@hungryhappens Easy Feta Flatbread (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
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:
- Spinach + Feta Brownies
- Broccoli + Feta Brownies
- Crustless Zucchini Feta Pie
- Broccoli Feta Fritters
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe!
Easy Feta Flatbread
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4.96 from 22 votes
Servings: 8
Prep Time: 5 minutes mins
Cook Time: 45 minutes mins
Total Time: 50 minutes mins
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
Store leftovers in an air tight container in your fridge.
You can also use oat flour, almond flour or all purpose gluten free flour.
Nutrition
Calories: 271kcal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 78mg | Sodium: 598mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Calcium: 289mg | Iron: 2mg
Author: Stella
- Meditrn
- Sugar Free
- Vegetarian
Add a comment
73 comments
- May
Can use oat flour instead
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- Stella
HI May, yes you can!
- Reply
- Lori
Super easy and delicious! Doubled everything (except didn’t have the full amount of double the cheese). Baked in a glass 13×9 for 50 minutes. Perfection!
- Reply
- nina
do you have directions to bake in a Wolf steam/coo
invention oven?- Reply
- Stella
Hi Helen, thanks for trying out there recipe!!
Cheers!- Reply
- Ivanka
I made it but I don’t know if I made it correctly. Mine looked more like a cheese strudel in the middle than bread. But I like it and will make it again!
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- Stella
HI Ivanka, i’m not sure what happened, but it sounds delicious!
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- Jimmy Ramsey
Wow, Stella great recipe. I’m not much on feta so I used grated cheddar, I also sauted fresh rosemary and minced garlic in the olive oil it turned out fabulous, no more store bought bread this makes terrific sandwiches.
Jim- Reply
- Stella
HI Jimmy, Sounds delicious with cheddar! I need to try that!
- Reply
- Paula Prentiss
This really was easy and so delicious!
We ate every crumb!- Reply
- Stella
Hi Paula, NICE! I’m glad you all enjoyed@
- Reply
- Pat Townsend
Hi there, just made this and it is yummy! I used King Arthur 1-1 gluten free flour…very pleased!
- Reply
- Stella
Hi Pat, That’s awesome! Glad you liked the recipe!!
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- Wilma Lee
this was such an easy and tasty recipe. went well with the spicy crunch salad. 😋
- Reply
- Stella
Hey Wilma, thank you so much for trying the recipe and I’m really glad that you liked it!
- Reply
- Lisa
I assume if you use butter instead of oil, you would need to melt the butter and let it cool slightly. Correct?
Thanks,
Lisa- Reply
- Stella
Good day Lisa, yes you are correct in your assumption. Enjoy the recipe!
- Reply
- Sofia
I made this last night and added ricotta cheese instead of mozzarella. It came out fabulous, somewhat creamier because of the ricotta, but oh so good.
Thank you Stella for such a quick and healthier version of the cheese pie with phyllo 🙂- Reply
- Stella
Hey Sofia, that does sound good, I’ll be sure to try it!
- Reply
- Roberta
Hi Stella,
Thank you so much for sharing! This is a brilliant, simple and delicious recipe.
I added some roughly chopped semi dried tomatoes and sliced Kalamata olives and my family loved it. Next time I’ll definitely do a double batch! xxx- Reply
- Stella
Hi Roberta that sounds fire ngl
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