The cob loaf is a popular party food centrepiece, now we’ve made it a little bit fancy! This air fryer cob loaf recipe has spanakopita-style flavours of spinach and fetta, plus caramelised onion relish. It’s easy, cheesy and utterly delicious.
Ingredients
Method
Preheat a 5.3-litre air fryer to 160°C for 3 minutes.
Slice the top from the cob loaf, ensuring the base is about 4cm high. Neatly cut out the bread centre in one piece, leaving a 5mm thick shell. Be careful not to puncture the outer crust, this will form the foundation of the cob loaf.Cut bread centre into eight wedges to make dippers. Spray the inside of the cob shell, the cut-side of the lid and the dippers with oil.
Taking care, place the cob shell in the air fryer basket; at 160˚C, cook for 3 minutes until golden and crisp. Transfer to a tray. Repeat cooking two more times with the bread lid and dippers.
Meanwhile, squeeze out excess liquid from thawed spinach. Combine spinach, sour cream, cheddar, soup mix, relish and 2 tablespoons water in a medium bowl. Spoon mixture into cob shell; scatter with fetta.
Place the cob loaf in the basket; at 160˚C, cook for 10 minutes until filling is heated through.
Serve air fryer cob loaf with bread dippers, baby carrots, baby cucumbers, cherry tomatoes and witlof for dipping. Tear the bread lid into pieces to make extra dippers.
