Mediterranean Stuffed Bread with Feta & Herbs:
This Mediterranean stuffed bread is soft, savory, and bursting with flavor from feta cheese and fresh herbs. It’s somewhere between a quick bread and a cake-like loaf, making it perfect as a snack, appetizer, or side dish to soups and salads. With simple ingredients and minimal prep, it’s an easy way to bring Mediterranean comfort to your table.
Time:
Prep: 15 minutes
Bake: 35–40 minutes
Total: ~55 minutes
Ingredients
Dry:
1 ¼ cups (200g) self-raising flour (or all-purpose flour + ½ tsp baking powder)
½ tsp baking powder (if using all-purpose flour)
½ tsp fine sea salt
½ tsp freshly ground black pepper
Wet:
3 large eggs
¼ cup (60ml) olive oil
½ cup + 2 tbsp (150g) plain unsweetened yogurt
Fillings & Toppings:
7 oz (200g) sheep’s milk feta cheese, crumbled (or goat cheese)
1 cup loosely packed fresh herb leaves (parsley, basil, chervil, chives, mint, or a mix), roughly chopped
2 tbsp sesame seeds (for topping)
A pat of unsalted butter (for greasing the pan)
Instructions
Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan (or similar) with butter and line with parchment paper for easy removal.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and black pepper.
Whisk the Wet Ingredients
In another bowl, beat the eggs, olive oil, and yogurt until smooth.
Combine the Mixture
Pour the wet ingredients into the dry and stir until just combined (do not overmix).
Gently fold in the crumbled feta and chopped herbs.
Transfer to Pan
Spread the batter evenly into the prepared loaf pan.
Sprinkle sesame seeds on top.
Bake
Place in the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Slice and serve warm or at room temperature.
Tips & Variations
Cheese Options: Try goat cheese, ricotta salata, or even shredded mozzarella if you don’t have feta.
Herb Mix: Use whatever fresh herbs you have on hand. Parsley and dill give a classic Mediterranean taste, while basil and mint add freshness.
Add Veggies: Finely diced roasted red peppers, sun-dried tomatoes, or olives make great add-ins.
Nutty Twist: Add a handful of toasted pine nuts or walnuts for crunch.
Dairy-Free Version: Use a plant-based yogurt and vegan feta substitute.
Mini Loaves or Muffins: Divide the batter into muffin tins for quicker baking (20–25 minutes).
Make Ahead: This bread keeps well in the fridge for up to 3 days. Toast slices lightly before serving to bring back freshness.
Freezer-Friendly: Wrap slices tightly and freeze for up to 1 month. Thaw and warm before serving.
Q&A
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs give the best flavor, but you can use dried in a pinch. Reduce the amount to about 1–2 teaspoons total, as dried herbs are more concentrated.
Q: What kind of flour works best?
A: Self-raising flour makes it easy. If using all-purpose flour, add the extra baking powder listed for proper rise. Whole wheat flour can be used, but the loaf will be denser.
Q: Can I make this gluten-free?
A: Yes. Substitute with a good gluten-free all-purpose blend. Add an extra egg for structure if the batter feels too dry.
Q: How should I store the bread?
A: Store at room temperature for 1 day, in the fridge for 3 days, or freeze slices for up to a month. Warm before serving for best taste.
Q: What can I serve it with?
A: This bread pairs well with soups, salads, or mezze platters. It also makes a tasty snack with a drizzle of olive oil.
Nutrition
(per slice, based on 10 slices)
Calories: ~185
Protein: ~7g
Carbohydrates: ~15g
Fat: ~11g
Fiber: ~1g
Sugar: ~2g
(Values are approximate and will vary depending on the cheese, yogurt, and herbs used.)
Conclusion
This Mediterranean Stuffed Bread with Feta & Herbs is moist, flavorful, and versatile. The tangy feta balances perfectly with the fresh herbs, while the sesame topping adds a subtle crunch. Easy to make and even easier to enjoy, it’s ideal as a side dish, snack, or part of a mezze spread. Bake it once, and it’ll quickly become a go-to recipe in your Mediterranean kitchen.