Easy Broccoli and Feta Loaf
One of the greatest combinations my mother taught me was the broccoli and feta combo. If you haven’t tried it, you’re missing out. It 100 percent rivals the spinach and feta match. If you still want to go with the traditional version, try my Spinach and Feta Loaf.
The secret weapon (or ingredient) in this recipe, is the buttermilk. It produces such a moist and soft bread loaf texture. If you don’t have buttermilk, you can still make this recipe with kefir, Greek yogurt, sour cream or whipped cottage cheese. If you like this recipe you will love my Broccoli Feta Bars or Broccoli Feta Fritters.
If you still haven’t had enough broccoli feta combination, you also need to try making my Broccoli Feta Soup. Its an UBER popular soup recipe on the blog that so many of you have enjoyed.
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Broccoli and Feta Loaf
Ingredients
- 1 tsp olive oil
- 2 heaping cups broccoli, micro florets
- 2 scallions, diced
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 3/4 cups buttermilk
- 1½ cups flour
- 2 tsp baking powder
- salt + pepper, to taste
- 5 oz feta cheese, crumbled
- 2 tbs dill, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large skillet, heat 1 tsp of olive oil on medium high. Add the scallions and sauté for 1 minute. Add in the broccoli florets and sauté for 1 minute. Transfer to a paper towel lined plate to slightly cool. Pat dry as best you can.
- In a large bowl, whisk together the eggs, olive oil and buttermilk until smooth. Sift in the flour, baking powder, salt and pepper to taste and mix to combine. Fold in feta, mozzarella, dill and broccoli. Transfer batter to your pan and spread out evenly. Bake for 50-60 minutes or until toothpick comes out clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the fridge.
- You can substitute kefir, Greek yogurt or whipped cottage cheese instead of the buttermilk.
Nutrition
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