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Spinach and feta topped bread

500g bread dough (I used sourdough made with Shipton Mill 'Three Malts & Sunflower)

1 medium onion, finely chopped

300g frozen spinach

150g feta cheese

200g Greek yogurt

2 eggs

Zest of 1 lemon

50g cheddar or Parmesan

Pepper to taste

Sweat off onion in saucepan over a medium heat and add frozen spinach. Stir until spinach has defrosted and crumble in feta. Allow to cool a bit and meanwhile spread out dough using fingers on a floured 30 x 25cm baking tray. Add eggs, yogurt, lemon zest and pepper to spinach mixture and stir well. Spread mixture over bread and sprinkle cheddar or Parmesan on top. Bake at 200C (Gas Mark 6) for 30 mins or until golden brown on top. Eat!