Soft and airy bread filled with savory, creamy feta cheese. This is such a delicious bread! Perfect as an appetizer, side, or a delicious snack. This tiropsomo is very easy to make and a definite crowd pleaser.
Filling Options:
I filled this bread simply with a sheep’s milk feta cheese. It’s creamy, tangy, and full of flavor. Substituting it with a cow’s milk feta will not be as creamy as it is naturally firmer than the sheep’s milk variety. Use what you have and what you love! Here are some more filling options:
- Add your favorite herbs along with the feta: mint, dill, oregano, or basil
- add caramelized onions
- sun-dried tomatoes
- pitted kalamata olives
- chopped roasted red peppers
- shredded mozzarella cheese
More Bread Recipes:
- Garden Art Lagana (the Greek Focaccia) Bread
- Eliopsomo: Greek Olive Bread
- The Softest Pita Pocket Recipe: The Oven Method
Watch the Video
Greek Feta Bread: Tiropsomo- Soft & Delicious!
Soft and airy bread filled with savory, creamy feta cheese. This is such a delicious bread! Perfect as an appetizer, side, or a delicious snack. This tiropsomo is very easy to make and a definite crowd pleaser.
Ingredients
For the Starter:
- 2 cups lukewarm (115 °F) water
- 2 teaspoons granulated sugar
- 1 and 1/2 teaspoons instant yeast
- 1/4 cup all-purpose flour
Remaining Ingredients:
- 4 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1/4 cup olive oil
The Filling:
- 14 oz (400g) feta cheese
Toppings:
- 2 oz butter, melted plus 2 tablespoons heavy cream or milk
- 1 tablespoon (or more) sesame seeds, optional
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking.
Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over.
Sprinkle some semolina flour on top of a baking tray or line it with parchment paper.
Transfer the feta filled dough to the tray and press it to form a 13-inch round.
Cover with a clean kitchen towel and set aside to rise for about 30 minutes.
In the meantime, preheat the oven to 425 °F, 220 °C.
Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips.
Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top.
Bake for 25-30 minutes.
Allow the bread to rest for 15 minutes before serving.
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I am so in love with all of your recipes agape mou! I am a Yiayia of 5 and food is definitely my love language! I thought I knew everything about Greek cuisine until you came along! Love your website, but would love it if you created a cookbook! Keep up the fabulous work and keep those recipes coming!❤️❤️❤️
Wow. Delicious. Definitely want to try to make this.
Do you have a website that I can follow
It looks sooo good and easy the way you explain it. I will definitely try it. I usually make plain regular bread but this reminds the laganes .
Φαίνεται εξαιρετικο!!!
Φαίνεται εξαιρετικo!!!
I found your website and channel recently and love it! I have tried a few of your recipes, and they have all turned out delicious!
I have a question. What Kitchen Aid model stand mixer do you use? I want to invest in one and want to get the right one. I would appreciate it. Thanks!
This bread is delicious. The instructions are very easy to follow. Next time I’m going to try Gouda cheese. Thank You. We look forward to your new recipes and videos.
My dough after kneading in the mixer was SUPER sticky. I put it in the oiled bowl anyway and when I tipped it out on the oiled board it was like mixing paste. I added more flour at this point and still couldn’t seem to get it to manageable so I laid it out on the pan without filling just to bake it out. I was afraid to waste the feta.
This look so delicious I am going to have to try it. Unfortunately my daughter doesn’t like feta so I’m thinking about only doing half with feta. Are there any other fillings that I could use for the other half?
Thank you
Hello!
I recently discovered you on youtube, you do such a great job, your recipes and directions are clear and easy to follow. I’m a big fan of Greek food, and look forward every year to our local Greek festival at the church.
I wondered if it was possible to make this bread ahead and bake it later? If so, at what step would you set it aside to bake later? Or would that just not be a good idea?
I am guessing maybe refrigerate the dough after it’s been stuffed, and then bring to room temp for final rise before baking?
Thank you
Hi and thanks so much for being here!
