Feta Dill Loaf
From akr 17 years ago
- 40 minutes to make
- Serves 12
This loaf is based on a popular French recipe given to me by a dear friend. She served warm-from-the-oven loaves at a bon voyage picnic and they were quickly devoured. The loaf could be described as a cross between a frittata and quick bread – very eggy and moist. Read more See less
Ingredients
- 1 3/4 cup all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 3 eggs shopping list
- 1/3 cup olive oil shopping list
- 1/3 milk shopping list
- 2 handfuls of dill shopping list
- 1 handful of parsley shopping list
- 1 cup grated Swiss (or other mild) cheese shopping list
- 8 ounces feta cheese cubed shopping list
- handful of shredded parmesan cheese shopping list
How to make it
- Preheat oven to 350 F (180 C). Grease or grease and flour a 9x5 loaf pan. Always line the loaf pan with a piece of parchment or wax paper to make it easy to remove the loaf when cooled.
- In a large bowl mix flour and baking powder.
- In a separate bowl beat eggs and add milk and olive oil. Add dill and parsley (you can substitute whichever herbs you like).
- Pour the egg mixture into the flour. Combine. Add Swiss and feta cheese until batter is evenly mixed.
- Pour batter into a loaf pan and sprinkle with shredded parmesan cheese. Bake for 35-40 minutes, until a cake tester comes out clean. Don’t overbake or it will be dry.
- Let the loaf cool slightly before serving. It reheats well in the microwave or oven. My friend says you can experiment with this recipe and use seasonal cheeses and herbs. She suggests sun dried tomatoes/capers/basil, Roquefort/pears/walnuts and black and green olives as lovely combinations.
The Rating
Reviewed by 3 people-
Very nice, love feta and dill.
notyourmomma
in South St. Petersburg loved it
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Your Comments
" It was excellent "