Name: Spinach & Feta Alevropita (Greek Quick Bread)
Yield: 24
Cuisine: Greek
Ingredients: 1/4 cup olive oil; 1 and 1/2 cups milk; 3/4 cup plain Greek yogurt; 2 large eggs; 2 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; dried dill, to taste; 300 g feta cheese, crumbled; 2 handfuls baby spinach leaves, roughly chopped; olive oil, for drizzling; sesame seeds, for sprinkling

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Make-Ahead Hosting Tip: For a relaxed and beautiful brunch, serve your spinach and feta alevropita as both a centerpiece and a time-saver.

Bake it as muffins or slice it into squares ahead of time so guests can easily help themselves. Pair it with fresh fruit, yogurt, and coffee for a simple spread that feels abundant without being overwhelming.

When everything is ready before your guests arrive, you get to sit, enjoy, and truly host with heart—that’s the spirit of filoxenia.

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Spinach & Feta Alevropita (Greek Quick Bread)

Yield: about 24 muffins

This spinach and feta alevropita is a simple Greek savory quick bread that’s full of flavor and so easy to make. Made with olive oil, yogurt, eggs, flour, and plenty of feta, this version gets a delicious spanakopita-style twist from baby spinach folded into the batter. It bakes up soft and fluffy with a lightly golden top and can also be made as muffins. Perfect for breakfast, brunch, snacks, or serving alongside soups and salads.

Ingredients

1/4 cup olive oil
1 and 1/2 cups milk
3/4 cup plain Greek yogurt
2 large eggs
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
dried dill, to taste
300 g feta cheese, crumbled
2 handfuls baby spinach leaves, roughly chopped

For topping

olive oil, for drizzling
sesame seeds, for sprinkling

Instructions

Preheat the oven to 350 °F, 180 °C. Lightly grease a 9 by 13-inch pan with olive oil.

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

Add the flour, baking powder, salt, and dried dill. Mix just until combined. Do not overmix.

Fold in the crumbled feta and the chopped spinach leaves.

Transfer the batter to the prepared pan and spread it evenly.

Drizzle lightly with olive oil and sprinkle the top with sesame seeds.

Bake on the center rack for about 30 minutes, or until golden on top and set in the center.

Remove from the oven and allow to cool slightly before slicing and serving.

Muffin InstructionsPreheat the oven to 375 °F, 190 °C.

Line a muffin tin with parchment paper liners.

Prepare the batter the same way.

Fill the muffin cups all the way to the top with the batter.

Drizzle the tops lightly with olive oil and sprinkle with sesame seeds.

Bake on the center rack for 20-25 minutes, or until golden and set in the center.

Allow to cool slightly before serving.

Notes

This savory quick bread is delicious warm or at room temperature.

It pairs beautifully with salads, olives, or a bowl of soup.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy at room temperature.

If using extra spinach, make sure not to add too much or the texture may become too wet.

For the muffin version, parchment liners work best and help prevent sticking.

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Spinach & Feta Alevropita (Greek Quick Bread)

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