ingredients
  • Flour type 00 300 g (2 ½ cups)
  • Eggs 3 • 130 kcal
  • Semi-skimmed milk 200 ml (3/4 cup)
  • fresh baby spinach 50 g
  • Grated pecorino romano cheese 80 g
  • Cooked ham 100 g
  • baking powder for savory pies 1 sachet
  • Fine salt 1 tsp
  • Corn seed oil 80 ml (1/3 cup)
Calories refers to 100 gr of product

The spinach loaf is a tasty and easy to prepare savory recipe. The dough, made with flour, eggs and milk, is enriched with grated pecorino romano cheese, cubes of cooked ham and fresh baby spinach which, in addition to giving it its characteristic color, will give a very pleasant herbaceous flavor to the dish. Soft and tasty, spinach loaf is perfect for any occasion: you can cut it into slices or cubes and serve it as an appetizer together with fresh cheeses and cold cuts, you can put it in the picnic basket, to be enjoyed during a nice trip out of town, or you can take spinach loaf with you to the office, for a light and tasty pause snack. So let’s find out how to prepare spinach loaf by following our recipe step by step.

How to make Spinach Loaf

Wash the baby spinach, collect it in a bowl and blend it coarsely with an immersion blender (1).

Mix the flour with the baking powder for savory pies in a bowl and then add the grated pecorino romano cheese (2).

Add the eggs to the milk and then beat well (3).

Pour the mixture into the bowl with the powders (4) and mix with a hand whisk.

Add the corn seeds oil and fresh baby spinach (5), then mix again.

Incorporate the cooked ham, keeping a few cubes aside for the final decoration (6).

Line a loaf pan with a sheet of parchment paper, wet and wrung out; pour in the mixture and level it well (7).

Complete with the cooked ham kept aside (8) and bake at 180 degrees C for about 35 minutes.

After the cooking time will be elapsed, take the spinach loaf out of the oven and let it cool, then turn it out of the mold, cut it into slices and serve it warm or cold (9).

How to store Spinach Loaf

The spinach pie can be stored in the refrigerator for 1-2 days, closed in a special airtight container. You can also cut it into slices, transfer them to the special freezer bags and place them in the freezer, taking them out when necessary.