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Spinach loaf

Recipe from: 10/24/2002 12:00:00 AM
Ingredients 10
Servings 6


  • 4
    carrots, finely grated
  • 1
    onion, chopped
  • 45
  • 900
    spinach, chopped and steamed
  • salt and pepper to taste
  • 15
  • pinch nutmeg
  • 250
    fresh white breadcrumbs
  • 4
    extra-large eggs, lightly beaten
  • 250
    grated Cheddar cheese


Preheat oven to 180 °C and grease a 1,5 litre bread tin lightly with butter, then line with baking paper.
Sauté the carrots and onion slowly in the butter until soft but not browned.
Stir in the spinach, salt, pepper, sugar and nutmeg.
Remove from the heat and stir in the breadcrumbs, eggs and cheese.
Spoon the mixture into the bread tin and bake in a hot water bath for 35 to 40 minutes or until set.
Cool, turn out and serve with a cheese and tomato sauce.

Read more on: bake  |  sauté

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