3 min read

Kale and Fetta Bread

Greens and cheese.

4

Kale and Fetta Bread. Green superfood meets Greek cheese. It’s a match made in heaven.

Everywhere you turn these days it seems that most people are talking about kale!

This green superfood has never been more popular. Even the big chain supermarkets have jumped on the bandwagon and are stocking a variety of it.

When I first wrote about my experience using cavolo nero (black kale) it was a little hit and miss. I remember trying to braise it and it took forever.

Just remember to remove that inner rib. It caused me so much grief.

Today’s recipe is a lot easier and I can promise you it doesn’t take hours.

I have quite a “thing” for savoury “breads” that border on being cakes. Looking through the blog archive you can see I’ve experimented with zucchini bread and a fetta and jalapeno cornbread.

sliced kale and fetta bread

I’ve taken inspiration from those and today I present you a fetta and kale bread.

It uses spelt flour (again!), shredded kale, a good dose of fetta cheese and a number of fragrant herbs. And to keep it all moist I’ve also added some olive oil and Greek yoghurt.

I like to toast this under the grill (broiler) and serve it up with scrambled eggs and smoked salmon for a bit of a decadent Sunday brunch.

If you’re not feeling “fancy” then simply serve the kale and fetta bread with a cup of tea for a nutritious snack.

You can’t go wrong.

Tell me. Have you experimented with different vegetables to make a savoury bread?

Kale and Fetta Bread Recipe

Ingredients:

  • 2.5 cups white spelt four
  • 2 tsps baking powder
  • pinch sea salt
  • pinch pepper
  • approx. 2 cups shredded kale
  • 1/2 cup freshly chopped parsley
  • 1/4 cup freshly chopped mint
  • 1/4 cup freshly chopped dill
  • 150 grams fetta cheese crumbled
  • 1 cup Greek yoghurt
  • 1/2 cup olive oil
  • 2 eggs
  • grated Pecorino cheese

Instructions:

  1. Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.
  2. In a large bowl combine the spelt flour, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.
  3. In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.
  4. Pour the batter in your baking tin, top with some grated Pecorino cheese and bake for approx 45 mins or until the top has browned and the insides are cooked. Insert a skewer to check whether the bread has cooked.
  5. Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.

Notes:

You can add as little or as much of the herbs as you like. There are no set rules. You can aslo add 1/2 cup of grated Pecorino cheese into the batter too.

  • Rosa

    That bread must taste really wonderful! Stunning photography – I particularly love the picture of the kale leaves.

    Cheers,

    Rosa

    • Carrie Waters

      Love it! It was like eating Spanakopita in bread form. Will definitely be making it again.

  • Federica Bertuzzi

    Wow!!! This bread is delicious!!! :O
    I want a slice of it right now!!!!
    One time I made a similar bread with spinach instead of kale and it was soooo good! :))

    I want to try your recipe asap!! :))

    Federica

  • I’m still trying to love kale but I’m not there yet. Your bread just might make me a believer. It looks yum.

    • Peter G

      I know a few people that think the same. You can substitute spinach or swiss chard if you like.

  • Carine

    Oh this looks fantastic! It’s beautiful and yummy and original! I will definitely try to make it!

  • Ha I think I’ve eaten kale everyday for the past two weeks. Hadn’t thought to put it into bread. Now I can have kale for breakfast too! lol

  • Beauty Follower

    Looks heavenly delicious!

    http://beautyfollower.blogspot.gr

  • I always have that Tuscan kale in my fridge, and yes those ribs have to be removed. Gorgeous bread and I like the spelt flour too.

  • Oh Peter, this bread looks absolutely heavenly! Especially with that cheesy topping. Your photographs are absolutely stunning too.

  • Sandy Rodgers

    heading out to purchase spelt and local grown kale in 30 minutes.

    I have been using kale instead of ‘real spinich’ for my fetta filo rolls since I first saw your post on covolo nero. The recent post using wild greens for the fetta pie made a lot of sense too. And as I originally intended, kale, with a hint of chilli is great with roast lamb.
    For today, it is to be bread and butter for afternoon tea.
    Thank You Peter,

  • Spanish Recipes

    I’m really having a hard time leaving comments here Peter! I try but I don’t see them after a day or two… I’ll try signing in with facebook this time :D.

    I love the light of all the pictures, is it natural? I love the recipe… so special… but the photos take my breath away ;D

  • You need to do a bit of work with kale to make it taste good. I am the first to admit that I have to salt,oil and pepper it HEAVILY to make it edible. I guess I take the healthy out of kale that way.
    I like using roasted red peppers in savoury bread because the sweet balance out the savoury qualities of quick bread.
    I have got to try your recipe for kale bread, so unique!

  • Daniela

    Looks great! Never heard of fetta. Do you mean feta, the Greek cheese?

    • Ann Messick

      Feta and Fetta same. Feta being Greek derived from the Italian word Fetta, both meaning small bits as in crumbled

  • I love savory breads but I don’t make it all too often. Don’t ask me why… I think I just haven’t found the perfect recipe yet. I’ve recently done one with dried tomato and almond flour which turned out surprisingly well… Being glutenfree and all but this looks great too and let’s face it, you can’t go wrong if there’s feta inside!

  • Amanda McInerney

    Clever you – I’d never have thought to put kale in bread! It looks gorgeous, especially with that cheese.

  • Looks awesome, Peter. I love your kitchen experiments – you always come up with such interesting recipes. Gorgeous pics, as always.

  • I love chopping up kale and popping it’s green-ness into whatever I can. If not kale then baby spinach is still around. Love the sprinkling of cheese on top *tummy grumbles*

  • pittmom

    This looks delicious, but when I click the pin (via pinterest) it asks me to update my browser. Not cool with that.

  • cquek

    perfect bites.

  • Sara (Belly Rumbles)

    I am not sure kale is my friend yet. We try to get along, and I try to grow a love for her, but sadly we just aren’t growing a buddy bond. With the addition of feta, some pecorino and yoghurt, put it in bread form, then maybe there is just a chance to salvage our relationship.

    • divineantinea

      Have you tried, for a salad, massaging the kale with squished avocado? ( you just mash it all together with your hands)
      …it softens it (both in taste and texture).

  • Stunning photos and a fabulous kitchen experiment. I love kale, we grew some this winter and it pretty much looked after itself in the garden. I’ll be bookmarking this bread for our next crop! Thanks Peter!

  • carma

    Just made three loaves for the sixth time. Love this savory bread. I made it from Russian Red Kale and lots of herbs from my garden. My husband loves it!!! I made some red onion, fig and port jam yesterday. I think I will try it on the bread. Yummy with a glass of vino!

  • Eva Allen

    Delicious. I made it with regular yogurt which I assume is a bit thinner than the Greek stuff and I worked out well. I did however end up having to cook it for over an hour, possibly due to the extra moisture. This recipe is awesome!