Description
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
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2 cups fresh spinach, chopped
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1 cup crumbled feta cheese
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3 large eggs
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1/2 cup plain yogurt
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1/2 cup milk
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1/3 cup olive oil
- 2 tablespoons chopped fresh dill or parsley
Instructions
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Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
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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.)
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
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In a separate bowl, whisk eggs, yogurt, milk, and olive oil until smooth.
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Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix.
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Fold in spinach, feta cheese, and fresh herbs.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
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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.
