150g spinach
120 ml olive oil
2 eggs
75g feta, cubed
75g pine nuts, lightly toasted
180ml Greek natural yoghurt
225g plain flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Heat oven to 180 degrees celcius.
Finely shred spinach leaves, removing white stems. Zap for approximately 3 minutes in the microwave (or until just wilted).
Beat together yoghurt, eggs, olive oil and wilted spinach. In a separate bowl, sift flour, baking powder and baking soda. Add salt, feta and pinenuts. Pour the dry mix into the wet, just combining. Don’t overmix.
Pour into loaf tin and bake for 30-35 minutes until firm to touch and a skewer when inserted comes out clean.
Remove from oven, leave in loaf tin for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Note – As the ingredients in this loaf are of a ‘chunky’ nature, I find this loaf holds together better if cooled and left overnight before slicing.
