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.
Notes
Nutrition
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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 💞
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?
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 ❤️
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…
I have made this recipe several times with regular flour and gluten free. Both were amazing and loved by all!
Paula
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 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!
Hello! I’ve really enjoyed your recipes. Do you think I can make this one with whole wheat flour?
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!
Can you turn this into a sandwich? I was thinking turkey??
Hi Sandy, I think thats a great idea!
Love, love, love…
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!
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.
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
Can this be made ahead and frozen?
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.