Baking recipe · from the recipe book

Feta, Jalapeño and Spinach Olive Loaf

Name: Feta, Jalapeño and Spinach Olive Loaf
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 12 slices
Ingredients: 2¼ cups (270 g) All-purpose flour; 2⅛ tsp (10 g) Baking powder; ½ tsp (2 g) Baking soda; ½ tsp (1 g) Black pepper; 2 tsp (2 g) Dried oregano; 1 cup crumbled (150 g) Feta cheese, crumbled, divided; 3 cups loosely packed (90 g) Baby spinach, roughly chopped; 3 whole (42 g) Jalapeño, seeded and finely diced; 14 large olives (60 g) Black olives, canned, sliced and patted dry; 2 large (100 g) Eggs, at room temperature; 1 cup (240 ml, 245 g) Buttermilk, low-fat; ⅓ cup (70 g) Olive oil, divided; 2 tsp (4 g) Lemon zest

A tender, golden savory loaf studded with salty feta, briny olives, wilted spinach and gentle jalapeño heat, with a crisp feta-crusted top.

Oven
1 hr 55 min · 25 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

Up to 30 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

2¼ cups270 gAll-purpose flour
2⅛ tsp10 gBaking powder
½ tsp2 gBaking soda
½ tsp1 gBlack pepper
2 tsp2 gDried oregano
1 cup crumbled150 gFeta cheesecrumbled, divided
3 cups loosely packed90 gBaby spinachroughly chopped
3 whole42 gJalapeñoseeded and finely diced
14 large olives60 gBlack olives, cannedsliced and patted dry
2 large100 gEggsat room temperature
1 cup (240 ml)245 gButtermilk, low-fat
⅓ cup70 gOlive oildivided
2 tsp4 gLemon zest

Steps

Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the olive oil (about 1 teaspoon) and line the bottom with parchment.
Heat another teaspoon of the olive oil in a skillet over medium heat, add the spinach and cook 1 to 2 minutes until just wilted; spread on a plate to cool, then squeeze out excess liquid.
In a large bowl, whisk the flour, baking powder, baking soda, black pepper and oregano.
Set aside about one quarter of the feta for the top. Toss the remaining three quarters of the feta, the jalapeño, the olives and the cooled spinach into the flour mixture so they are coated.
In another bowl, whisk the eggs, buttermilk, the rest of the olive oil and the lemon zest until smooth.
Pour the egg mixture into the flour mixture and fold gently just until no dry flour remains; a few lumps are fine.
Scrape the batter into the pan, smooth the top and scatter the reserved quarter of the feta over it.
Bake 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean.
Cool in the pan 10 minutes, then turn out onto a rack and cool at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Feta, Jalapeño and Spinach Olive Loaf

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