS

1. Preheat the Oven

Preheat the oven to 180°C fan-forced. Grease and line a loaf tin with baking paper.

2. Prepare the Wet Ingredients

In a large bowl, whisk together the eggs, olive oil and milk.

3. Add the Filling Ingredients

Add the spinach, green onions, feta, cheddar, parsley, dill, sea salt and cracked black pepper. Mix well to combine.

4. Add the Dry Ingredients and Rest the Batter

Add the flour and baking powder. Fold together until just combined. Allow the mixture to sit for 20 minutes to absorb. This gives the gluten-free flour and psyllium time to absorb moisture and helps the batter thicken.

If using the alternative gluten-free flour, first mix the psyllium husk thoroughly into the flour and baking powder before adding to the wet ingredients.

5. Fill the Loaf Tin

Transfer the mixture to the prepared loaf tin and smooth the top. Sprinkle over the sesame seeds.

6. Bake

Loosely cover the loaf with a sheet of baking paper to prevent the top from over-browning and bake for 40 minutes, then remove the baking paper and continue baking for a further 30 minutes, or until golden and a skewer inserted into the centre comes out clean.

7. Cool

Allow the loaf to cool in the tin for 10 minutes. Transfer to a wire rack and allow it to cool for at least a further 30 minutes before slicing (Gluten-free loaves need time to set as they cool, and slicing too early can result in a gummy texture).