Cob Loaf

Cob Loaf

Serves 8


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


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


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