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Lemon, Spinach & Feta Bread

This rising dough bread takes a little patience, but it’s definitely worth it once you begin to smell the luscious combination of lemon, feta and oregano. The goodness of spinach also adds to its appeal. Add a bowl of soup, and it’s a delicious light meal.
Course Breakfast, Side Dish
Cuisine European, Greek


  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine semolina
  • 2 tablespoons active dry yeast
  • 1/2 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup milk lukewarm
  • 1 tablespoon olive oil
  • 1 lemon zest only
  • 1 bunch oregano finely chopped
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup feta well drained & crumbled
  • 1 cup cooked spinach chopped


  • Add the flour, semolina, yeast, sugar, and salt to a large bowl and toss together to blend.
  • Make a well in the center, and add the warm milk and olive oil.
  • Mix together slowly with a wooden spoon or a mixer until a soft dough forms.
  • Add the lemon zest, black pepper and oregano, and knead into a smooth dough.
  • Add the spinach as you continue to knead.
  • Make the dough into a large rectangle, and sprinkle the feta on top. Fold it over and over until the feta is incorporated.
  • Lightly oil a large bowl, and place the dough into it. Cover with a sheet of plastic wrap, and let it rise for about 2 hours. It should double in size.
  • Gently punch the dough down, and then form into a loaf shape.
  • Place inside a greased 8" x 4" loaf tin, and cover with plastic wrap. Let it rise another 30 minutes. It should double again in size.
  • Preheat the oven to 400°F, and bake the loaf for 10 minutes.
  • Reduce the oven to 350°F and bake for another 20 minutes.
  • The loaf should sound hollow when tapped, with a golden brown finish.
  • Transfer to a wire rack to cool.
Keyword feta, Lemons, spinach
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