- Step 1
Use a serrated knife to cut the top third off the cob loaf and reserve. Scoop out the soft centre, leaving a 2cm-thick shell.
- Step 2
Spread the tzatziki evenly over the inside of the loaf shell including the lid.
- Step 3
Layer half the spinach leaves in the base of the loaf shell. Top with two-thirds of each of the ham, eggplant, capsicum and brie, pressing down firmly between layers. Top with tomatoes then the remaining spinach, ham, eggplant, capsicum and brie. Place the lid on top and press down firmly to compress the filling.
- Step 4
Wrap the loaf tightly in plastic wrap. Transfer to a plate and then top with another plate. Place a flat heavy object on the top plate to compress the loaf. Place in the fridge for 4 hours or overnight for the flavours to develop and the filling to settle.
- Step 5
Bring to room temperature and then use a serrated knife to cut the loaf into wedges to serve.
To transport, cut the cob into wedges then reform the loaf. Plate on a plate and cover tightly with plastic wrap.