Spinach, Feta & Sun-dried Tomato Bread
3 Cups All-purpose Flour
1 Tbsp Granulated Sugar
4 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1 Tsp Crumbled Dried Oregano
2 Eggs
2 Cupsplain Yogurt, Regular Or Low Fat
½ Cup Olive Oil
10 Oz Frozen Spinach, Thawed, Drained & Excess Liquid Pressed Out
½ Cupchopped, Drained Sun-dried Tomatoes Packed In Oil
1 Cupcrumbled Feta Cheese
Preheat The Oven To 375°f.
Grease A 9 Or 10-inch Springform Or Regular Cake Pan, At Least 2 Inches Deep.
In A Large Bowl, Combine The Flour, Sugar, Baking Powder, Baking Soda, Salt & Oregano. Stir Together Until Well Mixed.
In Another Bowl, Whisk Together The Eggs, Yogurt & Olive Oil Until Smooth. Stir In The Spinach & Sun-dried Tomatoes. All At Once,
Add The Egg Mixture To The Flour Mixture & Stir Just Until Evenly Combined. Add The Crumbled Feta, Stirring Gently To Mix (try To Keep The Feta Crumbles From Breaking Up).
Transfer Batter To The Prepared Baking Pan & Bake For 55 - 60 Minutes Or Until A Toothpick Poked Into The Centre Of The Loaf Comes Out Clean.
Remove From The Pan & Let Cool Just Slightly Before Cutting Into Wedges.
Serve Alongside Hot Soup.