Ingredients

• 6           oz spinach*
• 1           oz sundried tomatoes
• 6           oz feta, broken into little lumps
• 6           oz finely grated Gruyere
• 6           oz plain flour
• 3           eggs
• 3           tbsp olive oil
• 3           tbsp milk
• 1           tbsp baking powder
•              pinch salt

INSTRUCTIONS

1. Line a 2 lb. loaf tin with baking paper(or tin foil if you do not have any baking paper).
2. Wilt the spinach over a steamer and set aside to cool. When cool enough, squeeze out as much liquid as possible and chop roughly. Sieve the flour and baking powder into a large bowl. Beat the eggs, milk and oil together and add to the flour with a sprinkling of salt. Chop the tomatoes into small pieces and add them to the mixture with the two cheeses and the spinach. Stir well to combine.
3. Spoon the bread mixture into the loaf tin and bake at 160 degrees for 45 minutes or until crispy and brown. Cool for 5 minutes before turning out onto a rack.

*you can use frozen spinach, defrost, and squeeze out all the liquid.