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

Yield: 8 servings

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.

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.Orange juice adds a subtle sweetness that balances the savory ingredients—don’t skip it.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)

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