Spinach and feta plait

  • 30 mins preparation
  • 40 mins cooking
  • Serves 8
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Spinach and feta plait
  • 2 250g packets chopped frozen spinach, thawed
  • 2 cup self-raising flour
  • 3 teaspoon chopped thyme
  • 1 cup freshly grated parmesan
  • 100 gram feta, crumbled, plus 50 g extra
  • 3/4 cup milk


Spinach and feta plait
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease a large baking tray. Using hands, squeeze excess liquid from spinach.
  • 2
    Sift flour into a bowl. Stir in spinach, thyme, parmesan and 100g of feta. Stir in enough milk to from a soft, sticky dough (you may not need to use all the milk).
  • 3
    Turn out onto a lightly floured surface. Divide dough into 3 pieces. Shape each piece into a 30cm-long log. Plait logs together, pinching ends to seal. Place on prepared tray; bake for 30 minutes.
  • 4
    Sprinkle top with remaining feta; bake further 10 minutes, or until bread is golden and sounds hollow when tapped on the base. Serve warm.