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a sliced savoury bread on a board
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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 8 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