Spinach Loaf

Total Time:
1 hr 50 min
15 min
15 min
1 hr 20 min

6 to 8 servings

  • 2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
  • 3 large eggs, at room temperature, beaten
  • 1 cup whole milk
  • Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
  • 1 small onion, chopped
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 pounds spinach leaves
  • 1 cup grated Parmesan
  • 1/2 teaspoon ground nutmeg
  • 4 hard boiled eggs, peeled
Watch how to make this recipe.
  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.

  • Place the eggs and milk in a large bowl. Add the bread and stir to combine.

  • Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.

  • Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

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