Spinach And Almond Bake

Hot Mains | January 27, 2015 | By

This bake is inspired by a recipe from The Vegetarian Society website, but I’ve moderated it slightly with the addition of whole almonds as well as ground, and a lot more red wine (of course). I’ve also added some chilli and thyme because, well, I add chilli and thyme to most things. This mixture is pretty versatile; it can be moulded in to mini patties, or the quantity of breadcrumbs reduced and wrapped up inside some filo pastry and served as canapes. I served this cold, with vegetable ‘slaw; caramelised onion homous and a quinoa and lentil salad.  

Spinach And Almond Bake
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 500g frozen chopped spinach
  2. 75g whole almonds (plus extra for garnish)
  3. Tbsp olive oil
  4. 1.5 onions, chopped
  5. 5 cloves of garlic, chopped
  6. Tbsp bouillon stock powder
  7. Tsp salt
  8. 1/2 tbsp ground black pepper
  9. Tbsp dried thyme
  10. 1/2 tsp dried chilli flakes
  11. 250ml red wine (make sure it's vegan!)
  12. 150g breadcrumbs
  13. 150g ground almonds
  1. Defrost the spinach. I steam it over a boiling pan of water until it has thawed, but you can do it overnight or in the microwave. then put it in a sieve and squeeze as much water out of it as you can.
  2. Then place the almonds on a baking tray and toast for about 8 minutes in a 160 degree C oven. When they're done, roughly chop them, or pulse in a food processor a few times to achieve smaller pieces.
  3. Meanwhile, heat the olive oil in a saucepan or frying pan over medium heat. Cook the onions for about 5-10 minutes, until soft.
  4. Add the garlic and fry for a minute more.
  5. Add the stock powder, salt, black pepper, thyme and chilli flakes and fry for another minute.
  6. Then combine this mixture in a large bowl with the red wine, breadcrumbs, ground almonds, spinach, and toasted almond pieces. I find it easier to incorporate everything with my hands.
  7. Place the mixture in a baking tray lined with oiled baking parchment and place a few almonds across the top for decoration. Then, place another piece of baking parchment on top of the mixture.
  8. Cook at 190 degrees C for about 30 minutes. Then take off the sheet of baking parchment and allow to cook for another 10 minutes or so, until the top is slightly crispy.
  9. Remove from the oven and cut in to rectangles.
  1. I use frozen spinach in this recipe but you could also alternatively use fresh spinach, and wilt it slightly before adding to the mix. If you grow your own spinach, it's a very good recipe to use the late season spinach which is often a bit too tough to eat raw. If you are buying it however, it works out as is a lot more expensive to buy fresh as you need quite a large amount. I also would argue that frozen is just as good as 'fresh'- if not better- as it's frozen soon after it's picked, reserving a high number of the nutrients!
Adapted from The Vegetarian Society
Almond orchard in bloom

Almond orchard in bloom, captured by Anthony Dunn


  1. Leave a Reply

    February 19, 2015

    Delicious….even better cold

    • Leave a Reply

      Thoughtful Forkfuls
      February 19, 2015

      So glad you liked it! I think most things are even better cold 🙂

      • Leave a Reply

        April 20, 2015

        Made some for the grandparents and I have been given an order for more! Very popular

  2. Leave a Reply

    Kelly Ludlow
    March 22, 2015

    Hi Alice, love love love your food at Camyoga! Have a question about the bake? If I made a job lot, would I be able to freeze it? Thanks!!

    • Leave a Reply

      Thoughtful Forkfuls
      March 25, 2015

      Hi Kelly, thanks so much! Yes, it freezes really well. My recommendation would be to freeze it uncooked, and when you want to eat it, bake it up in the oven. However, you can cook it first, cut in to squares, freeze it and just defrost the required amount also.

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