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Preheat your oven to 180°C with the fan on. Grease and line a loaf tin with baking paper.
In a large bowl, whisk together the eggs, olive oil, and milk until well combined.
Add the finely chopped spinach, green onions, crumbled feta, grated cheddar, parsley, dill, sea salt, and cracked black pepper to the egg mixture. Stir everything together until mixed well.
Next, incorporate the gluten-free flour, psyllium husk, and baking powder into the mixture. Gently fold until just combined.
Pour the batter into the prepared loaf tin and smooth the top. Sprinkle the sesame seeds over the surface.
Let the batter rest for 5 minutes before placing it in the oven. Bake for 35 minutes.
To prevent the top from browning too much, loosely cover the loaf with a sheet of baking paper and continue baking for an additional 35 minutes, or until the loaf is golden and a skewer inserted into the center comes out clean.
Once baked, allow the loaf to cool in the tin for 10 minutes. Then, transfer it to a wire rack and let it cool for at least another 30 minutes before slicing.