Spinach and Feta Mediterranean Savory Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Total Time: 2 hours 45 minutes

Quick Ingredients

• 240 g (1 cup) whole milk, warmed to 43°C/110°F
• 12 g (1 tbsp) granulated sugar
• 7 g (2 1/4 tsp) active dry yeast
• 360 g (3 cups) bread flour
• 6 g (1 tsp) fine salt
• 1 large egg (about 50 g), room temperature
• 30 g (2 tbsp) extra-virgin olive oil
• 15 g (1 tbsp) extra-virgin olive oil (for spinach)
• 2 garlic cloves, minced
• 170 g (6 oz) fresh spinach
• 1 tsp dried oregano
• 1 tsp finely grated lemon zest
• 1/2 tsp freshly ground black pepper
• 150 g (1 cup) feta cheese, crumbled
• 15 g (1 tbsp) olive oil (to brush top)

Do This

• 1) Bloom yeast in warm milk + sugar for 5 minutes.
• 2) Wilt spinach with olive oil + garlic; cool and squeeze dry.
• 3) Mix flour + salt, then add yeast mixture, egg, and olive oil; knead 8–10 minutes.
• 4) Rise covered 60–75 minutes until doubled.
• 5) Roll dough, add spinach + feta + seasonings, roll into a log, and place in a greased 9 x 5 in pan.
• 6) Rise 35–45 minutes; bake at 190°C/375°F for 35–40 minutes.
• 7) Cool 45 minutes before slicing.

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Why You’ll Love This Recipe

• Soft, sliceable loaf with savory Mediterranean flavor in every bite.
• Feta adds salty pops of richness, while spinach keeps it fresh and tender.
• Great for soups, eggs, sandwiches, or toasting with a drizzle of olive oil.
• Looks impressive, but the steps are simple and home-cook friendly.

Grocery List

• Produce: fresh spinach (170 g/6 oz), garlic (2 cloves), lemon (for 1 tsp zest)
• Dairy: whole milk (240 g/1 cup), feta cheese (150 g/1 cup), 1 large egg
• Pantry: bread flour (360 g/3 cups), granulated sugar, active dry yeast, fine salt, extra-virgin olive oil, dried oregano, black pepper

Full Ingredients

Dough

• 240 g (1 cup) whole milk, warmed to 43°C/110°F
• 12 g (1 tbsp) granulated sugar
• 7 g (2 1/4 tsp) active dry yeast
• 360 g (3 cups) bread flour (spooned and leveled if measuring by cups)
• 6 g (1 tsp) fine salt
• 1 large egg (about 50 g), room temperature
• 30 g (2 tbsp) extra-virgin olive oil

Spinach and Feta Filling

• 15 g (1 tbsp) extra-virgin olive oil
• 2 garlic cloves, minced
• 170 g (6 oz) fresh spinach
• 1 tsp dried oregano
• 1 tsp finely grated lemon zest
• 1/2 tsp freshly ground black pepper
• 150 g (1 cup) feta cheese, crumbled

For the Pan and Finish

• 5 g (1 tsp) extra-virgin olive oil (to grease the pan)
• 15 g (1 tbsp) extra-virgin olive oil (to brush the top after baking)

Step-by-Step Instructions

Step 1: Prep the pan and warm the milk

Grease a 9 x 5 inch (23 x 13 cm) loaf pan with 1 tsp olive oil. Set aside.

Warm the milk to 43°C/110°F. If you don’t have a thermometer, aim for pleasantly warm (not hot) to the touch. Hotter milk can weaken or kill the yeast.

Step 2: Bloom the yeast

In a large mixing bowl, whisk together the warm milk, 1 tbsp sugar, and 2 1/4 tsp active dry yeast. Let stand for 5 minutes, until foamy on top.

If you don’t see foam after 8–10 minutes, your yeast may be inactive or the milk may have been too hot or too cool. It’s best to start over so your loaf rises properly.

Step 3: Wilt the spinach and squeeze it dry

Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.

