A soft, fluffy Greek Elioti-style Mediterranean quick bread loaded with olives, feta, herbs, and sweet onions!

This elioti-style savory bread is packed with olives, feta, herbs, and sweet sautéed onions, all baked into a soft, fluffy crumb with a golden sesame crust. Inspired by traditional alevropita, this version is richer, more aromatic, and full of bold Mediterranean flavor.

This is the kind of bread that disappears quickly whenever it’s served. The combination of briny olives, creamy feta, fresh herbs, and sweet onions creates incredible flavor in every bite, while the tender crumb keeps it light and satisfying. It’s perfect for breakfast, brunch, mezze spreads, or alongside soups and salads, and it tastes just as good at room temperature as it does fresh from the oven.

Why you’ll love this Greek Elioti-Style Feta Bread

Soft, fluffy, tender

Beautifully golden

Herby, savory bread

Loaded with meaty olives

Creamy, briny feta

Sweet sauteed onions

What creates the soft, tender crumb?

Olive oil – Adds richness, moisture, and flavor while helping create a tender texture.

Milk – Keeps the bread soft and light while balancing the saltiness of the feta and olives.

Plain yogurt – Adds moisture and a subtle tang while creating a fluffy, tender crumb.

Eggs – Provide structure and help the bread rise while keeping it soft and airy.

What gives the bread its structure?

All-purpose flour – Forms the base of the batter and creates the perfect balance between fluffy and sturdy.

Baking powder – Allows the bread to rise beautifully without yeast.

Salt – Enhances all the flavors and balances the richness of the ingredients. Because both feta and olives are naturally salty, taste the mixture and season conservatively.

What makes this bread so flavorful?

Onion – Chopped and slowly sautéed until soft and lightly golden, adding natural sweetness and depth. Taking the time to cook the onions until they are lightly golden develops sweetness and a deeper flavor throughout the bread.

Olive oil for sautéing – Helps caramelize the onions while adding extra richness.

Scallions – Bring a fresh, mild onion flavor that brightens the bread. Cut all the way down to the white parts and swirl in a cool bowl of water to release any dirt.

Olives – Add the signature briny, savory flavor that makes this bread so irresistible. A combination of Kalamata and green olives creates even more complexity and depth.

Feta cheese – Contributes creamy pockets of tangy, salty goodness throughout the loaf. My favorite is this creamy sheep’s milk feta.

Fresh parsley – Adds freshness and color while balancing the richer ingredients.

Sesame seeds – Create a beautiful bakery-style crust with a subtle nutty crunch.

How do I prepare the pan and oven?

Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan or a 9×13-inch baking dish.

How do I prepare the onion mixture?

Heat 2–3 tablespoons olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook until soft and lightly golden. Add the scallions and cook for 2–3 minutes more until softened. Remove from the heat and allow to cool slightly.

How do I make the batter?

In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk together the olive oil, milk, yogurt, and eggs until smooth and fully combined. Add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing to keep the bread light and tender.

When do I add the olives and feta?

Fold in the olives, feta, parsley, and the cooled onion mixture until evenly distributed throughout the batter.

How long do I bake it?

Transfer the batter to the prepared pan and spread it evenly. Sprinkle generously with sesame seeds. For a 9×13-inch baking dish, bake for about 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

What if I’d like to use a springform pan?

For a springform pan, bake for 50–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

How do I serve it?

Allow the bread to cool before removing it from the pan. This helps it set properly and makes cleaner slices. Slice and serve warm or at room temperature. Serve with olives, sliced tomatoes, cucumber, and a drizzle of olive oil. It’s also wonderful alongside soups, salads, grilled meats, or as part of a mezze platter.

Filoxenia Hosting Tip

Slice this bread into small squares and arrange it on a platter with dips, olives, roasted vegetables, and spreads. It’s one of those simple homemade dishes that instantly makes a table feel abundant, welcoming, and full of Mediterranean hospitality.

Do you have more loaded breads?

Greek Olive Bread Twists (Soft & Fluffy Mediterranean Bread with Olives & Sun-Dried Tomatoes)

Spinach & Feta Pull-Apart Bread Rolls

Elioti: Cypriot Olive Cake

Homemade Greek Olive Bread

Spinach & Feta Filled Pita Flatbreads

Lagana Bread: Greek Flatbread Filled with Olives, Sun-dried Tomatoes & Herbs

Greek Buns Filled with Cheese

Watch the Video

Greek Elioti-Style Feta Bread (Savory Olive & Feta Quick Bread)

Yield: 8 servings

Ingredients

1/4 cup olive oil
1 and 1/2 cups milk
3/4 cup plain yogurt
2 eggs
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 onion, finely chopped
2–3 tablespoons olive oil (for sautéing)
4 scallions, thinly sliced
6 oz (170g) olives, pitted and chopped
5 oz (150g) feta cheese, crumbled
1/4 cup finely chopped fresh parsley
Sesame seeds, for topping

Instructions

Preheat the oven to 350°F (180°C).Grease a 9-inch springform pan or a 9x13-inch baking dish.

In a skillet, heat 2–3 tablespoons olive oil over medium heat.Add the onion with a pinch of salt and cook until soft and lightly golden.Add the scallions and cook for 2–3 minutes until softened. Remove from heat.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, whisk together the olive oil, milk, yogurt, and eggs until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the olives, feta, parsley, and the cooked onion mixture.

Transfer the batter to the prepared pan and spread evenly.Sprinkle generously with sesame seeds.

For the 9 by 13-inch baking pan bake it for about 25 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.

Bake (springform pan) for about 50–55 minutes, or until golden and a toothpick inserted in the center comes out clean.

Allow to cool before removing from the pan. Slice and serve.

Notes

This bread is full of flavor from the olives and feta, so taste your mixture and adjust salt carefully. You can use a mix of Kalamata and green olives for more depth.Let the bread cool before slicing so it holds together nicely.Keeps well in the refrigerator for up to 3 days.

To Serve

Serve with olives, tomatoes, and a drizzle of olive oil. Perfect alongside salads, soups, or as part of a mezze spread.

Filoxenia Hosting Tip

Slice this into small squares and serve it as part of a mezze table with dips, olives, and spreads. It’s one of those simple, homemade dishes that makes your table feel abundant and welcoming with very little effort. 💛

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Greek Elioti-Style Feta Bread (Savory Olive & Feta Quick Bread)