Kale And Feta Bread

Name: Kale And Feta Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 2 ½ cups spelt flour; 2 teaspoon baking powder; 1 pinch sea salt; 1 pinch pepper; 2 cups kale; ½ cup parsley; ¼ cup mint; ¼ cup Dill; 150 grams feta cheese; 1 cup Greek yoghurt; ½ cup olive oil; 2 eggs; 2 tablespoon Pecorino cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 slices
Calories
373 kcal
Course
Brunch

Kale And Feta Bread

Elizabeth Reed

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

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Ingredients

Servings

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

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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.