500g cob loaf (20cm diameter)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
½ x 250g box frozen spinach portions, thawed
100g Greek feta, cut into 1cm cubes
½ cup grated Tasty cheese
Salad leaves, to serve
Using a serrated knife, cut 3cm off the top of cob. Pull away the soft bread from inside the cob, leaving a ½cm thick shell. Tear 80g of the soft bread (about 1 cup, firmly packed) into small pieces and set aside. Reserve remaining soft bread and top for another use.
Place cob on an oven tray lined with baking paper.
Heat oil in a medium, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for about 4 minutes or until soft.
Squeeze liquid from spinach. Pull spinach into small, shred-like pieces.
Whisk eggs in a large bowl. Add spinach, onion mixture, feta and cheese. Season with salt and pepper. Stir in the small pieces of bread. Pour into cob.
Cook in a moderate oven (180C) for 40 minutes. Cover loosely with a sheet of foil. Cook for a further about 15 to 20 minutes, or until set when the tip of a small knife is inserted into the centre comes out clean (See Tip). Remove. Stand for 15 minutes.
Serve warm cut into wedges with salad leaves.