Okay, the picture makes this look like a hot mess (which I’m not gonna lie, it kinda was). However this is a crazy good, flavorful quick bread. Gotta love the no yeast aspect (thank you!).
So I don’t know if you know this about me, but I love greek flavors. When I was in Greece I could’ve smothered myself in tzaiki sauce and scooped it off with fresh pita bread. Again, I’m not proud. I also learned a lot about simple yet flavorful cooking when I was in Greece.
This is the simple, healthy equivalent of spanakopita. I think I overdid it with both the feta and spinach (shocker) so it was a bit soft. But dear Lord the flavors were on point!
Spinach and Feta Quick Bread (recipe care of countryliving.com)
INGREDIENTS: cooking spray, 1 1/2 cups all-purpose flour, spooned and leveled 2 teaspoons baking powder, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 6 ounces crumbled feta (about 1 cup), 6 ounces frozen cut crumbled spinach (about 2 cups), 1/2 cups canola oil, 1/2 cup buttermilk, 2 large eggs
DIRECTIONS: Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Whisk together flour, baking powder, salt, and pepper in a bowl. Add feta and spinach; toss to coat. Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined. Transfer batter to prepared pan. Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.