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Spinach Feta Cheese Bread

Served warm, this savory Feta cheese spinach bread is reminiscent of a flavorful of a hot and melty Feta and spinach pizza.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Bread
Cuisine: American
Keyword: baking, bread,, cheese bread, cheesy bread, dominos spinach and feta bread, feta, quick bread, savory bread recipe, spinach, spinach and feta cheesy bread, spinach feta pizza, spinach feta quick bread, stuffed cheesy bread
Servings: 1 loaf, approximately 8 servings
Calories: 287kcal
Cost: $0.64 per serving

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Equipment

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

Ingredients

Ingredients for Spinach Feta Cheese Bread

  • 1 1/2 cups all purpose flour spooned/leveled
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1/2 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
  • 1/2 cup canola oil
  • 1/2 cup buttermilk do not substitute; baking powder will not react the same with substitutions
  • 2 large eggs

Instructions

The Method

    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.

    Notes

    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.

    Nutrition

    Serving: 1serving | Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 640mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.