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If you like spinach artichoke dip and you’re a bread lover, then you’ll be intrigued by this Mediterranean spinach artichoke bread recipe. It tastes like a loaf of spinach artichoke dip. Seriously!
If you follow me on 30Seconds, you know I’m all about the
Mediterranean recipes. And if there’s one thing I love more than the flavors of the Mediterranean Diet, it’s the nutrition that’s packed into so many Mediterranean recipes. This savory spinach artichoke loaf recipe is the perfect example. The incredibly flavorful bread recipe is packed with vegetables, cheeses and Greek yogurt. It all adds up to a moist high-protein bread loaf that is downright delicious (and nutritious)!
Yes, this bread tastes like spinach artichoke dip, but it also incorporates the
health benefits of spinach, the health benefits of artichokes and the health benefits of Greek yogurt, among others. It also features feta cheese, which is considered to be one of the healthiest cheeses in the world.
This lovely loaf is extra dense and moist. The simple Mediterranean recipe comes together in about 15 minutes then bakes up into a hearty bread that feels more like a
vegetarian meal than just a snack or a side dish (though it works very well as each of those).
To make this flavorful Mediterranean loaf, you’ll need the following ingredients: extra virgin olive oil, fresh spinach, onion, red bell pepper, garlic, eggs, plain Greek yogurt, flour, baking powder, salt, feta cheese, gruyere cheese and artichoke hearts. You sauté the onions, peppers, garlic and spinach then mix the vegetables (including the artichokes) into the batter. You bake the loaf until it turns a nice golden brown.
I used an 8 1/2×4 1/2 size loaf pan and I ended up having some extra batter, which I made into three muffins (which turned out great!). Next time, I will use a 9×5 loaf pan. You also could make all muffins, keeping in mind that it will affect baking time (it took far less time to bake the muffins than it did the loaf).
Serve this moist Mediterranean
bread as a vegetable side dish with dinner, as a savory snack, or even for breakfast or as part of an elegant brunch. We served it with fresh-baked salmon and it was such a wonderful change of pace!
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 55 to 65 minutes
Total Time: 70 to 80 minutes
Servings: 10
Ingredients
1 tablespoon plus 1/4 cup extra virgin olive oil (divided) 8 ounces fresh baby spinach 3/4 cup onions, diced 3/4 cup red bell peppers, diced 1 1/2 teaspoons minced garlic 2 eggs, lightly beaten 3/4 cup low-fat plain Greek yogurt 1 1/2 cups flour (all-purpose or gluten-free flour) 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces feta cheese, crumbled 1/2 cup shredded gruyere cheese 15 ounces (1 can) artichoke hearts, drained and diced
Here’s how to make it:
In a large skillet or sauté pan with sides, heat 1 tablespoon of olive oil on medium-high heat. Add the onions, peppers and garlic. Sauté until crisp-tender, about 4 minutes.
Add the spinach and sauté until wilted. Ensure that the spinach is mixed in with the other vegetables. Remove from heat. Place the spinach mixture onto a plate lined with paper towels to remove moisture. (Be sure to remove excess moisture from the cooked vegetable mixture as well as from the artichokes. I placed the spinach mixture and the artichokes onto plates lined with paper towels to remove moisture. Instead of fresh spinach, you could use 10 ounces of frozen spinach, thawed and with the moisture squeezed out.)
In a large mixing bowl, add the eggs, 1/4 cup olive oil and Greek yogurt. Whisk to blend. Add the flour, baking powder and salt. Add black pepper, to taste, if desired. Mix well to combine. (Instead of Greek yogurt, you could use buttermilk. You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.)
Add the feta and gruyere. Stir to combine. (Instead of gruyere cheese, you could use mozzarella.)
Press out any remaining moisture from the artichokes and the vegetable mixture.
Add the vegetables to the dough. Mix well to combine.
Evenly spread the batter into a loaf pan that’s been lined with parchment paper.
Bake at 350 degrees F for about 50 to 60 minutes, or until golden brown and cooked through. It should pass the toothpick test. (If the loaf is getting too brown on top, you can cover it with aluminum foil.)
Allow loaf to cool to room temperature before slicing and serving. Store the bread in an airtight container in the refrigerator. This bread is great when toasted or warmed in the oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Dining and Cooking