Savoury Fetta & Ricotta Loaf

Serves 10-12

Time 1 hour 30 minutes

Ingredients

5 eggs 

600g ricotta 

200g feta cheese 

2 cups mixed fresh herbs such as basil, dill and parsley 

1 cup kalamata olives 

1 tbsp extra virgin olive oil 

Sea salt and black pepper

Method

Heat oven to 160°C (fan forced). Whisk the eggs in a large mixing bowl, then add ricotta and crumble in the feta cheese and lightly mix.

Finely chop the herbs and add with the kalamata olives and a good pinch of salt and 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.