Cheesy Spinach Macaroni Loaf

  • 20 Mar - 26 Mar, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 1 tablespoon olive oil

· 1 brown onion

· 2 garlic cloves

· 120 g baby spinach

· ½ cup macaroni

· 180 g block haloumi

· 150 g fetta

· 1 zucchini

· ½ cup dill

· ¼ cup mint leaves

· 1 tablespoon lemon rind

· 1/3 cup flour

· 5 eggs

Method

Preheat the oven to 180°C. Grease a loaf pan, then line base and sides with baking paper, extending paper on all sides. Heat the oil in a frying pan over medium heat. Add onion. Cook until softened. Add garlic and cook for a minute. Add spinach, cook until wilted. Remove frying pan from heat. Allow to cool. Meanwhile, cook pasta in a saucepan of boiling water following packet directions. Drain. Refresh under cold water. Drain well. Place in a bowl. Add haloumi, fetta, zucchini, dill, mint, lemon rind and flour to pasta. Add eggs. Season with pepper. Stir to combine. Pour into prepared pan. Bake for an hour or until golden and firm. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with lemon zest, dill and mint leaves.

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