Name: Wholemeal spinach and cheese loaf
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 ml self-raising flour; 250.00 ml flour cake; 20.00 ml Baking powder; 2.00 ml salt; 50.00 ml margarine; 200.00 ml milk; 6.00 spinach chopped; 1.00 onion sliced; 1.00 garlic cloves, crushed; 15.00 ml oil; 250.00 g mushrooms sliced; 1.00 red pepper small, chopped; 200.00 g ricotta cheese; 85.00 ml cheddar cheese grated; 2.00 eggs just the yolks; 5.00 ml lemon juice; 6.00 olives black, halved

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Ingredients (17)

CRUST

250.00 ml	self-raising flour
250.00 ml	flour — cake
20.00 ml	Baking powder
2.00 ml	salt
50.00 ml	margarine
200.00 ml	milk

SPINACH FILLING

6.00	spinach — chopped
1.00	onion — sliced
1.00	garlic — cloves, crushed
15.00 ml	oil
250.00 g	mushrooms — sliced
1.00	red pepper — small, chopped

CHEESE FILLING

200.00 g	ricotta cheese
85.00 ml	cheddar cheese — grated
2.00	eggs — just the yolks
5.00 ml	lemon juice
6.00	olives — black, halved

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Method:

1. WHOLEMEAL CRUST: Preheat oven to 220ºC. Sift wholewheat flour, baking powder and salt into bowl.
2. Rub in margarine until fine and add milk. Stir until blended to a very soft dough. Roll out dough to a rectangle. Press dough into greased, rectangular, ovenproof dish, so that base and sides are covered. Trim edges, reserving scraps of dough. Chill until needed.
3. SPINACH FILLING: Heat oil in pan. Add onion and garlic, and cook for a few minutes. Add spinach and mushrooms and continue cooking, stirring until spinach has just wilted. Place in a strainer and press with spoon to extract as much liquid as possible. Stir in red pepper and spread filling over dough base.
4. CHEESE FILLING: Purée ricotta and cheddar cheese, egg yolks and lemon juice until smooth, using a blender. Spread cheese filling over spinach layer.
5. Roll out reserve scraps of dough to a rectangle. Cut into strips about 1,5 cm wide and place over cheese filling in a lattice pattern. Place olives between lattice strips and brush dough with a little oil.
6. Bake in preheated oven for about 35 minutes, or until golden brown. Stand for 10 minutes before cutting.