Wholemeal spinach and cheese loaf


Ingredients 20
Servings 6
Time

Ingredients

  • CRUST
  • 250
    ml
    self-raising wholewheat flour
  • 250
    ml
    cake flour
  • 20
    ml
    baking powder
  • 2
    ml
    salt
  • 50
    ml
    margarine
  • 200
    ml
    milk
  • SPINACH FILLING
  • 6
    spinach leaves, chopped
  • 1
    onion, sliced
  • 1
    garlic clove, crushed
  • 15
    ml
    oil
  • 250
    g
    fresh mushrooms, sliced
  • 1
    small red pepper, chopped
  • CHEESE FILLING
  • 200
    g
    ricotta cheese
  • 85
    ml
    grated cheddar cheese
  • 2
    egg yolks
  • 5
    ml
    lemon juice
  • 6
    black olives, halved
 

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.
 

Read more on: bake  |  dairy
 

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