Spring has most decidedly not sprung. It is almost June and yet Persephone, the goddess of spring, seems to playing a mischievous game of “drive the mortals mad”. Each morning I pull on capri pants, slip my feet into a pair of sandals, and step outside, ready to be greeted by the warmth of the day. Then reality slaps my windburn face and I skitter back inside to pull on my jeans and fleece top. In case you think that I am being overly dramatic, I swear on a wheel of Brie (it does not get any more sacred than that) that it is currently snowing.
Despite the seasonally-challenged weather, flowers continue to bloom, hummingbirds continue to grace our feeder, and seeds continue to germinate. Spring is the time for asparagus, rhubarb, and leafy greens. We are happy to indulge in some of our seasonal favorites, such as Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese and Rhubarb Cheesecake Bars with Gingersnap Crust. With the harvest date of lettuce and spinach drawing near, it seemed fitting to feature one here. After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. The only fat in this easy bread is extra-virgin olive oil, which lends a slightly fruity taste, along with an abundance of moisture.
Preheat the oven to 350 degrees F.
Heat 2 teaspoons olive oil in a large skillet set over medium heat. Cut one large yellow onion in half through the root, peel, and thinly slice into half-circles. Add the onion to the pan. Season with 1/2 teaspoon salt.
Add 1 teaspoon olive oil to the onions, then stir in 2 cloves minced garlic and 2 cups (packed) fresh spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
In a large bowl, combine 2 eggs, lightly beaten, 3/4 cup 2% milk, and 2/3 cup extra-virgin olive oil. Whisk well until combined.
Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and 1 ounce crumbled myzithra (or feta) cheese, and stir until just combined.
Dorie Greenspan’s Bacon-Cheddar Quick Bread with Dried Pears
Closet Cooking’s Zucchini Bread with Roasted Red Peppers & Feta
One Perfect Bite’s Olive Bread
What Geeks Eat’s Savory Onion Zucchini Bread
Magnifico’s Olive Rosemary Quick Bread
- 3 tsp olive oil, divided
- 1 large yellow onion, cut in half through the root, and thinly sliced
- ½ tsp kosher salt
- 2 cups (packed) fresh spinach leaves
- 2 garlic cloves, minced
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs, lightly beaten
- ¾ cup 2% milk
- ⅔ cup extra-virgin olive oil
- 1 oz. crumbled myzithra (or feta) cheese
- Butter and flour for pan
- Preheat the oven to 350 degrees F.
- Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with ½ teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
- Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.
- Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and myzithra cheese, and stir until just combined.
- Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
- Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.