How to Make Spinach Bread

Looking for a supercharged gluten free nutrient-rich bread option?

It might take a bit of time getting your head around the concept, but this supercharged spinach bread is surprisingly delicious and will win over even the most avowed spinach haters. I'm totally infatuated by this great breakfast, lunch and snack option.  Top with lemon drizzled avocado and fresh tomato sprinkle with Celtic sea salt for an appetizing morning or mid afternoon snack. Bursting with an abundance of goodness, spinach provides vitamin A, C, E and K, calcium, iron and folate. You'll power through the day.

Here's a quick video about how to make spinach bread...


Easy Spinach Bread

Makes approximately 10 slices


  • 6 packets frozen chopped spinach, thawed and drained (no additives)
  • 1 egg, beaten
  • 1 tsp crushed garlic
  • Salt and freshly ground black pepper

Aromatic Garlic

Let's Get Cracking:

Preheat oven to 200 degrees celsius

Grease baking tray or ceramic roasting pan

Mix together spinach, eggs, and garlic in a bowl

Season with salt and pepper

Spoon mixture into prepared pan and flatten, pressing down with fingers

Bake for 15- 20 minutes or until set

Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles

Use a spatula to remove individual slices from pan

Wrap slices in freezer wrap and freeze until ready to use

Happy cooking 🙂

13 Responses to “How to Make Spinach Bread”

  1. sarah joseph says:

    can i use fresh spinach?

  2. […] grownup food). I have added many of the dishes to our family menu but some absolute toppers are spinach toast and aromatic herb & garlic […]

  3. samantha says:

    Hi! I tried making this (with 2 packs of spinach so I didn’t have a mountain if it didn’t work) and it was really soggy when I finished. It ended up being inedible, so I wondered whether you have any tips?
    I drained the spinach and I ended up having to cook it for about an hour, and still it was a bit of a soggy mess. I’d like to try again but need a better plan than last time! Also, how think should the spinach be on the pan? That may have been my problem (mine was thick enough that it was vertical slices rather than flat slices). I think I may also have still used 1 egg for 2 packets, but thought that should have helped it set, anyway? Thanks for your help!!

    • Hi Samantha,

      With this recipe you def need to use 5-6 packets of frozen spinach and one or two eggs max. I only use one large egg sometimes with 6 packets of spinach. It really needs to be drained super well so there is no moisture left in it. There is also a video on the webiste if that helps. The thickness is about the same as a thin slice of bread. I hope this helps. Lee

  4. Wendy says:

    I tried fresh spinach last night, steamed in my Thermomix Varoma, I used 11/2 kilos but when cooked it was about 700gm. I worked out 6 boxes of spinach is 1 1/2 kilos of spinach 250g a box. It was a long process will have to make some using the frozen spinach to do a comparison. It may sound silly but, how do you toast the bread? It waiting for me in the freezer.

    • I had spinach bread for breakfast this morning with nut butter. I always toast mine on a flat sandwich press or under the grill because when you use a normal toaster it can sometimes be hard to get out.

  5. Wendy says:

    Thanks. Might go have a slice with some sliced tomato for a snack.

  6. Tarah says:

    Hi Lee and everyone, would this work with a ground flax/chia seeds instead of an egg to veganise? Loving your work. Care bear smiles


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