Pesto Spinach Bread

Good Evening!  I have squirreled this recipe away for over a year now just waiting for the right time to try it.  Tonight was the night and I have to say I liked it but it is nothing like bread.  It’s like a very firm spinach quiche.  Again, a good way to get some veggies but don’t expect to make sandwiches with this “bread”.  Having made this recipe once, I would really grease the pan much more liberally as it didn’t come out of it very easily as it was.   Just keep that in mind and you will do well.  Another word about the spinach.  As you probably know by now, when using broad leafy veggies, you should buy organic if possible as these veggies tend to have more pesticide exposure than others.  For this recipe, I used Cascadian Farm Organic frozen cut spinach.  I have to tell you, I was quite excited to find this in our grocery store.  Now some of you may find this banal, but this is a pretty big deal for those of us living in rural central FL!  Up until now, we had only fresh organic spinach available in our local store (Publix….great store!).  But to have organic spinach frozen is such a find!   Frozen spinach is so versatile and used in so many recipes.  I am so glad to have this option.

Anyhoo, take a look at the pic and the recipe and let me know how you find this….



Ingredients: (Parenthesis are my comments!)

1.  Preheat oven to 400 degrees.

2.  Grease (LIBERALLY) glass baking dish with butter.  (author used a circular 8 inch pan, but I used a smaller square pan and it came out just fine).

3.  Toast your pine nuts in a saute pan with about a tablespoon of butter.  Be very careful!  Pine nuts burn easily. Watch them like a hawk and stir constantly.  When they start to turn golden brown, they are done and on the verge of burning.

4.  Chop the nuts in a  food processor and mince your basil.

5.  Mix eggs, garlic, basil, nuts and spinach together in a a mixing bowl.  Add some salt and freshly ground pepper to taste.

6.  Once mixed, pour evenly into greased pan.

7.  Pop it in the oven for about 15 minutes (I needed about 20 to 25 minutes, but I had a smaller pan making the bread thicker) or until it has set.

8.  Slice and enjoy as if it were bread or all by itself (Don’t expect bread, but enjoy it for what it is!).

The original recipe can be found at


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