While the title of this dish grabs me, it might not be everyone's cup of tea. However, once cooked, the flavours of the rosemary and salt mix wonderfully with the spinach to make a tasty, succulent loaf.
This recipe is adapted from Lee at Supercharged's recipe for spinach bread. Here, the mixture makes more of a compact loaf rather than straight up bread slices.
: 15 minutes
: 20 minutes
: 10 - 12 slices
5 250g packets frozen spinach, defrosted
Handful fresh rosemary
1 tsp rock salt
1 clove of garlic
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