Savory Spinach, Feta & Sundried Tomato Cake
A moist and flavorful savory cake combining the sweetness of spinach, the boldness of feta, and the tanginess of sundried tomatoes. Perfect for appetizers, picnics, or light meals. Enjoy it warm or cold; it keeps well and can be customized to your taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, lightly whisk the eggs. Add milk and olive oil, mix until smooth.
- 2
Gradually add flour and baking powder, mixing well to avoid lumps. Season with salt, pepper, and a teaspoon of oregano.
- 3
Prepare the spinach: if fresh, cook in a pan with a little butter or olive oil until done. If frozen, thaw and heat gently. Squeeze out excess water, then chop roughly.
- 4
Sauté the minced onion in a little olive oil until translucent and lightly golden.
- 5
Cut feta into large chunks and sundried tomatoes into small pieces.
- 6
Add spinach, sautéed onion, feta, sundried tomatoes, and grated cheese to the batter. Gently fold to combine.
- 7
Pour the mixture into a greased or lined loaf pan. Smooth the top with a spatula.
- 8
Bake at 180°C for about 45 minutes. Test doneness by inserting a knife into the center – it should come out clean. Let cool for 10 minutes before unmolding.
- 9
Serve warm or cold. This moist and flavorful cake will please everyone.
- To prevent the cake from drying out, monitor baking and cover with foil if the top browns too quickly.
- Cheese variation: replace feta with fresh goat cheese for extra creaminess, or add parmesan shavings for a sharper flavor.
- Vegetable variation: boost the filling with grilled bell peppers, black olives, or diced zucchini.
- Serving suggestion: pair with a green salad dressed with a light vinaigrette for a complete meal.
- Storage: keeps 2-3 days in the fridge in an airtight container; can be frozen in slices.
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