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A super easy spinach cake

A super easy spinach cake

This spinach cake is that kind of recipe that I am sure you will prepare more times.

It is extremely easy to do as you just have to put together all the ingredients in a bowl, mix until combined and then bake.

It is tasty and can be eaten at room temperature. So it can be prepared in advance and you can freeze it.

I prepared this spinach cake many times since I read this recipe in Arabafeliceincucina, a great blog with easy and tasty recipes such as the flour-dairy-free banana pancake and the zucchini cake among others.

This cake is prepared with feta cheese, an ingredient I am becoming always more addicted to. This salty Greek cheese is present in many of my favorite recipes, such as spanakopita and cheese tart, and it makes the difference in this spinach pie.

spinach cake

Ingredients:
  • 3 eggs
  • 100 ml milk
  • 180 g flour
  • 1 Tbsp of baking powder for salted tarts
  • 100 g of gruyère cheese quite minced
  • 200 g feta cheese
  • 150 ml of vegetable oil
  • fresh basil leaves
  • 3 large handfuls of fresh raw spinach
  • salt
  • pepper
Instructions:
  1. Cover a 9.4×3.9in/24x10cm plumcake pan with parchment paper.
  2. Wash and roughly chop the spinach.
  3. In a bowl lightly beat the eggs and add milk, oil, salt and pepper.
  4. Then add flour and baking powder.
  5. When the mixture is well combined add the feta cheese, scrumbling it with your fingers, the gruyère cheese, the spinach and the basil leaves.
  6. Pour the mixture into the pan and let it rest for 20 minutes.
  7. Turn on the oven 356°F/180°C and bake the spinach cake for 45-50 minutes.
  8. Serve at room temperature.
  9. Buon appetito!



6 thoughts on “A super easy spinach cake”

  • Hi… I sooo want to try this recipe right away… it’s just what i’m Looking for, to use up an entire bag of spinach leaves before we leave for our weekend trip. However- we don’t eat eggs.. what could I substitute with?
    Any other cheese instead of gruyère ? Not too fond of it. Feta is five though. I’m in France.

    • Hi Sim,
      My regards to France, I just love your country and have been on vacation for many times (this year in Nantes).
      Well, regarding gruyere, you can substitute for any other cheese you prefer with the same consistency.
      Regarding eggs, I googled for “substitute for eggs” and there are some choices – but I have never tried any of them.

  • This bread is no less than fabulous ! I’m not kidding ! I followed it exactly and cooked for 45 minutes. It ranks as one of the most savory and delicious recipes I have ever made. ! Bravo ! This one deserves to be put in the bread-making hall of fame. If the photo of the bread doesn’t tempt you to make it, then one bite and you will devour the whole loaf ! Even my kids liked it ! Perfecto !

  • Hello I’m very interested to make the spinach cake recipe from pinterest.
    I only have a loaf pan and not a plum cake pan. Looks like the plum cake pan is a bit larger. If I use the loaf pan -how do you think the cook time would change?
    Thank you

    • Hi Tracey,
      I don’t believe it will change a thing. To be sure make the toothpick test (insert a toothpick and when the cake is done it comes out clean).
      If I were you I’d proceed with the pan I have at home 😉
      Thank you!

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