Savoury

Spinach, Feta & Red Onion

PrepAbout 20 min

BakeAbout 50 minAbout 40 min

Makes10 to 12 slices7 to 9 slices

Tick things off as you go.

Per slice

Cut into 10 slices

15.5gprotein

6.2gfibre

296 kcal1237 kJ

Fat 15gCarbs 22gSugar 6g

Too fat and it won’t fit the toaster. Too thin and you miss out on the protein.

An estimate from standard food values. Your brands will vary a little.

This one is great for spinach that’s looking a bit sad in the fridge. Make sure you squeeze out all the water.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Scaled to two thirds for a 21 × 11 cm tin. Not tested in this size. It should work, but keep an eye on it and start checking at 35 minutes.

Prep

300g fresh spinach (wilts to about 200g)

1 large red onion, finely diced

Wet mix

6 small eggs (about 260g cracked)

My eggs come from our young chooks, so they’re small. Weigh yours to match.

300g Greek yoghurt (strained, 8g+ protein per 100g)

42ml cooking oil

28g chia seeds

35g ground flaxseed

Dry mix

230g wholemeal flour

65g whole milk powder

8g psyllium husk powder

15g savoury yeast flakes

14g baking powder

4g bicarbonate of soda

1¼ tsp salt

1½ tsp dried oregano

1½ tsp dried dill

¾ tsp black pepper

1 tsp garlic powder

1½ tsp onion powder

Fold in

150g feta, crumbled

Which yoghurt? Which psyllium? See the pantry guide

Method

Standard tin: start checking at 35 minutes and trust the skewer.

1. Cook the onion
Cook the diced onion in a small splash of oil over medium heat for 5 to 7 minutes until soft and just starting to caramelise. Cool completely.
2. Prep the spinach
Wilt the spinach in a dry pan, then squeeze out as much water as you can in a clean tea towel. Roughly chop.
This one is non negotiable. Extra water ruins the texture.
3. Soak
Whisk the eggs, oil and yoghurt. Stir in the chia and flax. Leave at least 15 minutes.
4. Heat the oven
170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
5. Mix the dry
Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.
Psyllium clumps if it’s left in pockets.
6. Dry into wet
Tip the dry mix into the wet. Fold until just combined, then fold in the spinach, feta and onion.
7. Fill
Spoon into the tin and smooth the top.
8. Bake
Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil if the top browns too fast.
9. Cool
Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.
Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

My favourite is crushed avo with crumbled feta, cherry tomatoes and a sprinkle of za’atar. Heaven.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.