Savory Vegetable Loaf: The Soft Appetizer for Easter and Easter Monday
Who said a loaf has to be sweet? If you’re looking for a tasty and versatile idea, the savory loaf with spinach, chard and ricotta is the perfect solution. A rustic cloud of goodness, tall and fluffy, right between the end of winter and the beginning of spring! What makes it special is the crunchy note of the flax, pumpkin and sunflower seeds, rich in Omega-3 and Omega-6 fatty acids, plant proteins, fiber and minerals.
This vegetarian recipe is ideal for any occasion! Given the season, it will be perfect for the Easter buffet as a colorful, inviting centerpiece. It also works well served in slices on a bed of fresh salad during an informal aperitif. It’s very practical to transport, so it’s great cold for Easter Monday picnics and other outings.
Why will everyone like it?
Thanks to its very light texture and the bright colors of the fresh vegetables, this loaf even wins over children, who are often reluctant to eat spinach. Its authentic flavor immediately evokes the warmth of good homemade food.
DID YOU KNOW?: Pumpkin seeds are particularly beneficial for the heart. Among their nutrients is magnesium, a naturally calming and relaxing mineral that helps provide a sense of relaxation and is therefore considered beneficial for proper heart function. They also help ensure adequate rest during the night thanks to their high tryptophan content, an amino acid precursor of serotonin that helps counter insomnia. Pumpkin seeds contain essential omega-3 fatty acids, making them a valuable plant source that can help prevent aging, fight tumors and reduce inflammatory states, irritations and swelling in general. Thanks to oleic acid, pumpkin seeds help prevent arteriosclerosis and act as natural protectors against osteoporosis.
Other savory and sweet loaf recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
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- 1 2/3 cups spelt flour
- 2/3 cup all-purpose flour (00)
- 9 oz spinach (fresh or frozen)
- 3.5 oz Swiss chard
- 3.5 oz cherry tomatoes
- 1 leek
- 3 eggs
- 1 1/4 cups sheep ricotta
- 1/4 cup peanut oil
- 2/3 cup plant-based milk
- 1 sachet instant baking powder for savory preparations
- 1 pinch baking soda
- 1 tbsp pumpkin seeds
- 1 tbsp flax seeds
- 1 tbsp sunflower seeds
- as needed butter
- to taste salt
- to taste pepper
Tools
- Scissors
- 1 Sieve
- 1 Frying pan
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Parchment paper
Preparation
Clean the chard and spinach, wash and drain them. Remove the tougher white ribs from the chard and the thicker stems from the spinach. Cut the chard with scissors.
Trim the spring onion and slice it into rings. Brown it in a non-stick pan with two drizzles of oil.
Add the well-washed spinach and let it flavor for a few minutes with a lid on.
Then add the chard and cook for another 5 minutes or until wilted. Turn off the heat, season with salt and pepper. Let cool and squeeze out any excess water.
Meanwhile, in a large bowl, whisk the eggs with the oil by hand.
Gradually add the sifted flours mixed with the baking powder and the pinch of baking soda.
Then fold in the well-drained fresh ricotta and mix.
Thin with the plant-based milk, adding it little by little.
Finally add the sautéed and chopped greens, then stir until the mixture is homogeneous.
Pour into a loaf pan already greased and floured or lined with wet and wrung parchment paper. Garnish the surface with halved cherry tomatoes arranged domed and sprinkle with the oily seeds.
Bake in a static, preheated oven at 392°F for 10 minutes, then lower the temperature to 356°F for another 30 minutes or until a wooden skewer inserted into the center of the loaf comes out completely dry. Remove from the oven and let it warm slightly.
And voilà… the savory loaf with greens, ricotta and oily seeds is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Once cooled, the savory loaf with greens, ricotta and oily seeds keeps in the fridge in airtight, refrigerator-safe containers for up to 2-3 days.
Tips, notes, variations and suggestions
🟣For a saltier touch, try adding small cubes of provola or Greek feta, and replace the oily seeds with chopped walnut kernels for an even more rustic note.
1. How to make the savory loaf tall and fluffy?
The secret for a “cloud” effect is not to overwork the batter and to make sure the ricotta is well drained. Using a pinch of baking soda together with the instant savory baking powder helps achieve perfect rise in the oven.
2. Can I prepare the savory loaf the day before?
Absolutely yes! In fact, making it in advance allows the flavors to meld better. For an Easter Monday trip, I recommend storing it in an airtight container once cooled to keep it moist.
