spinach feta picnic bread

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Jeff, Gracie and I just got back from a little thrifting excursion and a walk up to the local butcher/market to get steaks for grilling and other fresh ingredients for dinner. It’s so funny how a bit of sunshine in the sky and an increase in temperature can totally turn my mood around. Not “funny” I guess…that’s probably pretty common, but it kind of amazes me what a difference it makes. Just a simple thing like a walk and the promise of grilled food makes me happy. I’m easy like that.

I’ve been testing, tweaking and developing bread recipes in my kitchen. It’s the chapter I’m working on in my tea/cookbook. Did I tell you we changed the format AND the name? Oh my goodness. SO cool. I love how it’s evolving. I feel like a fish out of water in some respects though. Although I have two books published, this one is completely different. In some ways I wonder why I’m “re-inventing the wheel” and in other ways I’m so excited to be on this new adventure and trying new things. A whole book with MY photography in it? If someone would have told me that I’d be doing this a few years ago I would have laughed. ME? take a photo? Are you nuts? It just goes to show…never say never.

Well….here’s my latest bread creation. I think you’re gonna LOVEEEEE it! XO!

1 small onion, chopped fine

2 Tablespoons olive oil

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

3/4 cup feta cheese, crumbled

2 large eggs, lightly beaten

1 cup buttermilk

2 Tablespoons sugar

4 Tablespoons butter, melted

10 oz. box frozen spinach, thawed and squeezed VERY dry

1/2 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

Saute the finely chopped onion in the olive oil until tender. Transfer to a mixing bowl. Add the rest of the ingredients and mix until just combined and everything is evenly moist. Don’t over mix or the bread will be tough.

Spread into a buttered loaf pan. Bake at 350 degrees F. for 50 to 60 minutes, or just until a knife inserted into the center of the loaf comes clean. Cool in pan for 10 minutes. Run a butter knife along the edge of the loaf and gently invert over a cooling rack. Allow to cool for 30 minutes before slicing.

Enjoy with your favorite soup or salad!


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  18 comments for “spinach feta picnic bread

  1. Cheryl
    May 4, 2013 at 4:35 pm

    sounds wonderful…I will be trying this soon!!

    • Melissa
      May 4, 2013 at 6:23 pm

      YAY! thanks for stopping by, Cheryl! enjoy ๐Ÿ˜‰

  2. Pattie
    May 5, 2013 at 11:32 am

    Making this today….sounds yummy and perfect for this wet un-springlike day we are having.

    • Melissa
      May 5, 2013 at 12:18 pm

      Hi Pattie! Enjoy the bread ๐Ÿ™‚ It’s also wonderful toasted! Thanks for visiting. XO

      • May 5, 2013 at 7:43 pm

        Turned out great. Do you have more bread recipes?

        • Melissa
          May 5, 2013 at 10:19 pm

          I sure do! just go to the main page here on my blog. on the right hand side, near the middle of the page there’s a search bar. Just type BREAD in the search bar and hit enter… you should find a long list of posts that include my bread recipes! enjoy, Pattie! If you have any problems, just let me know ๐Ÿ™‚

  3. May 7, 2013 at 8:13 am

    Melissa, this looks absolutely incredible!!! I’m definitely going to try it!

    • Melissa
      May 8, 2013 at 12:09 am

      Hi Carol! I’m so pleased you like the recipe! enjoy, and thanks so much for stopping by to leave a comment! xo ๐Ÿ™‚

  4. May 7, 2013 at 12:02 pm

    Thanks for this lovely sounding recipe and the attractive pictures. ๐Ÿ™‚

    • Melissa
      May 8, 2013 at 12:06 am

      Hello, Madhu! thanks for stopping by! I’m so pleased you like the recipe. Enjoy ๐Ÿ™‚

  5. Sheila
    August 8, 2013 at 2:04 pm

    Looks amazing! Have you ever used fresh spinach in this recipe?
    Also really appreciated that I could print the recipe, Thanks for sharing!

    • Melissa
      August 8, 2013 at 8:44 pm

      Hi Sheila! Yes, I’ve used fresh spinach in this before. If you do that, wilt it in a skillet and then squeeze it dry using paper towels to blot it before adding it to the other bread ingredients ๐Ÿ™‚ XOXO ~M

  6. stella
    October 4, 2013 at 5:20 pm

    Love any thing with spinach and feta….can’t wait to make this!

    • Melissa
      October 4, 2013 at 5:54 pm

      Enjoy, Stella! ๐Ÿ™‚

  7. Kathy Dimas
    October 12, 2013 at 8:35 am

    Love your creative spirit and wonderful recipes! This one will be thoroughly enjoyed by my greek in-laws!

    • Melissa
      October 12, 2013 at 9:05 am

      Hi there Kathy! I’m so pleased you’re enjoying my recipes. ๐Ÿ™‚ Your lovely message made my day. XO ~Melissa

  8. Dolores Little
    January 16, 2015 at 8:33 am

    Made this for a house full of company; they’ve been on the go since they got here, so I wanted their breakfast to be portable … instead of baking in a loaf pan, I just put the batter in muffin cups. Perfection!!!!

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