Spinach feta bread: quick, fluffy and super yummy!

Difficulty: Low
Serves: 4-6
By Cookist

Spinach Feta Bread is a delicious and impressive bread perfect for any occasion. This savory bread is packed with the flavors of creamy feta cheese, fresh spinach, garlic, parmesan, and aromatic oregano, all wrapped up in a warm and crusty exterior. The combination of these ingredients makes for a delicious and satisfying bread that's perfect for serving as a side dish or as a vegetarian main course (just add a salad!). To make this bread, you will need to prepare the dough and then fill it with the spinach and feta mixture before braiding it and baking it until golden brown. This recipe is easy to make and a great way to impress your family and friends with your baking skills. So go ahead and give this Spinach Feta Bread a try, and enjoy the delicious flavors and textures that it has to offer!

Spinach Feta Bread Variations

  • Add fresh herbs to the mixture (like dill, parsley, and oregano)
  • For an oniony flavor, add scallions or chives. If using onions, sauté them before using them to reduce the bite.
  • For extra creaminess, mix the feat with ricotta cheese before adding it to the filling.
  • For more crunch, add pine nuts to the filling.


If using frozen spinach, allow thawing completely before squeezing out the excess moisture. This is important so that the phyllo triangles do not become soggy.

For added crunch sprinkle some sesame seeds, freshly ground salt, nigella seeds, or everything bagel seasoning over the bread before baking.

Make sure the water for the yeast is warm to the touch. If it’s too cold, the yeast won’t be effective. If it’s too hot, you will kill the yeast.

If you want to add something extra, you can add crispy bacon, chopped ham, olives, jalapenos, or sun-dried tomatoes to the filling. Be careful not to overfill, otherwise, the filling will spill out during baking.

Don’t want to make your own dough and need a shortcut? Use store-bought bread dough or pizza dough.


How to Store Spinach Feta Bread

Store leftovers in the fridge for up to 3 days. Reheat in the oven for 10 minutes.

You can freeze the bread when baked and cooled. Wrap tightly with cling wrap and aluminum foil. Allow to thaw at room temperature and reheat in the oven.

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Lukewarm water
250ml (1 cup)
Feta cheese
60g (⅓ cup)
3g (½ tsp)
15ml (1 tbsp)
Bread flour
520g (4 ⅛ cups)
Dry yeast
300g (2 ½ cups)
Melted butter
15g (1 tbsp)
garlic clove, minced
30g (3 tbsp)
dry oregano
1 tsp
Feta cheese
60g (⅓ cup) f
Egg wash


In a large bowl, combine the water with the yeast and stir.

Add the egg, salt, olive oil, and feta cheese.

Add flour and mix to combine.

Knead the dough for 10 minutes or until smooth. Cover and let it rise for 1 hour.

For the filling, mix spinach with butter, garlic, parmesan, oregano, and feta cheese.

Roll the dough on a floured surface forming a 45×38 cm (18 x 15 inch) rectangle.

Spread the spinach filling on top.

Carefully roll up the dough, starting from the longer side. Pinch both edges of your roll together to seal.

Cut the dough in half lengthwise.

Pinch the two ends together, then twist the dough into a braid. Set aside until doubled in size.

Brush the bread with egg wash and top with parmesan cheese. Bake for 50 minutes at 190°C/375°F. 


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