Easy Feta Flatbread
This was so simple to make and absolutely perfect for a soup day, savory breakfast or snack. This is another recipe I could not stop eating. There’s nothing like fresh bread with lovely pieces of feta and mozzarella floating in it.
This sends all the Greek flavors with that creamy feta cheese. I know I will be making this for Thanksgiving Day as an appetizer or a bread at the table. You can slice it into small squares and it will fly off the platter so quickly.
When I eat this I feel like I’m back in Greece – with the feta cheese and sesame seeds – it takes me back! Make sure you use good quality like Dodoni Feta, from Greece. For the mozzarella, you can sub in provolone, gouda or any mild flavored shredded cheese.
If you like this dish you will LOVE my:
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Easy Feta Flatbread
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk of choice
- 2 eggs, lightly beaten
- 1/4 cup olive oil (or butter)
- 4 oz mozzarella cheese shredded
- 7 oz feta cheese crumbled
- 2 tbs sesame seeds
Instructions
- Preheat your oven to 375℉. Lightly oil a 7×10" baking dish with olive oil or butter.
- In a large bowl, whisk together your flour, baking powder and salt. Add in the milk, eggs and oil and mix. Lastly fold in the shredded mozzarella and crumbled feta until uniform. Transfer the batter to your baking dish and spread out evenly. Evenly sprinkle the top with the sesame seeds and bake for 45-50 minutes. Top should be just golden. Allow to cool in the pan for 10 minutes prior to slicing.
Have you tried making with gluten-free flour or almond flour?
Hi Leslie, I haven’t tried it but I’m sure it would work with both!
perfect
Hi Tina, thank you for trying out the recipe!
Can you use another flour ? Coconut? Almond?
Hi Kim
I havent tried them but I’m certain almond flour would work here
Can this be made ahead? What’s the best way to heat it up before serving?
HI Roseanne, I make this for the week and heat it in a mini toaster oven! Delicious and like fresh out of the oven!
Would it work with just feta?
Hi Sara, sure and yes!
👍😋🤗
Thanks Victoria!
You are a legend Stella 🩷 thanks for your lovely recipes & for inspiring us!!!
Just wondering what star sign you are as Taurus & Scorpios love their food & are known for being top chefs! 👩🍳😋
Hi Victoria, you are so kind and thank you for the trying out the recipes! I’m a July Cancer. Also know for their kitchen skills lol and I’m a home body too so that helps! Cheers <3
I wanted to put five stars but it would only let me do four. I’ve made versions of this since my children were small. I put a fine layer of polenta on the bottom after I’ve oiled the pan. The cooked product doesn’t stick at all. Baking paper is a big help, too. Anyway, it tastes brilliant, thank you. Καλή όρεξη 😊
Hi Heather, thank you for sharing your feedback with us! I love your tips!
Made this tonight. It is so good!!! So simple and easy. Thanks. I appreciate your hard work. Enjoy your Instagram.
Hi Rebecca, Thank YOU for trying out the recipe! And I’m glad it worked out well for you!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎.
HI Jasson so glad you liked it! Thanks for taking the time to review it too!
Love, love, this was a major hit. Another success. Thank you Stella. One favour please can you add the calories etc for this one too please.
Hi Maria, SO glad you liked the recipe! The nutritional info should be listed but I know we were having issues with that specific section of the website. Will check now to see if iits back up!
So delicious 🤤. Most certainly will make it again. Yummy 😋
Hi Agapi, glad you enjoyed the feta bread! Thanks for the review!
Delicious, but I can I freeze it?
I am just making it now. I don’t have a toaster oven. Should I wrap it in foil to heat up in oven for dinner tonight.
HI Kim, No need to wrap it! But you can if you like…
I warm mine as is.
Incredibly delicious!!! I will make this over and over again. I used feta but only had fresh mozzarella so used that as well. Yummy!!!!
I must say, it turned out absolutely perfect!
To suit my larger baking dish and to have a bit more, I decided to double the amounts of flour, milk, olive oil, and baking powder. The rest of the ingredients remained unchanged. The result was exactly what I was hoping for.
I must say, this recipe is incredibly easy to follow and the end result is truly delicious. I would highly recommend it to anyone who appreciates a delightful, cheesy bake.
Thank you once again for sharing this wonderful recipe!
HI Jade, Thank you so much for taking the time to leave your kind feedback – I’m so glad the recipe worked for you!
I tried this one by switching APF to almond flour and the result is not good its a little wet. so better next time use the normal flour. thank you for this recipe.
