Spinach Feta Cheese Bread

Recipe Pin
1 hour 20 minutes
1 loaf, approximately 8 servings

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Served warm, this savory Spinach Feta Cheese Bread is reminiscent of a flavorful hot and melty Feta and spinach pizza.

a slice of Spinach Feta Cheese Bread cooling on a rack
What Makes Quick Bread Quick?

Have you ever wondered why it’s referred to as ‘quick bread?’ Quick bread is any bread leavened with leavening agents other than yeast or eggs. In this recipe, the use of baking powder combined with buttermilk acts as the leavening agent, the buttermilk’s lactic acid reacting with baking powder resulting in this moist, fluffy baked Feta cheese spinach bread.

An advantage of quick breads is their ability to be prepared quickly and moreover reliably without requiring the time, labor, and the temperature control needed for traditional yeast breads. Quick breads may be sweet and cake-like or savory and served as a bread with a main dish.

Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. Served warm, this Feta cheese spinach bread is reminiscent of a Feta and spinach pizza. Who doesn’t enjoy a Mediterranean style pizza with Feta cheese and spinach?

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a slice of Spinach Feta Cheese Bread cooling on a rack

An advantage of quick breads is their ability to be prepared quickly and moreover reliably without requiring the time, labor, and the temperature control needed for traditional yeast breads.

Not a fan of spinach? I am going to gamble that THIS quick bread is going to change your mind. You heard me correctly…this Feta cheese spinach bread is a game changer for those who don’t otherwise embrace the green stuff.

Quick breads can be nearly any combination of “the flavors you’re feeling” on the day you bake ’em up. From cheddar, bacon, and chive to cranberry, orange, and nut, quick breads are exactly that; a sweet or savory QUICK bread to assemble and to bake, no rising time required.

If you entertain, be sure to hang onto this recipe for your next gathering. Arranged on a bread board with other offerings or popped into individual bread baskets for the table, this savory pizza-esque bread is popular despite one of its main ingredients being a dice roll with picky eaters!

Do You Have What’s Needed To Make Spinach Feta Cheese Bread? Check The List!

all purpose flour
baking powder
Kosher salt
ground black pepper
crumbled Feta cheese
frozen spinach
canola or vegetable oil

How This Recipe Came About…

This recipe is a reader request that came via email not long ago. It seems that of the many bread recipes on this site, I failed to offer a savory quick bread! Well, point taken. Hence, this method for a spinach Feta quick bread.

I am frequently referencing ‘baskets of mixed breads and muffins’ for entertaining purposes. I do this often because it is easy to bake up several quick breads and a tin or three of muffins to be cut and arranged amidst 10 to 12 baskets for placement on tables. These are the baskets I purchased some years back.

My rule of thumb is three quick breads. One is always sweet and two are savory. I also bake muffins or a buttermilk yeast loaf. One loaf of spinach and cheese bread will yield 24 pieces of bread. I halve the loaf down the middle, cut in half again but this time straight across, and lastly, slice 6 equal slices from each quarter.

Bread baskets are popular I feel, because people get to begin their food experience the moment they sit down to the table. I also think bread baskets can help to round out a flavor profile by offering the opposite of whatever is being served.

For example, a sweet Zucchini Nut Bread served prior Garlic Butter Shrimp And Grits. There is balance there. Or a savory spinach and Feta bread served prior to a mild Shaker Pudding. Again, balance.

Spinach Feta Cheese Bread cooling on a rack

Why Spinach And Feta Cheese In This Bread Recipe?

Honest truth? I tend to load up on the 9-ounce packages of frozen spinach when they go on sale. Ten packages for $10 to be exact. I have a freezer in my garage and let’s face it, for weeknight suppers, they are that “handy little extra.”

Feta is obvious for me here. It compliments spinach number one. Number two, it’s mild tasting when baked into bread. It provides additional moisture without adding an overwhelmingly strong taste. And frankly, who wouldn’t love a stuffed cheesy bread with spinach & Feta?

