Alevropita de Espinacas y Feta (Pan Rápido Griego)

Ingredientes

• 1/4 cup olive oil
• 1 and 1/2 cups milk
• 3/4 cup plain Greek yogurt
• 2 large eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• dried dill, to taste
• 300 g feta cheese, crumbled
• 2 handfuls baby spinach leaves, roughly chopped
• olive oil, for drizzling
• sesame seeds, for sprinkling

Preparación

1. 1

   Preheat the oven to 350 °F, 180 °C. Lightly grease a 9 by 13-inch pan with olive oil.

2. 2

   In a large bowl, whisk together the olive oil, milk, yogurt, and eggs until smooth.

3. 3

   Add the flour, baking powder, salt, and dried dill. Mix just until combined. Do not overmix.

4. 4

   Fold in the crumbled feta and the chopped spinach leaves.

5. 5

   Transfer the batter to the prepared pan and spread it evenly.

6. 6

   Drizzle lightly with olive oil and sprinkle the top with sesame seeds.

7. 7

   Bake on the center rack for about 30 minutes, or until golden on top and set in the center.

8. 8

   Remove from the oven and allow to cool slightly before slicing and serving.

9. 9

   Muffin InstructionsPreheat the oven to 375 °F, 190 °C.

10. 10

    Line a muffin tin with parchment paper liners.

11. 11

    Prepare the batter the same way.

12. 12

    Fill the muffin cups all the way to the top with the batter.

13. 13

    Drizzle the tops lightly with olive oil and sprinkle with sesame seeds.

14. 14

    Bake on the center rack for 20-25 minutes, or until golden and set in the center.

15. 15

    Allow to cool slightly before serving.