I have a thing for savoury breads that border on being cakes: from zucchini bread to jalapeno cornbread. I've taken inspiration from those and today I present you with another rendition, made with spelt flour, shredded kale, a good dose of feta and a number of fragrant herbs. And to keep it all moist, I've added olive oil and Greek yoghurt. I like to toast this under the grill and serve it up with scrambled eggs and smoked salmon for a decadent Sunday brunch. If you're not feeling fancy, simply serve it with a cup of tea for a nutritious snack.
- 375 g (2½ cups) white spelt flour
- 2 tsp baking powder
- pinch of sea salt
- pinch of pepper
- 2 cups shredded kale leaves
- ½ cup chopped parsley leaves
- ¼ cup chopped mint leaves
- ¼ cup chopped dill leaves
- 150 g feta, crumbled
- 280 g (1 cup) Greek-style yoghurt
- 125 ml (½ cup) olive oil
- 2 eggs
- grated pecorino, to scatter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 5 minutes
Preheat the oven to 180ºC. Grease and line a 22 cm x 13 cm baking tin with baking paper.
In a large bowl, combine the spelt flour, baking powder, salt, pepper, kale, herbs and feta. Set aside.
In a large jug, whisk the yoghurt, olive oil and eggs to combine. Add to the flour mixture and stir until just combined.
Pour the batter into the prepared tin, scatter over the pecorino and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes, then invert onto a wire rack to cool completely.
• You can add as little or as much of the herbs as you like. There are no set rules.
• You can also add ½ cup grated pecorino to the batter.
Recipe from Souvlaki For The Soul by Peter Georgakopoulos, with photography by Peter Georgakopoulos.