High-Protein Mediterranean Bread Recipe With Spinach & Feta Is Almost a Meal In Itself by Elisa Schmitz
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If you like Mediterranean flavors and you're a bread lover, then you'll be amazed by this savory high-protein Mediterranean spinach and feta loaf recipe. This unexpectedly moist and flavorful bread recipe is packed with vegetables, feta and mozzarella cheese along with Greek yogurt for added protein. It all adds up to a nutritious and delicious bread loaf that is almost a meal in itself!
The health benefits of the Mediterranean Diet are well known, and this savory bread recipe is a great addition to our ever-growing collection of Mediterranean recipes. This tasty bread incorporates the health benefits of spinach, the health benefits of bell peppers and the health benefits of Greek yogurt. It also features feta cheese, which is considered to be one of the healthiest cheeses.
The Greek yogurt and cheeses make this high-protein loaf extra dense and moist. This simple recipe, inspired by this yummy spinach feta bread, comes together in about 15 minutes, then it bakes up into a hearty bread that feels more like a vegetarian meal than just a snack or a side dish (though it works very well as both of those).
To make this flavorful Mediterranean loaf, you will need the following ingredients: extra virgin olive oil, fresh spinach, onion, yellow bell pepper, garlic, eggs, plain Greek yogurt, flour, baking powder, salt, feta cheese, mozzarella cheese and fresh dill. You sauté the onions, peppers, garlic and spinach then mix the vegetables into the batter. You bake the loaf until it turns a beautiful golden brown.
Serve this moist Mediterranean bread as a vegetable side dish with dinner, as a savory snack or even for breakfast or brunch. We enjoyed it toasted with butter, and even served it with chicken salad instead of regular bread. So delicious!
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 55 to 65 minutes
Total Time: 70 to 80 minutes
Servings: 10
Ingredients
- 1 tablespoon plus 1/4 cup extra virgin olive oil (divided)
- 8 ounces fresh baby spinach
- 3/4 cup onions, diced
- 3/4 cup yellow bell peppers, diced
- 1 1/2 teaspoons minced garlic
- 2 eggs, lightly beaten
- 3/4 cup low-fat plain Greek yogurt
- 1 1/2 cups flour (all-purpose or gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh dill, diced
Here's how to make it:
- In a large skillet or sauté pan with sides, heat 1 tablespoon of olive oil on medium-high heat. Add the onions, peppers and garlic. Sauté until crisp-tender, about 4 minutes.
- Add the spinach and sauté until wilted. Ensure that the spinach is mixed in with the other vegetables. Remove from heat. Place the spinach mixture onto a plate lined with paper towels to remove moisture. (Instead of fresh spinach, you could use 10 ounces of frozen spinach, thawed and with the moisture squeezed out.)
- In a large mixing bowl, add the eggs, 1/4 cup olive oil and Greek yogurt. Whisk to blend.
- Add the flour, baking powder and salt. Add black pepper, to taste, if desired. Mix well to combine. (To make this bread gluten-free, use gluten-free flour.)
- Add the feta, mozzarella and dill. Stir to combine.
- Press out any remaining moisture from the vegetable mixture and add it to the dough. Mix well to combine.
- Evenly spread the batter into an 8x4-inch loaf pan that's been lined with parchment paper.
- Bake at 350 degrees F for about 50 to 60 minutes, or until it passes the toothpick test. (If the loaf is getting too brown on top, you can cover it with aluminum foil.)
- Allow loaf to cool to room temperature before slicing and serving. Store the bread in an airtight container in the refrigerator. Leftover bread is great when toasted or warmed in the oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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