Spinach Cake

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


• 3 eggs

• 100ml milk

• 180g flour

• 1tbsp baking powder for salted tarts

• 100g gruyère cheese, minced

• 200g feta cheese

• 150ml of vegetable oil

• Fresh basil leaves

• 3 large handfuls of fresh raw spinach

• Salt and pepper to taste


Cover a 24x10cm cake pan with parchment paper. Wash and roughly chop the spinach. In a bowl, lightly beat the eggs and add milk, oil, salt and pepper. Then add flour and baking powder. When the mixture is well combined, add feta cheese, the gruyère cheese, the spinach and the basil leaves, scrumbling it with your fingers. Pour the mixture into the pan and let it rest for 20 minutes. Turn on the oven to 180°C and bake the spinach cake for 45-50 minutes. Serve at room temperature.