Want more? Roast a head of garlic half for 15 to 20 minutes at 425 degrees Fahrenheit and allow it to cool before squeezing the still firm-ish cloves from the skin. Gently stir them into the batter and bake as indicated. This is NOT your average garlic bread!

For just a bit more savory, once I line my pans with parchment, I then spray again with baking spray and “flour” them using finely grated Parmesan cheese. The parmesan bakes right into the bottom and all four sides of the crust of the bread. Feta spinach stuffed bread with Parmesan crust…TRIPLE YUM.

a slice of Spinach Feta Cheese Bread cooling on a rack

How To Make Spinach Feta Cheese Bread?

Parchment paper is going to be your best friend for this rustic spinach Feta bread. Cut a sheet that is roughly 1/2-inch shorter than the long side of the bread pan. Use baking spray like a glue to first spray your pan, then fold and insert the parchment to overhang the sides by a couple of inches.

These “handles” you’ve just assembled will be fantastically handy when it’s time to remove the bread from the hot pan to a cooling rack, not tipping or knife-running required. Too bad there is no trick for cleaning the mixing bowl and easier!

As for the recipe itself, follow the steps in the recipe card below to first mix all of the dry ingredients, then the wet. Combining them is easy. I stir the last part with a fork just until everything is moistened. This ensures a soft bread with a few yummy bumpy grooves on top where I like to say “taste buds need to explore!”

Modifying The Norm To Make It Not Entirely Average…

The possibilities here are endless. Let me spin off the feta bread for just a moment and expand on what you could add to the spinach mixture to make it not entirely average.

Rough-chopped Kalamata olives, finely chopped sundried tomatoes, or a combination of dried swollen currants with lightly toasted pine nuts. Very Greek, very WOW. Brush the fresh-from-the-oven bread with olive oil before allowing the bread to cool. Zany good.

Sticking along the lines of a spinach feta bread, the addition of roasted chopped pistachios or green olives would also offer a very sharp contrast to the silky spinach and mild Feta. This combination would be a standout on its own.

a slice of Spinach Feta Cheese Bread with melted butter

Is Spinach Feta Cheese Bread Considered A Savory?

The absence of sugar in this recipe makes this bread a savory quick bread. That said, it should be noted that it is a mild-tasting bread. The buttermilk provides a beautiful tanginess as well as an alkaline with which the baking powder will react.

How Long Does It Take To Bake Spinach Feta Cheese Bread?

This recipe yields one loaf. Not including cooling, plan for 1 hour and 20 minutes for this bread from start to finish. If planning to serve this to guests, a higher number of loaves may be needed. Use the easy measure tool in the recipe card to adjust the ingredient amounts.

Hover over the serving size highlighted in blue. Slide the the white line to the left to make less or to the right to make more. This “calculator” allows you to play until you get the number of servings you want. This tool is built into EVERY recipe on Not Entirely Average.

Spinach Feta Cheese Bread cooling on a rack

Can I Freeze Spinach Feta Cheese Bread?

ABSOLUTELY! Follow the recipe as indicated. Once the loaf is baked and completely cooled, first wrap TIGHTLY in plastic film, then in a double layer of aluminum foil. Use a recipe sticker or masking tape to note the contents of the package and the date of freezing.

How To Serve Spinach Feta Cheese Bread?

As I mentioned above, I bake this bread when I entertain. Sliced into smaller hunks, I am able to yield 24 pieces of bread. Combined with other breads (which I cut the same way), and fresh muffins, I have instant bread baskets.

If baking this up to share with your family, serve warm with salted sweet cream butter. A compound butter made with fresh chopped herbs and Parmesan cheese is lovely, too. If you enjoy tapenade, a relish or spread of finely chopped olives, capers, and anchovies, this is just such the bread occasion to break it out for.

