Cob Loaf

Cob Loaf

Posted by Kim McCosker on

Cob Loaf

Serves 8 serves


  • 1 cob bread loaf
  • 120 g packet English spinach or 1 bunch spinach sliced (white stalks removed)
  • 35 g packet Spring Vegetable Soup
  • 500 g sour cream


  • Cut lid from cob loaf and scoop out 75% of the filling (keep the filling aside for later).
  • Place on a paper lined baking tray.
  • Into a large bowl, add spinach, sprinkle over soup mix and sour cream season with cracked pepper and stir to combine.
  • Pour the mixture into the cob loaf and bake in a 180C oven for 25 minutes.
  • With 10 minutes remaining, add the reserved filling and toast until crispy.
  • Serve the cob with the crunchy filling as dippers.

Recipe Video

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