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a sliced savoury bread on a board

Kale And Feta Bread

Kale and Feta bread – this is what happens when a "superfood" meets a super Greek cheese. And it's a marriage made in heaven!
Course Brunch
Cuisine Greek Inspired
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 373kcal
Author Peter G


  • 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


  • 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.


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.


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