There’s something deeply comforting about biting into a warm, savory pastry, flaky, herby, rich with cheese and greens. These Red Lentil & Spinach Mini Loaves are inspired by the beloved Mediterranean classics: Greek Spanakopita and Turkish Börek. Think of the same bold, herbaceous flavors and creamy-feta goodness, but reimagined in a wholesome, flourless way. Instead of layers of phyllo, we’ve created a soft, nourishing batter using blended red lentils, delivering all the satisfaction of the original, but in a high-protein, gluten-free, and fuss-free form. It’s a cozy twist on tradition, designed for modern eating.

At the heart of this recipe is the humble red lentil, a pantry staple that deserves all the praise. Not only do red lentils have a naturally creamy texture when blended, but they also offer an impressive 18 grams of plant-based protein per cooked cup, along with essential minerals like iron, magnesium, zinc, and folate. For anyone focusing on iron intake, red lentils are a particularly helpful addition, especially when paired with vitamin C-rich ingredients or cooked alongside leafy greens like spinach, just like in this recipe.

Red lentils are also an excellent source of soluble fiber, which supports steady blood sugar levels and gut health, making them a smart choice for those with digestive concerns or anyone looking to feel full and nourished between meals. They’re naturally gluten-free, cook quickly, and blend beautifully, making them a fantastic base for savory baking, without the need for flour, gums, or starches.

And then there’s the spinach, the vibrant green that turns these loaves into a true nutritional gem. Packed with vitamin K, iron, calcium, and antioxidants like lutein and beta-carotene, spinach helps support everything from bone health to inflammation regulation. It adds moisture, color, and an earthy depth that balances the richness of feta and the fragrance of dill.

Layer in sautéed onions and garlic, crumbles of tangy feta, optional creaminess from cottage cheese or cream cheese, and a topping of sesame and nigella seeds, and you’ve got something truly special. A protein-rich, veggie-loaded, deeply satisfying loaf that works just as well for brunch, meal prep, or a nourishing snack on the go.

These loaves aren’t just delicious, they’re your Mediterranean comfort food meets functional nutrition. Perfectly portable, incredibly filling, and wonderfully versatile. Just mix, bake, and enjoy.

Ingredients

• 1 cup (180 g) raw red lentils

• 1 small onion (90 g)

• 2 tablespoons olive oil

• ⅛ teaspoon salt

• Black pepper, to taste

• 2 garlic cloves

• 300 g fresh spinach

• ½ tablespoon dried dill

• 2 eggs

• 80 g cream cheese (or 1 cup cottage cheese)

• 100 g feta cheese, crumbled

• 2 tablespoons olive oil (additional, for the mixture)

• ½ tablespoon baking powder

• 10 g sesame seeds (optional, for topping)

• 10 g nigella seeds (optional, for topping)

Directions

1. Soak the red lentils in water for at least 4 hours or overnight in the refrigerator.
2. Finely chop the onion. Heat 2 tablespoons olive oil in a skillet and sauté the onion until translucent.
3. Add minced garlic, salt, and black pepper. Continue to sauté until the garlic is fragrant and the onions are golden.
4. Add the fresh spinach to the skillet and cook gently until it wilts and reduces in volume.
5. Stir in the dried dill and cook until most of the moisture has evaporated. Transfer the cooked mixture to a large bowl to cool.
6. Rinse and thoroughly drain the soaked lentils.
7. In a separate bowl, blend the lentils with eggs and cream cheese (or cottage cheese) using a hand blender or stand mixer until smooth and creamy.
8. Add the blended lentil mixture to the cooled spinach and stir well.
9. Add crumbled feta and the additional 2 tablespoons olive oil. Mix until everything is well combined.
10. Add baking powder and stir just until the batter is evenly mixed.
11. Line your mini loaf or muffin tins with parchment paper (the batter will be sticky).
12. Divide the batter evenly into the prepared tins. Tap or shake the tins lightly to level the surface.
13. Sprinkle sesame and/or nigella seeds on top, if desired.
14. Bake in a preheated oven at 350°F (180°C) for 45 minutes, or until golden and set.
15. Remove from the oven, lift the loaves from the tins immediately, and allow to cool slightly before serving.

Prep Time: 30 minutes
Baking Time: 45 minutes
Soaking Time: Overnight or at least 4 hours
Yield: 8 mini loaves
Suitable for: Gluten-free, vegetarian diets

Nutrition per Serving (1 mini loaf):

• Energy: 243 calories

• Protein: 11.34 g

• Fat: 14.25 g

• Carbohydrates: 19.34 g

• Fiber: 3.8 g

Storage & Tips

• Store in an airtight container in the refrigerator for up to 4 days.

• Can be frozen for up to 2 months. To enjoy, thaw in the fridge and reheat in the oven.

• Optional add-ins: sun-dried tomatoes, chopped olives, or caramelized onions for added flavor twists.

• These loaves make a great meal-prep option, pair with a fresh salad or enjoy as a satisfying snack on the go.