So, many of my recipes can be made ahead. This bread can be made ahead and then warmed right before serving. However, assembling it and then baking later on gets super tricky so I don’t recommend that. Some people like to assemble it and then let it do a slow-rise in the refrigerator overnight. I’ve had mixed results with that and it’s a shame to use such delicious ingredients and then have it turn out wrong…
This bread stays soft for days so feel free to make the whole thing even a day ahead and once it cools, wrap it in plastic and foil, refrigerate and warm through right before serving. Hope this helps and Kali Orexi! xx
Hi, Dimitra! Thanks for another delicious recipe! Looking forward to trying it this weekend!
i bake our family loaf bread on a weekly basis. i am anxious to try this recipe, and will let you know how long it lasted after baking it. we usually have barrel aged Feta on hand. the cheesemonger from our local wegmans groc. store takes good cared of my cheese needs. i prepare and give him some of what i usually make: hot peppers foods, etc. richard
Well, you inspired me once again, I have just put 2 Tiropsomo into the oven. Made one exactly as your recipe indicated and added sliced kalamata olives on top; the other one, I felt creative, so I combined feta, shredded kasseri and shredded kefaloryri with chopped kalamata olives and sun-dried tomatoes….kitchen and house smell divine!! Cannot wait to serve the breads (or just save them for myself)
Love Greek food. Will be trying out recipe soon.
I’ve always was afraid of baking with yeast; but your advice about dryer & testing heat of water on wrist solved everything. My dough tripled in size in dryer! I put olive oil on my counter to shape into circle but it stock when I tried to lift it. The peso I turned out very tasty but the cheese got lost in the bread cause it raised so much. We learn from our mistakes. I’m so glad I found your website. I ordered your book for my Kindle
I always wondered as to why that fresh Greek Bread had that special slightly sweet taste that has had me craving it for so long. Thank you. XXX.
This recipe is so delicious and so easy. I made it with bread flour and it was a little chewy, but good. next time I will use all purpose flour. I took it to my cousins and they loved it as well. Thank you. ευχαριστω!
Very impressive… the recipe looks good and easy to make…..
This recipe is absolutely fantastic. I added fresh snipped oregano from my garden. DELICIOUS.
Hi Dimitra, I love your recipes and the way you take the time to explain the process as you go. I made this today and it was a success. The dough after mixing was extremely sticky so I added just over a quarter cup of flour. There might be a difference in US cup sizing to AUS!!! Anyway it turned out beautifully we all loved it. Thank you so much for your recipe. Keep up the great work
So glad that you enjoyed it!! We love it too around here 🙂 All the best!
Hey Dimitra…Love love your recipes. AM just making the greek feta bread. My dough was too sticky. Added more flour, but wasn’t sure how much more to add. Its still sticky. Had a lot of difficult getting it onto the pan after i put the feta and olives on. Do you think just keep adding more flour until its manageable. i used an all purpose flour. Maybe i should i should try a bread flour next time. Anyway we’ll see how it bakes.
This is a very sticky dough and if you follow the instructions in my Olive bread recipe right here:https://www.dimitrasdishes.com/greek-homemade-olive-bread/
It will be easier to execute. As for the flour, add as little as possible to keep the bread nice and soft. Olive oil on your hands will help manage the dough and will keep it from being sticky. I hope these tips and the ones in my video are helpful… All the best!
Hi Dimitra! I love all of your recipes and have tried many!! Would it be possible to give me metric measurements as I am in Australia and ours are different?? Also, if I use bread flour, are the weights different?
Thank you 🙂
Great recipes
The oven with just the light on makes a good proof box, ( for doughs to rise)
Made this recipe last night. Omg so delicious!! My husband and I could not stop ourselves from eating more and more bites. Will try the addition of sun dried
Tomatoes or olives. Will be super tasty! Thank you’n
Hello Dimitris,
I used two 8 oz cups of water and my dough was too wet and hard to manage. Is it the correct amount of water?
Hello Dimitra
I love your recipes and presentations. I made the Greek Feta Bread and added olives, it was delicious. Next time I am going to add Zaatar. The dough was very wet and hard to work with. I prepared it with two 8 ounces of water. Was that the right amount?
Caroline
This is a very soft dough and I troubleshooted some issues on the Olive filled bread post. If it is still too sticky, you can knead-in an additional half cup of flour. Hope this helps! Here’s the link to the olive bread recipe with the corresponding video:https://www.dimitrasdishes.com/greek-homemade-olive-bread/
Added caramelized onions, and this was the best thing I’ve ever baked, simply spectacular!
Thank you Dimitra for this delicious recipe! My family loves Greek food and make some dishes often. This was the first time I tried one of your recipes and it was a success! Everyone loved this Tiropsomo. I can’t actually have compare this anything I have eaten but the results were fab nonetheless!
