This savory bread is simple to prepare and packed with bold Mediterranean-inspired flavors. The combination of fresh spinach and creamy feta creates a delicious balance of earthy and salty notes in every bite.
It’s made with everyday ingredients and doesn’t require yeast, making it a quick and reliable option when you want homemade bread without the long rise times.
The loaf slices beautifully and can be enjoyed warm, at room temperature, or lightly toasted. It’s perfect for meal prep, gatherings, or as a flavorful addition to lunchboxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh spinach, chopped 1 cup crumbled feta cheese 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 cup plain yogurt 1/2 cup milk 1/3 cup olive oil 2 tablespoons chopped fresh dill or parsley
Directions
Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
If using fresh spinach, sauté it in a dry pan for 2–3 minutes until wilted. Let it cool and squeeze out excess moisture. If using frozen spinach, thaw completely and squeeze dry.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In another bowl, whisk the eggs, yogurt, milk, and olive oil until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the chopped spinach, feta cheese, and fresh herbs.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 8 to 10 slices Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
Add chopped green onions or sautéed onions for extra depth of flavor.
Mix in a handful of chopped sun-dried tomatoes for a slightly tangy twist.
Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
Add a sprinkle of sesame or nigella seeds on top before baking for added crunch.
Include a pinch of red pepper flakes for a subtle hint of heat.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in a 300°F (150°C) oven for about 8–10 minutes or toast lightly in a toaster oven.
This bread can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw at room temperature before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just make sure it is fully thawed and thoroughly squeezed to remove excess moisture.
Can I make this bread gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend suitable for baking.
Why is my bread dense?
Overmixing the batter or adding too much moisture from the spinach can result in a dense loaf.
Can I substitute feta cheese?
Yes, goat cheese or shredded mozzarella can be used, though the flavor will differ.
Can I make this ahead of time?
Yes, it keeps well and can be baked a day in advance.
How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is fully baked.
Can I add other vegetables?
Yes, finely chopped zucchini or bell peppers work well, but remove excess moisture first.
Is yeast required for this recipe?
No, this is a quick bread that uses baking powder and baking soda for leavening.
Can I serve this cold?
Yes, it tastes great at room temperature or slightly chilled.
What can I serve with this bread?
It pairs well with soups, fresh salads, or as part of a savory breakfast spread.
Conclusion
Spinach and Feta Savory Bread is a simple yet flavorful loaf that brings together wholesome ingredients in a moist, tender crumb. Easy to prepare and wonderfully versatile, it’s a delicious homemade bread you’ll enjoy any time of day
This Spinach and Feta Savory Bread is a soft, moist quick bread filled with tender spinach, tangy feta cheese, and fresh herbs. Baked to golden perfection, this easy spinach and feta savory bread recipe is perfect for breakfast, brunch, or as a flavorful side for soups and salads.
Ingredients
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 cup plain yogurt
1/2 cup milk
1/3 cup olive oil
2 tablespoons chopped fresh dill or parsley
Instructions
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
If using fresh spinach, sauté in a dry pan for 2–3 minutes until wilted. Cool slightly and squeeze out excess moisture. (If using frozen spinach, thaw fully and squeeze dry.)
In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
In a separate bowl, whisk eggs, yogurt, milk, and olive oil until smooth.
Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix.
Fold in spinach, feta cheese, and fresh herbs.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Notes
Squeezing excess moisture from spinach prevents a dense or soggy loaf.Avoid overmixing to maintain a light texture.Add chopped green onions or sautéed onions for extra flavor.Stir in chopped sun-dried tomatoes for a tangy twist.Replace up to half the flour with whole wheat flour for a heartier texture.Sprinkle sesame or nigella seeds on top before baking for added crunch.Store at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze tightly wrapped for up to 2 months; thaw and reheat before serving.
