Easy Greek Feta & Olive Cheese Bread

Easy Greek Feta

& Olive Cheese Bread

Vegetarian or Vegan 

Makes 12 squares

Cheese bread is found in all corners of Greece and is prepared in many different ways depending on the region, using flour or pastry, various cheeses, herbs and sometimes other additions. Here we have gone for a classic approach and added feta, along with succulent green olives, fresh thyme and oregano. This is a crumbly bread with a unique texture. It is soft and fragrant in the centre, with a gorgeous crunch to the edges. You won’t believe how quick this is to put together and how utterly delicious and moreish it is! 

Ingredients

100ml extra virgin olive oil

150g butter of choice, melted (we used Benecol Buttery Spread)

200ml milk of choice (we used unsweetened organic Alpro Soya Milk)

1 large grass fed free range organic egg (or plant based alternative such as 50ml aquafaba)

300g self-raising flour

1tsp dried oregano

1tbsp fresh thyme leaves

300g organic barrel feta, broken into chunks (or plant based alternative)

100g pitted olives, sliced

Method

Preheat the oven to 180C fan (or 200C if fan is not an option).

Grease and lightly flour a baking tray (ours was 30x20x3cmH)

In a large bowl whisk the olive oil, melted butter, milk and egg (or egg alternative). Add the flour and herbs and whisk until the mixture comes together. Fold in the feta chunks and the sliced olives. Spread the mixture into the prepared tin and place in the oven just above the centre.

Bake for 40 minutes. Allow to cool slightly before removing from the tin. Slice into 12 squares and serve. Enjoy!

Notes

This beautiful bread can be served as a lunch or supper with a simple salad, as a starter to nibble on in smaller bite size pieces and would make an excellent addition to any picnic basket or lunch box, as it is just as lovely served cold.

On the odd chance you have any leftovers, it will keep in an airtight container for a couple of days.