Recipe by: Jacqueline Alwill featured on Good Chef Bad Chef
Ingredients
- 5 eggs
- 600g ricotta
- 200g Riverina Dairy Greek Style Fetta
- 2 cups mixed fresh herbs such as basil, dill and parsley
- 1 cup kalamata olives, pitted
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper
Savoury Greek Style Fetta & Ricotta Loaf
METHOD
Heat oven to 160°C (fan forced). Whisk the eggs in a large mixing bowl, then add ricotta and crumble in the Riverina Dairy Greek Style Fetta cheese and lightly mix.
Finely chop the herbs, then add them with the kalamata olives and a good pinch of sea salt and black pepper.
Pour into a lined 23 x 13cm loaf tin, smooth over the top, then drizzle with extra virgin olive oil.
Bake in the oven for 1¼ hours. Cool completely in the tin, then slice and serve. Store in the fridge up to 1 week.
