Cheese And Spinach Loaf
A delicious cheese and spinach loaf with a savory flavor, perfect for a quick lunch or light dinner, appealing to vegetarians and spinach lovers alike.
Ingredients
Instructions
- Combine chopped, boiled spinach, shredded cheese, boiled rice, horseradish (if using), melted butter, and salt in a bowl.
- Mold the mixture into a loaf shape.
- Place in a greased baking pan and bake in a moderate oven at 350°F (175°C) for 15 to 18 minutes.
- Serve slices with hard-boiled eggs.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or ricotta to the mixture. If you want to boost the flavor, try incorporating some sautéed onions or garlic. You can also swap out the cheese for a dairy-free alternative if needed. Make sure to drain the spinach well to avoid excess moisture in the loaf, which can affect baking.
Serving Suggestions
This cheese and spinach loaf pairs beautifully with hard-boiled eggs, making it a satisfying meal. Consider serving it alongside a fresh salad or roasted vegetables for a balanced plate. It also works well as a side dish to hearty entrees like baked chicken or fish. For a vegetarian option, serve it with a side of Baked Apples And Sweet Potato Casserole for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual slices for quick reheating, just be careful not to overheat as it can make the loaf dry.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Spinach Loaf contains roughly 230 calories, with 8g protein, 29g carbohydrates, and 12g fat. It is an excellent source of vitamin C (254% of the Daily Value), dietary fiber (43% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1232mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of boiled spinach?
Yes, you can use fresh spinach, but it needs to be cooked down first. Sauté it in a bit of olive oil until wilted, then chop it and let it cool before adding it to the mixture. This will help achieve the right texture and flavor for the loaf.
What can I substitute for horseradish?
If you don’t have horseradish on hand or prefer not to use it, you can substitute with a teaspoon of Dijon mustard for a similar kick. Alternatively, omit it entirely for a milder flavor, as the cheese and spinach provide plenty of taste.
Can I freeze the cheese and spinach loaf?
Absolutely! You can freeze the unbaked loaf for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw it overnight in the refrigerator and then bake as directed. This makes for an easy meal prep option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).