Prep 5 mins
Cook 1 hr
This bakes into a cheesey flatbread. A tasty snack or a cheesy bread to accompany a Greek-inspired meal (or just any meal :-)).
- 1 pint milk
- 2 eggs
- 1⁄2 lb feta, crumbled
- 2 cups self-rising flour
- 1⁄2 cup chopped pitted kalamata olive
- 1 tablespoon dried oregano
- 2 tablespoons butter, melted or 2 tablespoons olive oil
- Preheat oven to 375°F.
- Butter a 13 X 9 inch baking pan generously and flour lightly.
- Beat eggs with milk and some salt and pepper.
- Add feta, flour, olives and oregano and beat in well.
- Pour batter into prepared pan and bake for about 45-55 minutes, or until tester inserted in centre comes out clean.
I made a half recipe of this in my 10-inch cast iron skillet that I greased with coconut oil. I used 1 cup of feta and 1 cup of self-rising flour. My only addition was some garlic powder. I baked it about 40 minutes. This was very easy to make and I think I guessed right about the pan...I don't know what you could fit a full recipe in?...A 13x9? This baked into two layers: a custard on the bottom and a spongy rubbery bread on top. It sorta reminds me of a quiche and it might be good cold. It was bland for my tastes but my Hubby really liked it and I think it has potential...my Mother didn't like it. All in all...it's so easy, it's worth a try...next time I'll try some additions...sliced tomatoes and fresh basil might be nice. Made for the ZWT4- Jefes.
The taste of this bread is excellent, however, the size of the pan to bake it in would have been nice to have. I used my usual bread pan, and knew right away that it was the wrong size. I made it anyway to see what would happen. Half of it oozed out of the pan and I never could get the center done. What bread we could eat was really enjoyed. EV, it might help us not so experienced cooks if you put what size and type of pan to use. It would have helped me. I'm not going to rate this recipe low because of what I see as a technician error, but purely on taste and flavor.