Greek Feta Bread: Tiropsomo

Why You’ll Love This Recipe

Tiropsomo is a must-try for bread and cheese lovers alike. With a pillowy texture and warm, cheesy center, it’s satisfying without being heavy. It’s easy to prepare and can be customized with different herbs or added ingredients like olives or sun-dried tomatoes. Whether you’re serving it at a family dinner or bringing it to a potluck, this Greek feta bread is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Starter:

• 2 cups lukewarm water (115 °F)

• 2 teaspoons granulated sugar

• 1 1/2 teaspoons instant yeast

• 1/4 cup all-purpose flour

Dough:

• 4 cups all-purpose flour

• 1 1/2 teaspoons salt

• 1/4 cup olive oil

Filling:

• 14 oz feta cheese (preferably sheep’s milk for creaminess)

Topping:

• 2 oz butter, melted

• 2 tablespoons heavy cream or milk

• 1 tablespoon sesame seeds (optional)

Directions

1. Make the Starter: Mix lukewarm water, sugar, yeast, and flour in a mixing bowl. Let sit for 8-10 minutes until puffy.

2. Form the Dough: Add flour, salt, and olive oil to the starter. Knead with a dough hook on low speed for 10 minutes.

3. First Rise: Place dough in an oiled bowl, cover, and let rise until doubled (about 1.5–2 hours).

4. Shape the Dough: Punch down and shape into a 15-inch circle on a greased surface. Add crumbled feta in the center, gather edges toward the middle, flip, and press into a 13-inch round.

5. Second Rise: Place dough on a lined or floured baking tray. Cover with a towel and let rise for 30 minutes.

6. Prepare Topping: Preheat oven to 425 °F (220 °C). Mix melted butter and cream, then brush over the dough. Sprinkle with sesame seeds.

7. Bake: Bake for 25-30 minutes until golden. Let rest for 15 minutes before serving.

Servings and Timing

• Servings: 8 slices

• Prep Time: 20 minutes

• Rise Time: 2 hours

• Cook Time: 30 minutes

• Total Time: About 3 hours

Variations

• Herbs: Add mint, dill, or oregano to the filling.

• Extra Fillings: Include caramelized onions, olives, sun-dried tomatoes, or shredded mozzarella.

• Mini Version: Divide dough for individual tiropsomo rolls.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to refresh the crust and soften the center.

FAQs

1. Can I use cow’s milk feta instead of sheep’s milk?

Yes, but sheep’s milk feta is creamier and more flavorful.

2. Can I freeze tiropsomo?

Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven after thawing.

3. What flour works best?

All-purpose flour is ideal, but bread flour can be used for a slightly chewier texture.

4. Can I use a stand mixer alternative?

Yes, you can knead the dough by hand, though it may take longer.

5. How do I know the yeast is active?

The starter should become foamy and puffy after 8-10 minutes. If not, your yeast may be inactive.

6. Can I make it vegan?

Use a vegan feta substitute and plant-based butter and milk for topping.

7. Can I add other cheeses?

Yes, you can mix in mozzarella or ricotta with feta for a different texture.

8. What can I serve this with?

Great with soups, salads, or as part of a meze platter.

9. Can I skip the sesame seeds?

Absolutely. They add flavor and texture but are optional.

10. Is tiropsomo eaten hot or cold?

Best enjoyed warm, but it’s also tasty at room temperature.

Conclusion

Greek Feta Bread, or Tiropsomo, is a deliciously fluffy and cheesy bread that’s simple to make and impossible to resist. Whether you’re making it for a festive gathering or enjoying it as a cozy treat, its soft texture and savory filling will win over everyone at the table.

Greek Feta Bread: Tiropsomo

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: ~3 hours
• Yield: 8 slices
• Category: Bread / Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

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Description

Greek Feta Bread) is a soft, fluffy bread filled with creamy feta cheese and brushed with a buttery topping. This traditional Greek favorite is perfect as a snack, side dish, or appetizer, and is easy to customize with herbs or extra fillings like olives or sun-dried tomatoes

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Ingredients

Starter:

2 cups lukewarm water (115°F)

2 tsp granulated sugar

1 1/2 tsp instant yeast

1/4 cup all-purpose flour

Dough:

4 cups all-purpose flour

1 1/2 tsp salt

1/4 cup olive oil

Filling:

14 oz feta cheese (preferably sheep’s milk)

Topping:

2 oz butter, melted

2 tbsp heavy cream or milk

1 tbsp sesame seeds (optional)

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Instructions

• Make the Starter: Mix lukewarm water, sugar, yeast, and flour. Let sit for 8–10 minutes until foamy.

• Make the Dough: Add flour, salt, and olive oil to the starter. Knead on low speed for 10 minutes.

• First Rise: Transfer dough to an oiled bowl, cover, and let rise until doubled (1.5–2 hours).

• Shape: Punch down and roll into a 15-inch circle. Place crumbled feta in the center. Fold edges to the middle, flip, and flatten into a 13-inch round.

• Second Rise: Place on a baking tray, cover, and let rise for 30 minutes.

• Top & Bake: Preheat oven to 425°F (220°C). Brush dough with butter-cream mixture and sprinkle with sesame seeds. Bake 25–30 minutes until golden.

• Cool & Serve: Let rest 15 minutes before slicing.

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Notes

• Add herbs like oregano or dill to the filling for extra flavor.

• Mix in olives, caramelized onions, or sun-dried tomatoes for a creative twist.

• Divide into smaller portions for mini tiropsomo rolls.