Kale And Feta Bread

Kale and Feta bread – this is what happens when a "superfood" meets a super Greek cheese. And it's a marriage made in heaven!

Course Brunch

Cuisine Greek Inspired

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings slices

Calories 373kcal

Author Peter G

Ingredients

2 ½ cups spelt flour see Note 2
2 teaspoon baking powder
1 pinch sea salt
1 pinch pepper
2 cups kale shredded
½ cup parsley finely chopped
¼ cup mint finely chopped
¼ cup dill finely chopped
150 grams feta cheese crumbled
1 cup Greek yoghurt
½ cup olive oil
2 eggs
2 tablespoon Pecorino cheese grated

Instructions

Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.
In a large bowl combine the spelt flour, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.
In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.
Pour the batter in your baking tin, top with some grated Pecorino cheese and bake for approx 45 mins or until the top has browned. Insert a skewer to check whether the bread has cooked.
Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.

Notes

You can add as little or as much of the herbs as you like. There are no set rules. You can add ½ cup of grated Pecorino cheese into the batter too.
Plain (all-purpose) flour works great too.

Nutrition

Calories: 373kcal | Carbohydrates: 32g | Protein: 13g | Fat: 21g | Saturated Fat: 6g