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    Home » Recipes » Feta Cheese

    Kale and Feta Bread

    Published: Nov 6, 2013 · Updated: May 22, 2020 by Peter G · This post may contain affiliate links · 26 Comments

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    Kale and feta bread – this is what happens when a green "superfood" meets a Greek cheese. It's a match made in heaven.

    sliced kale and feta bread
    This bread is fantastic toasted

    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.

    I have quite a "thing" for savoury "loaves of bread" that border on being cakes.

    I don't need to repeat myself – but you know how much I love taking a traditional ingredient and producing something new from it.

    I've taken inspiration from that philosophy and today I present you a kale and feta bread.

    kale leaves on a wooden table
    Use plenty of kale!

    🥘 Ingredients

    • 2 ½ cups spelt flour, see Note 2
    • 2 teaspoon baking powder
    • 1 pinch sea salt
    • 1 pinch pepper
    • 2 cups kale, shredded
    • ½ cup parsley, finely chopped
    • ¼ cup mint, finely chopped
    • ¼ cup dill, finely chopped
    • 150 grams feta cheese, crumbled
    • 1 cup Greek yoghurt
    • ½ cup olive oil
    • 2 eggs
    • 2 tablespoon Pecorino cheese, grated 

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

    a savoury bread in a baking tin
    Lots of grated cheese!

    🔪 Instructions

    • Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.
    • In a large bowl combine the spelt flour, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.
    • In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.
    • 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. Insert a skewer to check whether the kale and feta bread has cooked.
    • Allow to cool in the tin for 5 mins before inverting onto a cake rack. Allow to cool completely before slicing.
    a savoury bread made with kale and feta
    Kale and Feta Bread - fresh out of the oven

    💭 Top tips

    1. You can add as little or as much of the herbs as you like. There are no set rules. You can add ½ cup of grated Pecorino cheese into the batter too.
    2. Plain (all-purpose) flour works great too.

    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 serve the kale and feta bread with a cup of tea for a nutritious snack.

    You can't go wrong.

    sliced savoury bread on a board
    Slice up the kale and feta bread

    📖 Variations

    Although I think you will enjoy this kale and feta bread - I can highly recommend some other vegetable/cheese breads.

    • Got too much zucchini on your hands? Then make this zucchini bread – just delicious!
    • Like it spicy? Then make this jalapeño and feta cornbread
    sliced kale and feta bread
    Look at that beautiful pattern
    a sliced savoury bread on a board

    Kale And Feta Bread

    Author: Peter G
    Kale and Feta bread – this is what happens when a "superfood" meets a super Greek cheese. And it's a marriage made in heaven!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Cuisine Greek Inspired
    Servings 8 slices

    Ingredients
      

    • 2 ½ cups spelt flour, see Note 2
    • 2 teaspoon baking powder
    • 1 pinch sea salt
    • 1 pinch pepper
    • 2 cups kale, shredded
    • ½ cup parsley, finely chopped
    • ¼ cup mint, finely chopped
    • ¼ cup dill, finely chopped
    • 150 grams feta cheese, crumbled
    • 1 cup Greek yoghurt
    • ½ cup olive oil
    • 2 eggs
    • 2 tablespoon Pecorino cheese, grated
    Prevent your screen from going dark

    Instructions
     

    • Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5″ x 5″.
    • In a large bowl combine the spelt flour, baking powder, salt, pepper, kale, herbs and fetta cheese. Set aside.
    • In a large jug whisk the yoghurt, olive and eggs and add to the flour mixture. Stir until just combined.
    • 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. Insert a skewer to check whether the bread has cooked.
    • 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 add ½ cup of grated Pecorino cheese into the batter too.
    Plain (all-purpose) flour works great too.

    Nutrition

    Calories: 373 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 21 g | Saturated Fat: 6 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
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    Reader Interactions

    Comments

    1. Rosa

      November 06, 2013 at 9:13 pm

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

      Cheers,

      Rosa

      Reply
      • Carrie Waters

        September 15, 2014 at 2:49 pm

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

        Reply
    2. Federica Bertuzzi

      November 06, 2013 at 9:24 pm

      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

      Reply
    3. Maureen

      November 06, 2013 at 11:33 pm

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

      Reply
      • Peter G

        November 06, 2013 at 11:36 pm

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

        Reply
    4. Carine

      November 07, 2013 at 12:58 am

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

      Reply
    5. Helen (grabyourfork)

      November 07, 2013 at 1:00 am

      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

      Reply
    6. Beauty Follower

      November 07, 2013 at 2:23 am

      Looks heavenly delicious!

      Reply
    7. Angela Roberts

      November 07, 2013 at 2:59 am

      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.

      Reply
    8. Jennifer @ Delicious Everyday

      November 07, 2013 at 7:58 am

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

      Reply
    9. Sandy Rodgers

      November 07, 2013 at 11:45 am

      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,

      Reply
    10. Spanish Recipes

      November 08, 2013 at 6:59 pm

      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

      Reply
    11. [email protected]

      November 09, 2013 at 3:18 am

      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!

      Reply
    12. Daniela

      November 09, 2013 at 5:58 am

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

      Reply
      • Ann Messick

        November 18, 2014 at 3:12 am

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

        Reply
    13. Simone van den Berg

      November 09, 2013 at 9:58 am

      5 stars
      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!

      Reply
    14. Amanda McInerney

      November 12, 2013 at 9:16 pm

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

      Reply
    15. The Hungry Australian

      November 12, 2013 at 10:32 pm

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

      Reply
    16. Jas The Gluten Free Scallywag

      November 14, 2013 at 11:07 am

      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*

      Reply
    17. pittmom

      November 16, 2013 at 1:01 am

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

      Reply
    18. cquek

      November 16, 2013 at 3:03 am

      perfect bites.

      Reply
    19. Sara (Belly Rumbles)

      November 16, 2013 at 11:15 am

      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.

      Reply
      • divineantinea

        February 16, 2014 at 9:47 am

        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).

        Reply
    20. Mrs Mulberry

      November 17, 2013 at 6:42 pm

      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!

      Reply
    21. carma

      September 02, 2014 at 6:10 am

      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!

      Reply
    22. Eva Allen

      September 20, 2014 at 9:38 am

      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!

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

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