Easy pull apart loaf

Ingredients

• 50 g butter, softened
• 3 spring onions, thinly sliced
• 2 tsp finely chopped rosemary
• 2 garlic cloves, crushed
• 250 g frozen chopped spinach, thawed and squeezed of excess moisture
• ½ cup sour cream
• 500 g tasty cheese, coarsely grated
• ¼ cup finely grated parmesan, plus extra to serve
• 1 crusty oblong white sourdough loaf
• ½ small bunch flat-leaf parsley, roughly chopped

Instructions

1. Preheat the oven to 170˚C (fan-forced) or 190˚C (conventional). Line a baking tray with baking paper.
2. Melt the butter in a small saucepan over medium heat. Add the spring onion, rosemary and garlic to the pan and cook, stirring for 2 minutes, or until fragrant. Stir through the spinach, sour cream and the cheeses. Cook, stirring, until just melted. Remove from the heat.
3. Using a sharp knife, diagonally score the bread in cuts about 4 cm apart. Spoon the spinach and cheese mixture between the cuts, then transfer the stuffed bread to the tray.
4. Bake for 10 minutes, or until lightly golden and crisp. Remove the bread from the oven. Sprinkle with extra grated parmesan and parsley and serve.

Photography by Jiwon Kim.

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