Wash your 240 grams Spinach if not already pre-washed & add to a large microwave-safe bowl with 120 ml Boiled Water. Heat on full powder for about 7 minutes until reduced, soft & cooked through.
Drain off the spinach water and reserve if you like. Place the spinach in a sieve, suspended over a jug or bowl and let it drain off more liquid for at least 30 minutes or leave overnight.
Add to a food processor or blender and puree the spinach. Leave to the side.
Prepare The Batter
Pre-heat the oven to 180c/160c/Fan Oven/ 350f/Gas Mark 4. Crack the 2 Medium - Large Eggs into a mixing bowl and add the 1 tsp Salt. Beat together until the eggs are pale cream coloured, doubled in volume & leaves a trail with the ribbon test.
Add the ½ tsp Smoked Paprika, 1 tsp Onion or Garlic Powder & 1 tsp Dried Rosemary, followed by the 100 grams Feta Cheese & 65 grams Extra/Mature Cheddar Cheese, & then the pureed spinach. Carefully fold into the eggs, until about 90% incorporated, being careful not to deflate the eggs. **Use a plastic, silicone or rubber utensil and not metal.
Sieve over the 155 grams Flour and ¼ tsp Baking Powder & start to fold into the mixture before adding the 60 ml Extra Virgin Olive Oil. Add a little more oil or reserved spinach water if needed, but check the process photos and video for the thick consistency it should be.
Prepare The Cake Tin
While the oven is heating, prepare the cake tin by greasing the bottom and up the sides, before adding a circle of baking/parchment paper to the bottom. See my Cutting Parchment rounds video for how to do like a pro.
Bake The Bread
Carefully spoon the batter into the prepared tin and spread out to a thin level layer. Sprinkle on some ½ tsp Dried Parsley , then pop in the centre of the oven to bake for about 25-30 minutes.
The bread will be set and a cocktail stick will come out clean of crumbs. Sprinkle on 16 grams Mature Cheddar Cheese & some ½-1 tsp Rosemary (optional), before putting back in the oven for about 3 minutes, till the cheese has melted.
Leave to cool in the tin on a cooling rack for 10 minutes then turn out of the tin & leave to cool on The rack for 15 minutes.
Serving & Storing
Serve the spinach bread by cutting into 8 triangles. Enjoy as it is a nice savoury snack or with some soup. Great along with breakfast too
Store spinach bread in food bags or a metal cake or cookie tin at room temperature for up to 3 days. If storing in the fridge, it is recommended to heat the bread as the fridge causes condensation. Heat in the oven for about 3 minutes @ 180c/160c/Fan Oven/ 350f/Gas Mark 4 or in the air fryer.
Eggs - UK medium to large used, US is large to extra-large & make sure at room temperature.Spinach - is cooked & pureed, but you can use spinach already pureed or some you pureed and froze.Flour - Plain (A.P.) flour is used, but if using UK Self-raising, omit the baking powder.Cheese - white cheese (Feta) & mature/extra mature cheese (sharp/extra sharp cheddar) is used.Seasonings - dried Rosemary & parsley is optional. Alternative to smoked paprika is mustard powder.Equipment - recipe using a 9" (23cm) round cake tin or 8" (20cm) square tin. For a little thicker flatbread, use a 8" (20cm) round tin. Yield - 8 triangle slices.Oven Or Air Fryer - this has been tested in an oven and also a larger open-front air fryer.Try some other bread recipes like 90 minutes tear-&-share dinner rolls or 30 minute yeast-free cheesy bread (see below).No-knead BreadNutritional Information - I am not a qualified nutritionist & all values are approximate. Where 1 serving is one slice from a yield of 8 slices, using the listed ingredients. Values calculated on MyFitnessPal.com.
Nutrition Facts
Yeast-free Spinach Cheese Flatbread
Serving Size
1 slice
Amount per Serving
Calories
230
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Sodium
558
mg
24
%
Potassium
199
mg
6
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Cheese - white cheese (Feta) & mature/extra mature cheese (sharp/extra sharp cheddar) is used.
Seasonings - dried Rosemary & parsley is optional. Alternative to smoked paprika is mustard powder.
Equipment - recipe using a 9" (23cm) round cake tin or 8" (20cm) square tin. For a little thicker flatbread, use a 8" (20cm) round tin.
Yield - 8 triangle slices.
Oven Or Air Fryer - this has been tested in an oven and also a larger open-front air fryer.
Try some other bread recipes like 90 minutes tear-&-share dinner rolls or 30 minute yeast-free cheesy bread (see below).
