SPINACH, FETA AND SQUASH LOAF
125 g butternut squash peeled and deseeded
100 g feta cheese with garlic
50 g parmesan grated
50 g spinach
300 g self-raising flour
1 tsp baking powder
½ tsp fine sea salt
250 ml milk
2 medium eggs
1 tsp ground black pepper
1 tsp finely chopped rosemary
extra two sprigs rosemary
1 tbsp pumpkin seeds
1
- Heat the oven to 180C/Gas4; grease and line a loaf tin
2
- Coarsely grate the butternut squash into a mixing bowl; crumble the feta into the bowl and sprinkle over most of the parmesan, reserving 2 tablespoons
3
- Tear the spinach roughly and add, along with the flour, baking powder and salt
4
- Beat the milk and eggs together then stir into the bowl with the pepper and rosemary; lightly mix; spoon into the tin and sprinkle over the pumpkin seeds and remaining parmesan, break up the extra rosemary sprig and scatter on top of the loaf; bake for 1 hour until firm and a knife comes out cleanly
5
- Allow to cool for 10 minutes in the tin; remove from the tin and cool completely on a wire rack
