Savory spinach quick bread

Instructions: Savory spinach quick bread

• Wash the spinach and blanch it in boiling water for 2-3 minutes. Drain and set aside until it is warm. With your hands squeeze the spinach to remove excess water then chop roughly.
• In a pan, cook chopped onion with a tablespoon of butter until soft. Add spinach and a pinch of salt and cook over medium low heat for 5-7 minutes. Turn off the heat and set aside.
• In a bowl, beat the eggs with the rest of the previously melted butter.
• Add sifted flour with the baking powder. Add the grated pecorino cheese and pepper.
• Add cheddar cubes and spinach with onion and stir to mix everything.
• Pour the butter into a loaf tin or plumcake tin (it is a bit smaller) previously lined with baking paper.
• Cover the tin with aluminum foil and bake in preheated oven at 200 ° C for about 50 minutes. Uncover, lower the temperature to 180 ° C (356° F) and cook for 25 – 30 minutes until it becomes golden on top. Remove from the oven, let it cool slightly and serve sliced, both hot or cold.