Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)
- 5 hours ago
- 4 min read
If you love spanakopita but want something easier to make and easier to slice, this loaf is for you. Packed with spinach, feta, cheddar and fresh herbs, it has all the flavour of traditional Greek spanakopita in a simple gluten-free savoury loaf. Perfect for breakfast, lunch, lunchboxes or meal prep.
Why You'll Love This Recipe
This gluten-free spinach and feta loaf is the kind of recipe that earns a permanent spot in your weekly rotation. Here's why:
One bowl, no mixer - everything comes together simply by hand with a whisk and a spatula. No fuss, no special equipment.
Packed with flavour - feta, cheddar, fresh dill, parsley and spinach in every single slice. It tastes far more impressive than the effort involved.
Genuinely gluten-free - made with Caputo Fioreglut, one of the best gluten-free flours available, with psyllium husk for structure. It slices beautifully and doesn't crumble.
Perfect for meal prep - it keeps well in the fridge for several days and actually gets better as it sits. Make it on Sunday, and you have breakfast or lunch sorted for the week. Heats perfectly in the microwave or air fryer.
Works for everyone - serve it warm for breakfast, pack it in lunchboxes, bring it to a picnic or serve it alongside a salad for a light lunch. It fits everywhere.
Watch How to Make gluten-free Spinach and Feta Loaf
Frequently Asked Questions
How do I reheat it?
It reheats beautifully a few different ways. For a quick warm through, microwave individual slices for 30 seconds. For a crispier, toastier result, pop it in the air fryer for 4 minutes at 200°C - this is our favourite way to reheat it.
Can I use frozen spinach?
We haven't tested this recipe with frozen spinach, however it should work. If using frozen, thaw completely and squeeze out as much liquid as possible before adding — excess moisture will affect the texture of the loaf.
Can I swap the Caputo Fioreglut for another gluten-free flour?
This recipe has been tested with Caputo Fioreglut flour. Other gluten-free plain flour blends may work but results will vary. The most important thing is that your batter is thick and not watery — this is key to avoiding a gummy result and ensuring the loaf cooks all the way through.
Can I use dried herbs instead of fresh?
Yes, though fresh herbs give a more traditional spanakopita flavour, dried herbs work fine. Use half the quantity if substituting dried for fresh.
How do I store the loaf?
Store wrapped in the fridge for up to 5 days.
Why shouldn't I slice it while it's warm?
Gluten-free flours behave differently to wheat flour — the structure needs time to set as it cools. Slicing too early can result in a gummy, dense texture. Allow it to cool completely before slicing for the best result.
Other Spinach and Feta Recipes
Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf)
Serves 8 | Prep 15 mins | Cook 60–70 mins
Loaf tin size: 21 x 12 x 6cm
INGREDIENTS
4 large eggs
40ml extra virgin olive oil
120ml milk
150g feta, crumbled
100g cheddar cheese, grated
120g 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
220g Caputo Fioreglut flour, gluten-free
2 tsp baking powder
1 tbsp psyllium husk
1 tbsp sesame seeds
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
Add the flour, psyllium husk and baking powder. Fold together until just combined.
5. Fill the loaf tin
Transfer the mixture to the prepared loaf tin and smooth the top. Sprinkle over the sesame seeds.
6. Rest the batter and bake
Allow the batter to sit for 5 minutes before placing into the oven, then bake for 35 minutes. Loosely cover the loaf with a sheet of baking paper to prevent the top from over-browning, then continue baking for a further 35 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.
Important: When using gluten-free flour, allow the loaf to cool completely before slicing if possible. Unlike traditional wheat flour loaves, gluten-free loaves can become gummy if sliced while still warm.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
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