Savoury Bundt

  • Savoury Bundt
  • Savoury Bundt
  • Savoury Bundt
  • Savoury Bundt
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 5 x eggs
  • 1 1/2 cup self - raising flour
  • 1/2 cup instant polenta (or semolina)
  • 6 Tbls light sour cream
  • 1/2 cup olive oil ( + 3 tbls)
  • 1 x onion
  • 2-3 cloves garlic
  • 150 g baby spinach
  • 100 g roasted & chopped capsicum
  • 50 g grated carrot
  • 150 g light feta cheese
  • 2 tspn salt
  • 1 pinch black papper


1. Preheat oven to 180 C. Prepare medium baking tin, (loaf, muffin or mold pan).

1. Heat 3 Tbls oil in frying pan and sauté onion and garlic. Cook until onion is translucent (4-5 minutes).

2. Add washed spinach and cook for 30-40 seconds only. Turn heat off and season with salt and pepper to taste. Let it to cool down. Meanwhile prepare batter.

3. In a larger bowl, add self raising flour, polenta, eggs, sour cream, remaining oil, 1 1/2 – 2 tspn salt and pinch of pepper. Whisk all ingredients just to combine it together.

4. Add to batter: spinach and onions, capsicum, carrot and crumbled feta cheese. Fold ingredients gently into batter.

5. Pour mixture into prepared baking tin. Bake for 35- 40 minutes on 180 C.

6. Leave bundt in baking mold for 15 minutes, to cool down.

7. Invert it onto a plate.

8. Slice and serve warm or at room temperature with tomato sauce and salad.


* Use light feta cheese as it will not melt during baking, due to low percentage of fat.

* Replace carrot or capsicum with olives, peas, fresh capsicum etc.

* It can be prepared in advance and stored in air tight container.

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  • Vesna I do similar I add semi-dried tomatoes and always come perfect.


    by ANNA LINHART on 06/06/2013, 15:43
  • I haven’t but go for it Snjezana, atta flour will not ruin it for sure


    by Vesna PJ on 08/06/2013, 12:40
    Vesna PJ