Greek Cheese Bread

Traditional cheese breads in Greece were made out of pieces of dough taken from any sort of bread. The dough was kneaded with oil if it was made in an oil producing area or with butter if it was made in an area with stock breading. The cheese was mainly feta although there were always variations such as sheep or goat cheese; the quantity depended on what was available and the aroma was most often provided by the cheese, though the use of aromatic herbs was also common.

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300g white bread dough
250-300g feta cheese (or feta and Gruyere)
6-8 tbsp olive oil or butter
1/2 tsp pepper
1 tbsp dried mint


Preheat the oven to 180°C

1. Knead all the ingredients together. If the dough is still sticky, sprinkle some flour and continue kneading.

2. Cut the dough into 3 – 4 pieces and shape them into spheres, then press them down with the palm of your hand to become disks.

3. Place the cheese breads in the baking pan and leave them to rise in a warm spot in your kitchen for about an hour.

4. Upon the hour, pierce a few holes in the dough with your fingers, and if you like you, brush the surface with egg.

5. Bake until golden brown.

*When you make the cheese bread at home, make sure you eat it warm and not hot because it is very filling. You could mix many cheeses such as Gruyere (graviera), kefalotyri (a kind of hard cheese) and feta cheese, but make sure you grate them first.


The more aromatic herbs you use, the better
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