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Cheesy spinach macaroni lunch loaf recipe
Cheesy spinach macaroni lunch loaf recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Try our deliciously simple spinach and macaroni loaf - perfect for school lunches!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 120g baby spinach, roughly chopped
  • 187.50 ml macaroni
  • 180g block haloumi, grated
  • 150g fetta, crumbled
  • 1 small zucchini, grated
  • 62.50 ml finely chopped fresh dill
  • 62.50 ml finely chopped fresh mint leaves,
  • 20.00 ml finely grated lemon rind
  • 49.50 gm self-raising flour
  • 5 eggs, lightly beaten
  • Dill, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan, and line the base and sides with baking paper, ensuring it extends 2cm above the pan on all sides.
  • In a large frying pan over medium-high heat, sauté onions in oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Toss in spinach and cook until wilted, about 1 minute. Remove pan from heat and let it cool down.
  • Cook the pasta according to the package instructions in boiling water. Drain and refresh the pasta under cold water, then drain well and transfer to a large bowl.
  • Combine the haloumi, fetta, zucchini, dill, mint, lemon rind, flour, and egg with the pasta. Season with pepper, then mix well. Transfer the mixture into a prepared pan and bake for 55 minutes to 1 hour until golden and firm. Allow it to rest in the pan for 10 minutes before cooling on a wire rack. Slice and serve with extra lemon zest, dill, and mint leaves.

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