Spinach bread
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 258, total fat 14 G., saturated fats 7 G., proteins 19 G., carbohydrates 17 G., fiber 5 G., cholesterol 168 mg, sodium 663 mg, sugar 4 G.
Calories 258, total fat 14 G., saturated fats 7 G., proteins 19 G., carbohydrates 17 G., fiber 5 G., cholesterol 168 mg, sodium 663 mg, sugar 4 G.
This bright green bread is literally filled with juicy, healthy spinach, and inside you'll find a surprise: a whole egg. When sliced, it creates a striking, contrasting effect. Slices of this bread are perfect for serving as an appetizer at a party. It's sure to be a hit!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp unsalted butter, room temperature, plus extra for greasing the pan
- 3 large eggs, room temperature, beaten
- 1 cup whole milk
- 4 slices 2cm thick country bread, torn into 2.5cm pieces (remove crusts)
- 1 small onion, chopped
- 1.5 tsp coarse salt
- 1 teaspoon freshly ground black pepper
- 1.3 kg spinach leaves
- 1 tbsp. grated parmesan
- 0.5 tsp ground nutmeg
- 4 hard-boiled eggs, peeled
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven. Preheat the oven to 190°C (375°F). Grease a 22x12 cm (9x5 in) nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the beaten eggs and milk in a large bowl. Add the bread and stir.
- In a large skillet with high sides, heat the butter over medium heat. Add the onion, 1/4 teaspoon salt, and 1/2 teaspoon black pepper and cook until softened, about 6 minutes. Add the spinach in batches and cook until wilted, about 15 minutes. Drain in a colander. Gently press the spinach to remove excess liquid. Set aside and let cool slightly.
- Transfer the spinach mixture to a food processor and pulse until smooth. Add the spinach to the bowl with the bread mixture. Add 3/4 cup Parmesan, the remaining salt, pepper, and nutmeg. Process until smooth.
- Spread half the mixture into the bottom of the prepared pan. Line the hard-boiled eggs on top of the spinach. Top with the remaining spinach mixture and press down gently.
- Sprinkle with the remaining Parmesan cheese and bake for 1 hour. Let cool for 15 minutes, then run a thin metal spatula around the edges of the pan to loosen the loaf. Invert the loaf onto a cutting board, peel off the parchment paper, and slice the loaf.
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