Savory spinach quick bread


The salty spinach and cheese plumcake is a one of my favorite savory cakes. A soft and rustic bread to eat by itself or with, for example, a tomato salad.

Savory spinach quick bread


For 4 Person(s)


  • 500 g fresh spinach
  • 1 small onion
  • 250 g all-purpose flour
  • 4 eggs
  • 130 g mild cheddar cheese
  • 70 g pecorino cheese
  • 100 g butter
  • 8 g baking powder
  • salt and pepper to taste

Savory spinach quick bread Directions

  1. Wash the spinach and blanch it in boiling water for 2-3 minutes. Drain and set aside until it is warm. With your hands squeeze the spinach to remove excess water then chop roughly.
  2. In a pan, cook chopped onion with a tablespoon of butter until soft. Add spinach and a pinch of salt and cook over medium low heat for 5-7 minutes. Turn off the heat and set aside.

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  3. In a bowl, beat the eggs with the rest of the previously melted butter.

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  4. Add the sifted flour with the baking powder. Add the grated pecorino cheese and pepper.

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  5. Add cheddar cubes and spinach with onion and stir to mix everything.

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  6. Pour the butter into a loaf tin or plumcake tin (little smaller) previously lined with baking paper.

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  7. Cover the tin with aluminum foil and bake in preheated oven at 200 ° C for about 50 minutes. Uncover, lower the temperature to 180 ° C (356° F) and cook for 25 - 30 minutes until it becomes golden on top. Remove from the oven, let it cool slightly and serve sliced, both hot or cold.

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Nutrition facts

Per Serving


Saturday, 01 April 2017
It turned out noot cooked in the middle. it needs more time in the oven. - David

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