ErinC's Spinach, Feta & Sundried Tomato Bread

[lanie]

Made this again this past weekend and just had to bring it back up - such an amazing recipe - thanks again Erin!

Spinach,sun-dried tomatoe,and feta bread
*3 cups flour
*1 tbsp. baking powder
*1/2 tsp. baking soda
*1 tsp. salt
*2 tbsp.fresh chopped oregano (I used fresh basil)
*2 tbsp sugar
*1 cup chopped feta (light feta works well too)
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*2 eggs beaten
*1/2 cup olive oil
*2 cups buttermilk
*10 oz package chopped frozen spinach (defrosted and all water pressed out)
*1/2 cup (I use 3/4 cup)minced sundried tomatoes...oil packed or blanched dry ones
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1. Preheat oven to 350'
2. Combine flour,baking powder and baking soda,salt,sugar,oregano and feta cheese in a large bowl
3. Mix eggs,oil,buttermilk,spinach and tomatoes(mix well)
4. Add liquid mixture to dry mix and stir until combined
5. Grease and flour a 9 or 10 inch spring-
form pan...pour in batter and spread evenly
6. Place in middle of oven and bake for about 1 hour, or until a knife comes out clean.

Hope you enjoy this and sorry it took so long for a reply! This bread also freezes well...I cut it into wedges first.
Erin

[BlueMoose]

Wow, that sounds awesome! Can someone tell me how this bread turns out? Is it kind of like focaccia, or is it more dense and moist than that?

[lanie]

Hi Chrisi! Depending on the size of springform pan - mine - being a 9 inch - is about 2-3 inches in depth - sooooooooooo good!

[erinyyc]

Greetings from the North Pole! (well, it feels that cold :eek:) Just this past wknd., while sick in bed with the flu, I made out all my shopping lists ( no, I haven't even begun buying gifts:o ) including my food shopping lists. This bread was one of the items of ingredients on my list! My family members requests this as their gift each year so I have about 7 loaves to make, plus 1 for myself of course!! I refuse to give them the recipe, so none of you tell O.K. :D

The texture is like a quick bread, but very dense and filling. I usually serve a wedge with a hearty soup or salad.
Hope you enjoy!

Erin

[dmcgreevey]

Just putting it into Mastercook and wondered.

[Linda in MO]

Can dried oregano be used in this? Cutting it down to about 2 t., of course. And do you think Italian seasoning would work, too?

[erinyyc]

HI!

dmcgreevey- it all depends on the size of spring form pan you use and how big you cut your wedges, but I'd have to say at least 8 good size servings (6 if you use the smaller pan).
What do you think lanie??

Linda in MO- I've used dried oregano and dried basil with no problems or change in taste. Italian seasoning would be delicious too!

Erin:D

[Linda in MO]

Thanks Erin! I can't wait to try it!

[dmcgreevey]

Me too! Thanks

[lanie]

I agree Erin, depending on the springform pan size, I have used both an 8 inch and a 10 - 8 inch yielded probably 6-7 - and 10 inch 8 for sure.

I really hope you all try this recipe - hate this expression, however, 'it's to die for'!!!!!!!!!! Very nice presentation as well. Do try!
Elaine :)

Actually, there is a bakery here in Toronto called Manoucher, they have a 'very' similar loaf called Mediterranian Sunset, which sells for $10.99 - personally, I far prefer this one................

[SusanMac]

This sounds sooo yummy, but...yikes! 1/2 cup of olive oil??!!

This looks like a candidate for CL's lighten up column. (of course, I don't mind the 1 c of feta. he, he:-)

[erinyyc]

SusanMac- I'm pretty sure my original post said this was definately NOT a light recipe. I have cut the oil in half when it's just for DH and myself, it's just not as moist but still delicious!! When I make it for gifts I want it to be 1/2 cup oil. So go ahead and cut the oil a bit!!

I would love for CL to "lighten up" this recipe. It would be interesting to try!:D

Erin

[BlueMoose]

I would think that you could cut the oil in half and substitute with extra buttermilk without much of a notable difference.

[Leanne]

I amde this when it was originally posted - very yummy! very hearty & filling. I also thought it made ALOT. I cut the recipe in half the next time I made it & there was plenty.

[BlueMoose]

I made this today and its really good! Practically a meal by itself. I cut the olive oil down to 1/4 cup and added 3/4 cup ground flax seed to replace the other 1/4 cup. I also used 1 cup whole wheat flour and 2 cups all purpose. I used basil, like Erin did.

Thanks, Erin for sharing the recipe and thanks to Elaine for bringing it to my attention! :D

[Karen M]

think I could use blue cheese instead of feta? all I have is a big tub of blue from Costco and I want to make this.

[Karen M]

this is a very tasty bread. unlike anything I've ever had before. I ended up using feta, but think I might try it again with blue.

[Linda in MO]

Mmmm! Just made this tonight. I cut the recipe in half and it made 2 mini loaves. I used dried Italian seasoning and it turned out great. Thanks, Erin! This is a repeater.

[Adriana]

Sounds absolutely delicious. Since I'm partial to yeast breads I may try to adapt it for a foccacia...

[Cathy]

Bumping this up again. I made this bread tonight & it is wonderful. I served it along side a Roasted Butternut Squash soup with Italian Sausage. What a great combination.

[shoyski]

If I make this on Saturday morning, will it hold up during a 45 minute car ride, an overnight stay at my parents, another 45 minute car ride and served at a potluck dinner on Sunday evening? :D :p

TIA! :)

[Peggy]

I can definately answer in the affirmative! A friend made this for a weekend gathering several days in advance. I tasted it on day #2 (or was it #3?!) and it was wonderful! Thanks for pulling up this thread. I had been planning to search for this recipe on the BB.

Peggy

[shoyski]

Cool! Thanks for supplying the answer I wanted, Peggy. :p

[swquilts]

I wonder if one could bake this in a bigger pan, make like a foccacia out of it? Also, what could I use to cut down on the oil a bit? I put it in MC with 8 servings and the fat grams were 20! :eek: