serves
8
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 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
Resting time 5 minutes
Instructions
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.
Note
• 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 by Peter Georgakopoulos, with photography by Peter Georgakopoulos.
Cook's Notes
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.
