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Spinach, feta and squash loaf
Makes 10-12 slices | prep 20 mins | total time
Spinach, feta and squash loaf
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Makes 10-12 slices | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
200Kcal
Fat
7gr
Saturates
3gr
Carbs
25gr
Sugars
2gr
Fibre
2gr
Protein
9gr
Salt
1gr
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.