Spinach Feta Bread is a simple, savory quick bread that only takes 10 minutes of prep time. Filled with Greek flavors, this bread is as impressive as it is easy!
I’ve made several sweet quick breads (like my cinnamon quick bread, apple cinnamon quick bread, or oatmeal quick bread), but I haven’t made many savory options.
Spinach and cheese of any kind have always been one of my favorite savory combinations. I mean, you can’t go wrong with a cheesy spinach and artichoke dip or a quick and easy spinach ravioli lasagna.
With this spinach feta bread, the winning combination of earthy spinach and salty feta really shines through. It has a tender crumb from the buttermilk, almost like a biscuit. A bit salty from the feta and moist from the spinach, you don’t even need to thaw.
It’s one of the most delicious savory quick breads you’ll ever make—an impressive loaf that manages to taste even better than it looks!
Why you’ll love this recipe
- It needs just 10 minutes of prep time, and the entire loaf is ready in under an hour.
- You can enjoy it as part of a meal or as a snack.
- The ultra-soft crumb, topped with a crispier golden crust, is the best.
- The ingredients in this spinach and feta bread recipe can be tweaked to your liking.
Feta and Spinach Loaf
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- All-purpose flour: Measure it properly so the bread stays light and fluffy. Use the spoon-and-level method if you don’t have a kitchen scale.
- Baking powder: The leavening agent that gives the bread its rise and softness.
- Salt and pepper: A touch of seasoning to bring out the savory flavors.
- Feta: Fresh crumbled feta.
- Frozen spinach: No need to thaw it. Look for a bag of chopped spinach and toss it in frozen.
- Canola oil: Fat that helps keep the bread moist.
- Buttermilk: Contains the acid that reacts with the baking powder, giving the crumb a soft, fluffy, and moist texture. It also provides a bit of tangy flavor.
- Eggs: These will bind the ingredients together to form a sturdy loaf.
How to make Spinach Feta Bread
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Whisk the flour, baking powder, salt, and pepper in a large mixing bowl. Then, stir in the feta and spinach.
- Step Two: In a medium mixing bowl, whisk together the oil, buttermilk, and eggs. Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Step Three: Pour the batter into a prepared 8.5” x 4.5” loaf pan lined with parchment paper. Bake in a preheated 350°F oven for 50–60 minutes.
- Step Four: Cool the bread in the pan for 10 minutes on a wire rack. Then, use the sides of the parchment paper to lift the bread out of the pan and let it cool completely.
- If you don’t have buttermilk on hand, you can always use a homemade buttermilk substitute with lemon juice (or vinegar) and milk.
- Plain Greek yogurt and sour cream can also be a stand in for the buttermilk.
- When lining the pan with parchment paper, leave enough for the sides to hang over the pan. You can use them to lift the loaf out when it’s ready.
- To test whether the bread is ready, insert a toothpick into the center of it. If it comes out clean, it’s ready.
- If you find the top is browning too quickly, tent the loaf pan with foil for the remaining baking time.
Storage & Reheating
How to store leftovers
This bread will keep fresh for up to 4 days in the fridge. As long as it’s covered in an airtight container, it shouldn’t lose any moisture.
Freezing Instructions
You can wrap individual slices or the entire loaf in plastic wrap and then transfer the bread to a freezer bag. It’ll keep frozen for up to 2 months. Thaw it in the fridge overnight.
Reheating Instructions
This bread is typically eaten at room temperature, but you can certainly zap it in the microwave for a few seconds if you want it a bit warmer.
FAQs
Can I add extra seasoning to my spinach and feta bread?
Sure, you can. Dried herbs like oregano, parsley, and dill would be delicious. You could even try some fresh chives or dried onion flakes.
What other mix-ins go with spinach and feta?
You don’t want to overload the bread with too many additions; however, you could try some sundried tomatoes or black olives if you want to spruce it up a bit.
Need more bread recipes? Try these:
Click here to view my entire collection of bread recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Spinach Feta Bread
Ingredients
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crumbled feta
- 2 cups frozen cut spinach
- ½ cup canola oil
- ½ cup buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 350°F and line an 8.5" x 4.5" loaf pan with parchment paper, leaving the edges hanging over the sides. Lightly spray with non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Add in the feta and spinach and stir to combine.1 ½ cups all purpose flour, 2 teaspoons baking powder, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 cup crumbled feta, 2 cups frozen cut spinach
- In a medium mixing bowl, whisk together the oil, buttermilk, and eggs.½ cup canola oil, ½ cup buttermilk, 2 large eggs
- Pour the buttermilk mixture into the dry mixture and stir until fully combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes on a wire rack and then use the parchment paper to lift the loaf from the pan.
- Once completely cooled, slice into 8-10 slices.
Notes
- Do not thaw the spinach – you add it frozen, breaking apart any large clumps.
- Homemade buttermilk can be used.
- Store leftovers covered in the fridge for up to 4 days.
- The bread will freeze well – wrap in plastic wrap and then store in a freezer bag. Thaw overnight in the fridge.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
