BETTY'S SPINACH AND FETA LOAF
Greek inspired, this is a lunch box alternative for my children to sandwiches. This goes well with soup or a Greek salad ( to mop up all the juices at the end). Be sure to use Greek style feta and not Danish. I like this on it's own served with either butter or creamed cheese. I prefer the latter. I normally make two at...
Provided by Betty Bramanis
Categories Savory Breads
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 320oF/160oC. Well grease and line a large bread tin or 12 jumbo muffin tins.
- 2. Well mix the milk, eggs and butter. Set aside.
- 3. In a large bowl, add everything else and stir well. Add the wet ingredients until JUST mixed. Pour into the prepared pan or muffin tins.
- 4. Bake in the pre-heated oven for 1 hour if making a loaf and 20 - 25 minutes for muffins - until cooked when checked with a skewer. Cool in tin for 15 minutes before turning out.
- 5. Cool before cutting for at least an hour or the bread will tear rather than cut. Serve with lashings of butter or creamed cheese (the latter is my favourite).
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