Recettes

(Recipe) Easter spring bread with spinach and peppers

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(Recipe) Easter Spring Bread with Spinach & Peppers

Easter is just around the corner — a time to slow down, enjoy good company, and welcome the fresh energy of spring. With nature coming back to life, it’s the perfect moment to bring more colour and lightness into your meals.

This savoury spring bread is a wonderful addition to your Easter table or a relaxed weekend brunch. Filled with fresh vegetables, creamy feta, and gentle spices, it’s both nourishing and comforting — a simple dish made to be shared.

Ingredients

1 red onion
1 red bell pepper
1 yellow bell pepper
250 g spinach
50 g wheat flour (or buckwheat flour for a gluten-free option)
250 g crème fraîche
100 g feta cheese
2 tsp ground fenugreek
1–2 tbsp sesame seeds
5 eggs
Butter (for frying)
Salt & pepper

Instructions

Preheat the oven
Preheat to 180°C and line a baking dish with parchment paper.
Prepare the vegetables
Finely chop the red onion and dice the bell peppers.
Cook the vegetables
Heat a little butter in a large pan. Gently sauté the onion until soft, then add the peppers and cook until slightly tender. Add the spinach and cook briefly until wilted.
Season and combine
Season with salt and pepper. Let the mixture cool slightly, then stir in the flour.
Make the egg mixture
In a large bowl, whisk the eggs with the crème fraîche until smooth. Season lightly with salt and pepper.
Bring everything together
Crumble the feta into the egg mixture and add the fenugreek. Fold in the vegetable mixture and mix gently.
Bake
Pour the mixture into the prepared baking dish and sprinkle sesame seeds on top.
Bake until golden
Place in the oven for 35–40 minutes, until golden brown and set.