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Baking recipe · from the recipe book

Feta, Cheddar, Spinach and Olive Loaf

A tender, golden loaf with salty pockets of feta, sharp cheddar, wilted spinach and briny olives, with a crisp cheesy crust.

Feta, Cheddar, Spinach and Olive Loaf

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried oregano
  • 1¼ cups shredded130 gCheddar cheeseshredded
  • ¾ cup crumbled120 gFeta cheesecrumbled
  • 3 cups loosely packed90 gBaby spinachroughly chopped
  • 11 large olives50 gBlack olives, cannedsliced
  • 2 medium30 gGreen onionsthinly sliced
  • 2 large100 gEggs
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅔ cup (160 ml)150 gMilk, 2%
  • ¼ cup60 gOlive oil

Steps

  1. Preheat the oven to 350°F (175°C) and brush a 9x5-inch loaf pan with a little of the olive oil, keeping the rest for the batter.
  2. Prepare the add-ins: shred the cheddar, crumble the feta, chop the spinach, slice the olives and slice the green onion.
  3. In a large bowl, whisk the flour, baking powder, baking soda, black pepper and oregano.
  4. Set aside one quarter of the cheddar for the top. Toss the remaining three quarters of the cheddar, all the feta, the spinach, the olives and the green onion into the flour mixture until coated.
  5. In a second bowl, whisk the eggs, Greek yogurt, milk and the remaining olive oil until smooth.
  6. Pour the egg mixture into the flour mixture and fold just until no dry flour remains; the batter will be thick.
  7. Spread the batter in the pan and scatter the reserved quarter of the cheddar over the top.
  8. Bake 55 to 60 minutes, until deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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