My dough was quite wet so I added extra flour and just a tad more yeast. Also, I made the dough in my bread machine and then formed the filled round on parchment.
I now follow you on Instragram!!
This recipe looks amazing! I followed the directions exactly, and my dough was super sticky after kneading it in the mixer for 10 minutes. I’m not sure what I did wrong. I was super bummed, really wanted to try this bread.
I loved the final product. I had to adapt quantities by adding a LOT of flour to get a soft dough. I wound up adding another cup of flour; it was still appropriately soft. I used a combination of (mostly) white and some artisan heritage blend and high protein.
I used chopped spinach, feta, dill, and scallions as my filling- typical of a spanakopita but without eggs. The bread was tasty, and it was HUGE!
FYI, I am an experienced baker, so I could go by feel. But the dough that resulted when I followed the recipe was the consistency of a thick glue.
The ratio between water and flour seemed off but I went ahead anyway and the dough was way to wet, extremely wet, I added 2 cups pf flour and an extra teaspoon yeast (I used rapid yeast so its possible). It turned out perfect! Big but perfect. I think it should only be 1 cup water and not two.
Can I make this a day ahead? I need to bring a homemade bread for my recipe club and our hostess who does main course is having a Greek meal. I won’t have enough time to make day of because of work. I’d also like to double recipe. Will this work?
Thank you
Yes, this read can be made a day ahead and then reheated in the oven right before serving 🙂 Feel free to double the recipe too!! Enjoy 🙂
One of the best greek feta bread ever. For novice like me. Very smooth texture, my grandkids love it. Thank you so much for tasty delicious bread.
Can you give the measurements in weight because the dough is very liquid and Grams are more precise than cups. Thanks
I’ve tried to make this twice now but unfortunately the dough is all paste. It’s so sticky and unworkable. I added lots of extra flour at this point but nothing worked. I’ve got $10 of feta in the fridge that’s going to go bad and a lot of wasted time and energy. Any suggestions? I see there a couple comments about this same situation but I didn’t see a response.
I would add more flour to get the dough to be less sticky 🙂
I’ve tried to make this twice now but unfortunately the dough is soup. Any suggestions?
The best thing to do is to add more flour until the dough holds together.
This came out well. I added sliced black olives and sundried tomatoes in it, served with garlic herb oil on top. I cut the recipe in half and it still serves 4 to 6 so this makes a LOT !
Hi I made this bread to the tee. Dough came out really sticky. Think maybe you should ad a note that maybe if dough is sticky to ad more flour. Expensive ingredients for it not to turn out. I’ll try again. Thanks
Could you please weigh the amount of flour that you use for this recipe the next time that you make it? Most people who’ve had problems with the recipe say it’s too sticky. I had to add 6 extra tablespoons of flour. I see from the Olive Bread recipe video that you scoop the flour from your canister instead of spooning it into the measuring cup, and I bet that’s where the difference comes in. Anyway, a weight of the 4 cups of flour that you add after the starter step of the recipe would be super helpful. Thanks! The recipe is delicious by the way!!
Do you think this recipe would work with gluten free flour? I’m having. Greek night and would love to make this but my daughter is gluten intolerant.
made this today. a huge success. Exactly 4 v flour. dough came together nicely. it was sticky but after kneading w mixer it handled nicely. very good
LOVED the bread! Served with grill lamb chops & caprese salad. But, it was just my husband & myself! How can I save leftover bread? Does it freeze well. Too good to not keep!
Yes, it will keep fresh in a freezer-safe bag for a few weeks 🙂
Hello! So I’ve attempted this 4 times now. I haven’t been able to get past the starter part. My yeast doesn’t seem to want to have that foam that’s expected. I even went out and got new yeast from the store. Is it possible the water could be too warm? Too cold? Something else?? I find it hard ti believe that even after getting new yeast it would be the issue. HELP lol Please
I totally get your frustration! The yeast’s reaction can be tricky sometimes. Temperature could definitely affect it—water that’s too hot can kill the yeast, while cold water might not activate it properly. Aim for lukewarm water, around 110°F (43°C). Also, check the expiration date on the yeast packet, and ensure it’s stored in a cool, dry place. Sometimes, adding a pinch of sugar to the water can help activate the yeast. Keep experimenting, and hopefully, we’ll get that starter bubbling soon!
Can I make the dough on the dough cycle of my bred machine?
I’m sorry but I’ve never used a bread machine.