SPINACH, FETA AND SQUASH LOAF

Yields12 Servings
 125 g butternut squash peeled and deseeded
 100 g feta cheese with garlic
 50 g parmesan grated
 50 g spinach
 300 g self-raising flour
 1 tsp baking powder
 ½ tsp fine sea salt
 250 ml milk
 2 medium eggs
 1 tsp ground black pepper
 1 tsp finely chopped rosemary
 extra two sprigs rosemary
 1 tbsp pumpkin seeds
1

- Heat the oven to 180C/Gas4; grease and line a loaf tin

2

- Coarsely grate the butternut squash into a mixing bowl; crumble the feta into the bowl and sprinkle over most of the parmesan, reserving 2 tablespoons

3

- Tear the spinach roughly and add, along with the flour, baking powder and salt

4

- Beat the milk and eggs together then stir into the bowl with the pepper and rosemary; lightly mix; spoon into the tin and sprinkle over the pumpkin seeds and remaining parmesan, break up the extra rosemary sprig and scatter on top of the loaf; bake for 1 hour until firm and a knife comes out cleanly

5

- Allow to cool for 10 minutes in the tin; remove from the tin and cool completely on a wire rack

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