Olive and feta quick bread (eliyoti alevropita)
Dimitra's Dishes · ♥ 308 likes · 3.6K views · 4 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- olive oil
- 4 whole scallions
Finely chop the onion and cook in a little olive oil until soft and golden.
Add the thinly sliced scallions and cook three to four minutes until softened. Take off the heat.
- 1 jar Kalamata olives
- ¼ cup parsley
Roughly chop the olives and finely chop the parsley; set aside.
- ¼ cup olive oil
- 2 whole eggs
- ¾ cup Greek yogurt
In a big bowl whisk the olive oil, eggs and Greek yogurt, then whisk in the milk until smooth. Season with salt and black pepper.
- 1½ cup milk
- salt
- freshly cracked black pepper
- 2 cup all-purpose flour
- 3 tsp baking powder
Mix the flour and baking powder, add to the wet ingredients and whisk until combined.
Add the olives, onions and scallions, crumble in the feta, and mix with a spatula.
Folding in the fillings
Bake at 350F on the center rack about 30 minutes, possibly longer since the onions and olives release moisture, until a toothpick in the center comes out clean.