Add the spinach and toss until fully wilted, 2 to 3 minutes. Transfer to a plate or bowl to cool for 5 to 10 minutes.

Once cool enough to handle, squeeze the spinach firmly in your hands (or press it in a clean kitchen towel) to remove as much moisture as possible. This step is key for a loaf that bakes up soft instead of gummy.

Step 4: Mix and knead a soft dough

To the yeast mixture, add the egg and 2 tbsp olive oil and whisk until combined.

Add the bread flour and salt. Stir with a sturdy spoon until a shaggy dough forms, then knead:

• By hand: Knead on a lightly floured counter for 8 to 10 minutes, until smooth and elastic.
• With a stand mixer: Use a dough hook on medium-low speed for 6 to 8 minutes.

The dough should feel soft and slightly tacky, but not wet. If it’s very sticky, add flour 1 tbsp (8 g) at a time (up to 30 g/1/4 cup total).

Step 5: First rise (until doubled)

Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with a lid or plastic wrap.

Let rise in a warm spot until doubled in size, 60 to 75 minutes (closer to 75 minutes in a cooler kitchen).

Step 6: Fill, roll, and shape the loaf

Turn the risen dough onto a lightly floured surface and gently press out excess air.

Roll into a rectangle about 25 x 33 cm (10 x 13 inches). Evenly sprinkle the surface with the dried oregano, lemon zest, and black pepper.

Scatter the squeezed spinach over the dough, then sprinkle the crumbled feta evenly on top. Leave a 2.5 cm (1 inch) border along one short edge to help seal the roll.

Starting from the short edge opposite the border, roll up tightly into a log. Pinch the seam closed and tuck the ends under slightly for a neat shape.

Place the log seam-side down into the prepared loaf pan.

Step 7: Second rise and preheat the oven

Cover the pan loosely and let the loaf rise until it crowns about 2.5 cm (1 inch) above the rim of the pan, 35 to 45 minutes.

Meanwhile, preheat the oven to 190°C/375°F, with a rack in the center.

Step 8: Bake, cool, and finish with olive oil

Bake for 35 to 40 minutes, until the top is deep golden brown. An instant-read thermometer inserted into the center should read 90–93°C (195–200°F).

Let the bread cool in the pan for 10 minutes, then lift it out and cool on a rack for at least 45 minutes before slicing (this helps the crumb set so slices don’t squish).

Brush the warm top with 1 tbsp olive oil for shine and extra Mediterranean flavor.

Pro Tips

• Get the spinach very dry: Moist spinach can create soggy streaks and prevent the loaf from baking through evenly.
• Don’t over-flour the dough: A soft, slightly tacky dough bakes into a tender loaf. Add flour only as needed.
• Seal the seam well: Pinch firmly so the roll doesn’t split open and spill feta while baking.
• Check doneness with temperature: Color can be misleading with cheese. Aim for 195–200°F (90–93°C) in the center.
• Cool before slicing: Cutting too soon can make the crumb gummy, even if fully baked.

Variations

• Herby Greek-style: Add 1 tbsp chopped fresh dill or 2 tsp dried dill to the filling.
• Olive and feta: Add 80 g (1/2 cup) chopped Kalamata olives (pat dry) along with the feta.
• Whole-wheat blend: Replace 120 g (1 cup) of the bread flour with whole wheat flour. Add an extra 15 g (1 tbsp) milk if the dough feels dry.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a sealed bag or airtight container for up to 3 days. For longer storage, slice and freeze in a freezer bag for up to 2 months. Toast slices straight from frozen, or thaw at room temperature for 30 to 60 minutes.

Make-ahead option: prepare the loaf through shaping (Step 6), cover tightly, and refrigerate for up to 12 hours. The next day, let it sit at room temperature for 45 to 75 minutes until puffy, then bake as directed.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 220 calories, 9 g protein, 30 g carbs, 8 g fat, 2 g fiber, 3 g sugar, 430 mg sodium.