Spinach & Feta Alevropita (Greek Quick Bread)

Addictively good spinach & feta Alevropita quick-bread!

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.

This is one of those recipes that feels effortlessly homemade in the best way. Everything comes together in one bowl with no yeast, no rising, and no complicated steps—just simple ingredients transforming into a warm, savory, bakery-worthy bread. The combination of creamy, tangy feta, tender spinach, and rich olive oil creates a perfectly balanced bite that’s comforting, flavorful, and incredibly satisfying.

Why you’ll love this Spinach & Feta Alevropita

Lightly crisp, golden

Soft, fluffy, moist

Rich, savory

Creamy, tangy feta

Tender fresh spinach

Why you’ll love this Spinach & Feta Alevropita

Lightly crisp, golden

Soft, fluffy, moist

Rich, savory bread

Creamy, tangy feta

Tender fresh spinach

What are the ingredients for Alevropita?

Olive oil -adds richness, moisture, and a subtle fruity depth while helping the edges turn beautifully golden as the bread bakes.

Milk -creates a soft, light crumb and balances the saltiness of the feta for a more rounded flavor.

Greek yogurt -brings a gentle tang and extra creaminess, giving the bread its signature tender texture. Plain regular yogurt can be used if that’s what you have.

Eggs -bind the batter together while adding structure and helping the bread stay soft and fluffy.

All-purpose flour -forms the base of the batter, keeping the texture light while providing enough structure to hold everything together.

Baking powder -helps the bread rise quickly without yeast, creating that soft, airy interior.

Salt -enhances all the flavors, especially balancing the richness of the cheese and olive oil.

Dried dill -adds a classic Greek herb flavor with a light, aromatic freshness that pairs beautifully with spinach and feta. If you’d like to use fresh dill, add it to the batter with the spinach.

Feta -the star, bringing a bold, tangy, salty bite that melts slightly into the bread while still holding its texture. Be sure to get a delicious, quality brand and always crumble from a block.

Spinach -adds a fresh, earthy flavor and soft texture that gives this version its spanakopita-inspired twist. If using extra spinach, make sure not to add too much, or the texture may become too wet.

Olive oil -an extra drizzle over top helps the surface bake into a lightly crisp, golden finish.

Sesame seeds -add a subtle crunch and a traditional Greek bakery-style touch, but this is optional.

How do I prepare?

This recipe moves pretty quickly, so have everything ready to go before you start. Preheat the oven to 350 °F (180 °C) and lightly grease a 9 x 13-inch pan with olive oil.

How do I make the batter base?

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.

When do I add the feta and spinach?

Fold in the crumbled feta and chopped spinach leaves, then transfer the batter to the prepared pan and spread it evenly.

How do I finish the top before baking?

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

How do I bake it?

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

How do I serve it?

Remove from the oven and allow to cool slightly before slicing and serving. This savory quick bread is delicious warm or at room temperature. It pairs beautifully with salads, olives, or a bowl of soup, and it’s perfect to take along on a picnic for a healthy treat.

Muffin Instructions

How do I prepare the oven and pan for muffins?

Preheat the oven to 375 °F (190 °C). Line a muffin tin with parchment paper liners.

How do I prepare the batter?

Prepare the batter the same way as the bread.

How full should I fill the muffin cups?

For the muffin version, parchment liners work best and help prevent sticking. Fill the muffin cups all the way to the top with the batter, then drizzle the tops lightly with olive oil and sprinkle with sesame seeds.

When do I know the muffins are done?

Bake on the center rack for 20–25 minutes, or until golden and set in the center. Allow to cool slightly before serving.

What’s the best way to store these when meal prepping?

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

Watch the Video

Do you have more spanakopita filled breads?

Spinach & Feta Pull-Apart Bread Rolls

Spinach & Feta Filled Pita Flatbreads

Spanakopita Cornbread

Spanakopita Phyllo Braid (Makes 2) | Greek Spinach and Feta Braid

Spinach & Feta Puff Pastry Puffs (Spanakopita-Style)

Pull-Apart Spanakopita& Chicken Sliders

Spanakopita Filled Croissants

Spanakopita Grilled Cheese Sandwiches