Spinach and feta quick bread (alevropita)
Dimitra's Dishes · ♥ 404 likes · 4.3K views · 6 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- dried dill
Whisk the flour, baking powder, salt and dried dill together.
- 2 whole eggs
- ¼ cup olive oil
- 1½ cup room temperature milk
- ¾ cup plain yogurt
In a big bowl break up the eggs with a whisk; whisk in the olive oil, milk and yogurt until smooth.
The wet ingredients
- baby spinach
- 300 g feta cheese
Roughly chop the spinach and add with the crumbled feta; switch to a spatula and fold everything together until well combined.
- olive oil
Drizzle olive oil into a 9 by 13 inch pan and brush to grease; transfer the batter in. Olive oil or sesame seeds on top are optional and skipped.
Bake on the center rack at 350F for 25 to 30 minutes, until the center is set and the top very lightly golden; with raw spinach it took 30. Do not overbake or it will be dry.
Variation: fill lined muffin or cupcake tins to the top and bake at 375F for 20 minutes, until a toothpick comes out clean or with moist crumbs.
Muffins and a thinner pan
Variation: a thinner version in a quarter sheet tray, baked alongside the muffins, 20 minutes.