Servings

8-10

Cook

30 min

Always popular in my house, this loaf is moist and delicious.  It’s quick and easy to make and makes a wonderful accompaniment to soup.

Spinach, Feta & Pine Nut Loaf

INGREDIENTS

150g frozen chopped spinach, defrosted and squeezed dry

2 large eggs

120ml sunflower oil

180ml Greek yoghurt

75g pine nuts, lightly toasted

75g feta, cubed

225g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

METHOD

Preheat the oven to 180C/160C fan.  Line a 2lb loaf tin with baking parchment.

In a large jug beat together the yoghurt, eggs, oil and spinach until well combined.

In a separate bowl sift in the flour, baking powder and bicarb.  Add the salt, feta and the pine nuts and pour into the wet mixture.  Stir just enough to combine, do not overmix.

Transfer the mixture into the tin and bake for 25 – 30 minutes, until firm to the touch and a skewer inserted into the middle comes out clean.

Transfer the loaf to a wire rack and leave to cool before slicing.

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