I’m almost embarrassed to admit this is my first savory post on this blog. I’ve always wanted to try my hand at bread and found this recipe here.
- 3 tsp olive oil
- 1 large yellow onion, cut in half through the root, and thinly sliced
- ½ tsp kosher salt
- 2 cups (packed) fresh spinach leaves
- 2 garlic cloves, minced
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs, lightly beaten
- ¾ cup 2% milk
- ⅔ cup extra-virgin olive oil
- 1 oz. crumbled myzithra (or feta) cheese
- Butter and flour for pan
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the onions and season with 1/2 teaspoon of salt. Cook for 10 minutes and then reduce heat to medium-low and cook until onions are golden brown. Add 1 teaspoon olive oil to onions and stir in the minced garlic and spinach. Stir until spinach is wilted. Remove mixture from heat.
Whisk together the flour, baking powder, and salt in a bowl. In another bowl, whisk the eggs, milk, and olive oil. Pour the flour mixture into the eggs mixture and stir until it is combined but DO NOT overmix. Add the spinach mixture and crumbled cheese. Stir until combined.
Pour batter into a buttered and floured loaf pan. Bake at 350 degrees for about 35 minutes.
The fresh bread was delicious, but too salty for my taste. I covered it overnight in the fridge and it tasted much better the next day (for breakfast with a side of sunny side up eggs).