Savory Spinach-Feta Quick Bread

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10 slices)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 8 oz (225 g) fresh baby spinach
• Extra-virgin olive oil, divided — 1 teaspoon for wilting + 1/3 cup (80 ml) for batter
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 teaspoon freshly cracked black pepper
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 6 oz (170 g) feta, crumbled (reserve 2 tablespoons for topping)
• 2 medium scallions, thinly sliced
• 2 tablespoons chopped fresh dill
• Optional: 1 tablespoon sesame seeds; 1/4 teaspoon red pepper flakes; 1 teaspoon lemon zest

Do This

• 1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
• 2. Wilt spinach in 1 teaspoon oil over medium heat, 2–3 minutes. Cool, squeeze very dry, then chop.
• 3. Whisk flour, baking powder, baking soda, salt, and pepper in a large bowl.
• 4. Whisk eggs, buttermilk, and 1/3 cup oil (plus lemon zest, if using) in a separate bowl.
• 5. Add wet to dry; stir just until streaks disappear. Fold in spinach, feta (reserve some), scallions, and dill.
• 6. Scrape into pan; top with reserved feta, extra pepper, and sesame. Bake 55 minutes; cool 10 minutes in pan, then 30 minutes on a rack before slicing.

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Why You’ll Love This Recipe

• Big flavor: tangy feta, herbaceous dill, and cracked black pepper in every bite.
• Weekday-friendly: no mixer, one bowl plus a skillet, ready in about an hour.
• Nutrient-rich: loaded with fresh spinach for a savory, satisfying breakfast or snack.
• Versatile: great warm, toasted with butter, or alongside soup and salads.

Grocery List

• Produce: Baby spinach, scallions, fresh dill, optional lemon
• Dairy: Feta cheese, buttermilk, eggs
• Pantry: All-purpose flour, baking powder, baking soda, extra-virgin olive oil, fine sea salt, black pepper, optional sesame seeds and red pepper flakes

Full Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 teaspoon freshly cracked black pepper
• Optional: 1/4 teaspoon red pepper flakes

Wet Ingredients

• 2 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, well-shaken
• 1/3 cup (80 ml) extra-virgin olive oil
• Optional: 1 teaspoon finely grated lemon zest

Fold-Ins & Topping

• 8 oz (225 g) fresh baby spinach, wilted and squeezed dry (or 10 oz/280 g frozen chopped spinach, thawed and squeezed dry)
• 6 oz (170 g) feta, crumbled, plus 2 tablespoons reserved for topping
• 2 medium scallions, thinly sliced (about 1/4 cup)
• 2 tablespoons fresh dill, chopped
• Optional topping: 1 tablespoon sesame seeds and an extra pinch of cracked black pepper

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan with a thin film of oil or nonstick spray. Line the long sides with a parchment sling, leaving overhang for easy removal. This helps the loaf release cleanly and prevents sticking.

Step 2: Wilt, cool, and squeeze the spinach

Warm 1 teaspoon olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt; cook, tossing, until just wilted, 2–3 minutes. Transfer to a plate to cool slightly. Gather the spinach in a clean kitchen towel or several paper towels and squeeze firmly to remove as much moisture as possible. Chop the drained spinach; you should have about 1 cup (lightly packed).

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and red pepper flakes (if using). Whisk well to evenly distribute the leaveners and seasoning.

Step 4: Whisk the wet ingredients

In a separate bowl or large measuring jug, whisk the eggs until smooth. Add the buttermilk, 1/3 cup olive oil, and lemon zest (if using). Whisk until the mixture is uniform and creamy.

Step 5: Make the batter

Pour the wet ingredients into the dry. Using a spatula, fold gently just until most flour streaks are gone. Add the chopped spinach, crumbled feta (reserve 2 tablespoons for topping), scallions, and dill. Fold until evenly distributed. The batter will be thick and spoonable; avoid overmixing to keep the crumb tender.

Step 6: Pan, top, and bake

Scrape the batter into the prepared pan and smooth the top. Sprinkle with the reserved feta, a pinch of cracked pepper, and sesame seeds if using. Bake on the center rack for about 55 minutes, until deeply golden and a toothpick inserted in the center comes out with a few moist crumbs (or until the center reaches 200°F/93°C). If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Step 7: Cool for clean slices

Cool in the pan for 10 minutes, then lift the loaf out using the parchment and transfer to a wire rack. Cool at least 30 minutes before slicing with a serrated knife. Serve warm or at room temperature.

Pro Tips

• Squeeze the spinach very dry; excess moisture can make the loaf dense or gummy.
• Weigh your flour for best results (250 g). If measuring by cups, fluff, spoon, and level.
• Reserve some feta for the top; it creates a beautiful, savory crust and extra tang.
• Doneness check: aim for a 200°F (93°C) center temp for a set, moist crumb.
• Alternate formats: 12 muffins bake about 20–22 minutes; mini loaves about 30–35 minutes at 350°F (175°C).

Variations

• Mediterranean: Fold in 1/3 cup chopped Kalamata olives and 1/4 cup chopped sun-dried tomatoes; swap dill for 1 tablespoon chopped oregano.
• Cheddar-Chive: Replace feta with 6 oz sharp white cheddar and swap dill for 1/4 cup chopped chives.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend; if batter seems stiff, add 1–2 tablespoons extra buttermilk.

Storage & Make-Ahead

Cool completely, then wrap tightly. Store at room temperature up to 2 days or refrigerate up to 5 days. For longer storage, slice and freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat slices in a toaster or a 325°F (165°C) oven for 8–10 minutes to revive the crust.

Nutrition (per serving)

Approximate per slice (1 of 10): 245 calories; 13 g fat; 21 g carbohydrates; 8 g protein; 1 g fiber; 520 mg sodium.