Can this be made ahead and frozen?
Thank you Stella! This was amazing!!!! Everything I’ve ever made from you has always worked! You are a legend, thank you!!
Hi Nunzia, you are probably an amazing cook – that’s why the recipes work! <3
I just made the bread now and it’s cooling as I type this. It smells delicious and my husband and I just tasted it and is delicious!! When I was a young girl I spent many wonderful days with my YiaYia in her kitchen while she cooked and baked so many wonderful foods. Now I’m a YiaYIa and hope to do the same with my grandchildren. Thank you for this recipe and the stroll down memory lane.
Love, love this recipe so easy to make and truly delicious, thank you so much! This will be a staple in my house yummy!
Hi Sandra, i’m so happy to hear that! Glad it was a winner for you!
Love, love, love…
Can you turn this into a sandwich? I was thinking turkey??
Hi Sandy, I think thats a great idea!
This recipe is incredible! I made it with half a cup of almond flour and half a cup of GF flour and it was excellent! Cooked it for 45min and left it in the oven for an extra 10 once i turned it off to make sure it wasn’t too moist. Heating up left overs in the air fryer the next day was even better! this was a lovely reminder of the tiropita you get in Greece!
HI Eleni, glad you enjoyed the recipe and thanks for sharing your feedback with us! Cheers!
Hello! I’ve really enjoyed your recipes. Do you think I can make this one with whole wheat flour?
I made this tonight for dinner to go with youvesti, two new recipes in one meal, and spinach. I appreciate that you include being both types of measurement. Also, had to double the recipe since I only have a 9 x 13 pan. So easy and tastes delicious!
Thank you!
Fabulous recipe, simple and delicious. I am celiac so I used gluten free flower and it turned out beautifully. I do not have the patience to make bread so this is a great find. Thank you!
Laura.
Hi Laura, glad the recipe was a winner! I feel you on the bread thing too – I’m the same way for now!
I have made this recipe several times with regular flour and gluten free. Both were amazing and loved by all!
Paula
OMG I made this the other day and making it again today. It is easier to make than a Serbian recipe called gibanica and so tasty!!! I’m hooked…
My family devoured this in 30 minutes! Wow! Thank you Stella! The only recipes that really help me organize our meals as a family and make my weekly menu! Please don’t stop providing us with great recipes! Ευχαριστούμε Στέλλα! Μαριαννα από Ελβετία ❤️
This is simple and delicious to go with soups and chili. I only have a 7×11 pan and modify the time and temperature. Could you send a link for a 7×10 pan that you like to use?
Hi Stella
Thankyou for all your lovely recipes from sweet to savoury, which I have used many times.
I have diabetes so I will try this yummy looking bread with Whole wheat or almond flour, I think it should work..
Can I replace the baking powder with anything else ?
Many thanks again
Καλό Πάσχα να φτάσουμε όλη 💞
Hi Stella,
Thank you so much for sharing! This is a brilliant, simple and delicious recipe.
I added some roughly chopped semi dried tomatoes and sliced Kalamata olives and my family loved it. Next time I’ll definitely do a double batch! xxx
Hi Roberta that sounds fire ngl
I made this last night and added ricotta cheese instead of mozzarella. It came out fabulous, somewhat creamier because of the ricotta, but oh so good.
Thank you Stella for such a quick and healthier version of the cheese pie with phyllo 🙂
Hey Sofia, that does sound good, I’ll be sure to try it!
I assume if you use butter instead of oil, you would need to melt the butter and let it cool slightly. Correct?
Thanks,
Lisa
Good day Lisa, yes you are correct in your assumption. Enjoy the recipe!
this was such an easy and tasty recipe. went well with the spicy crunch salad. 😋
Hey Wilma, thank you so much for trying the recipe and I’m really glad that you liked it!
Hi there, just made this and it is yummy! I used King Arthur 1-1 gluten free flour…very pleased!
Hi Pat, That’s awesome! Glad you liked the recipe!!
This really was easy and so delicious!
We ate every crumb!
Hi Paula, NICE! I’m glad you all enjoyed@
Wow, Stella great recipe. I’m not much on feta so I used grated cheddar, I also sauted fresh rosemary and minced garlic in the olive oil it turned out fabulous, no more store bought bread this makes terrific sandwiches.
Jim
HI Jimmy, Sounds delicious with cheddar! I need to try that!
I made it but I don’t know if I made it correctly. Mine looked more like a cheese strudel in the middle than bread. But I like it and will make it again!
HI Ivanka, i’m not sure what happened, but it sounds delicious!