Savoury Herb Parmesan & Feta Loaf
This loaf is packed with parmesan, feta, and fresh herbs, baked until golden, then brushed with butter and finished with flaky sea salt.
Servings: 10 slices
Equipment
- 9x5 loaf pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 wire rack/cooling rack
Ingredients
- 1¼ cups all purpose flour
- 1/4 cup olive oil
- 3 large eggs
- 1/3 cup parmesan cheese grated
- 1/2 cup fresh chives chopped
- 1/2 cup fresh dill chopped
- 2 tbsp fresh basi chopped
- 1/2 cup sour cream
- 1/2 cup feta cheese crumbled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 350°F. Butter or lightly spray a loaf pan with cooking spray.
- Finely chop the chives, dill, and basil. Set aside.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a separate bowl, whisk the eggs. Add the oil, sour cream, chopped herbs, feta, Parmesan, salt, and pepper. Mix until well combined.
- Add the dry ingredients to the wet ingredients and gently fold together until just incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from the oven and let the loaf rest in the pan for 10 minutes. Carefully remove it from the pan and transfer to a wire rack to cool completely.Slice and serve with butter and a pinch of flaky salt.Sammys tip: if you have leftovers, popping this in a toaster to warm it up.
Nutrition
Calories: 184kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 409mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 1mg