I most often serve this bread as a side to a filling chicken dinner. In fact, this may be one of the most used recipes in my big tome of home-baked breads. Other dinner ideas when considering baking this bread are my Creamy Tomato and Sausage Penne, my Chicken Française, Shaker Chicken Pudding, or Creamy Chicken Alfredo Casserole.

featured image for Spinach Feta Cheese Bread

Spinach Feta Cheese Bread

Jenny DeRemer
Served warm, this savory Feta cheese spinach bread is reminiscent of a flavorful of a hot and melty Feta and spinach pizza.
4.38 from 8 votes
Servings: 1 loaf, approximately 8 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread
Cuisine American
Servings 1 loaf, approximately 8 servings
Calories 287 kcal


  • electric hand mixer
  • 1 8 1/2 by 4 1/2-inch loaf pan
  • baking spray


  • 1 ½ cups all purpose flour spooned/leveled
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 cup Feta cheese crumbled
  • 1 (9-ounce) package frozen spinach thawed and squeezed in a kitchen towel to remove almost all moisture
  • ½ cup canola oil
  • ½ cup buttermilk do not substitute; baking powder will not react the same with substitutions
  • 2 large eggs


prepare the 8 1/2 by 4 1/2-inch loaf pan

  • Preheat oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray. Line with parchment paper that has been cut to fit, leaving a 2-inch overhang on long sides. Set aside.

assemble the spinach Feta cheese bread

  • Whisk together flour, baking powder, salt, and pepper in a bowl. Add Feta cheese and spinach. Be sure to break the spinach up, almost like crumbling, as you add it to the flour mixture. Toss well to coat. 
  • Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined.
  • Transfer the thick batter to the prepared loaf pan. The consistency of this bread prior to baking is more a batter than a dough. Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes.
  • Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to a rack to finish cooling completely.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Pro Tips:
Overhanging the parchment paper is optional but a great help when releasing the bread from the loaf pan.
To Freeze, allow the loaf to cool completely before wrapping tightly in plastic film, then in two sheets of aluminum foil. Make sure to press as much air out of the wraps as you are able. Mark with a kitchen label or tape with the name of the bread and the date it was frozen. Freeze for up to 6 months. Thaw on counter or in refrigerator overnight.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingCalories: 287kcalCarbohydrates: 20gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 640mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 187IUVitamin C: 1mgCalcium: 180mgIron: 2mg
Did you love this recipe?Leave a comment and Let me know how it was!

4.38 from 8 votes (5 ratings without comment)

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Recipe Rating


  1. I made this bread with freshly grated Parm as suggested & my husband and I loved it. I made it again today, but left off Parm (we were out, otherwise, I would’ve used it). I did throw in some pine nuts last minute before putting batter in baking pan. This, too, was awesome! I have a recipe for sun-dried tomato & mascarpone cheese spread that I think would really complement the flavors of this awesome bread. This recipe is my favorite recent find. Thanks!! ❤️5 stars

    1. Lisa, you have inspired me; I am in the process of reshooting and rewriting EVERY RECIPE ON THIS SITE. When I reshoot this one, I want to offer variations as you have offered with the pine nuts, etc. AND…I’d like very much to credit YOU (just your first name/state you live in) with those variations if you will allow me. I will send you an email shortly, but just wow for planting this seed in my head 🙂 x – Jenny

  2. I love that you took the concept of spinach pie and turned it into bread. The briney feta must be SO good here…I wish I could reach in and grab a slice!5 stars

    1. Tammy, this bread is a combination of cheesy pizza bread and Spanakopita for sure – it’s something to do with that Feta for sure! x – Jenny

        1. Ayala, absolutely! I offer the method using frozen spinach because nowadays, everybody wants the convenience. Just wash it thoroughly to rid it of sand, dry it in your salad spinner, and chop, chop, chop! Let me know how you enjoy it and send pictures! x – Jenny

    1. Oh Catherine, soften the butter because this bread REALLY IS that good! I probably make this at least once every couple of months for when company comes, and I want to serve an assortment in my dinner bread baskets. So savory, so good! Thanks for dropping by to check it out! x – Jenny

  3. This sounds as good as it looks! Yum – Thanks for sharing at the What’s for Dinner party! Enjoy the rest of your week.