We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Spinach, feta and squash loaf
Makes: 10-12 slices
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Spinach, feta and squash loaf
The world’s simplest bread; no kneading or rising required. Delicious served with cold meats and salad, or with hot soup from a flask if your picnic is on a typical ‘British summer’ day
Makes: 10-12 slices
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
200Kcal
Fat
7gr
Saturates
3gr
Carbs
25gr
Sugars
2gr
Fibre
2gr
Protein
9gr
Salt
1gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 125g peeled and deseeded butternut squash
- 100g vegetarian feta cheese
- 50g Parmesan or vegetarian alternative, grated
- 50g young spinach
- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 250ml milk
- 2 medium eggs
- 1 tsp ground black pepper
- 1 tsp finely chopped rosemary, or 1⁄2 tsp dried, plus an extra sprig or two
- 1 tbsp pumpkin seeds
Step by step
- Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin with vegetable or olive oil.
- Coarsely grate the butternut squash into a mixing bowl. Crumble the feta into the bowl and sprinkle over most of the Parmesan, reserving 2 tablespoons. Tear the spinach roughly and add, along with the flour, baking powder and salt. Beat the milk and eggs together then stir into the bowl with the pepper and rosemary; lightly mix. Spoon into the tin and sprinkle over the pumpkin seeds and remaining Parmesan. Break up the extra rosemary sprig and scatter on top of the loaf. Bake for 1 hour until firm and a knife comes out cleanly.
- Allow to cool for 10 minutes; remove from the tin and cool completely on a wire rack. Wrap in foil to pack.