Feta Cheese Bread - Tyropsomo

Feta Cheese Bread - Tyropsomo
Traditional Cheese bread/Cheese pie with a spiral-shaped slice, combining the shape of a circle and its dynamic movement, symbolizes Time. As part of the smooth endless line it also symbolizes the development, continuity, pace of breathing and life itself. It becomes our own consciousness to accept the turns, the changes and the evolution of life.
Usually the old housewives this cheese-making made it by holding a little of the dough with which they made their bread with the classical technique of the natural yeast… then came the ready-made yeast, fresh or dried and of course the quick way of our life to make us forget the existence of the primitive process of maturation of the mother yeast…

work: 20′ time: 2h:00′ easy:

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Feta Cheese Bread - Tyropsomo Feta Cheese Bread - Tyropsomo

Announcement New Book Release

With great pleasure we inform you that issued the Second Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.


  • 500g bread flour, sieved
  • 300g tepid water (temperature 36-38℃, 97-100℉)
  • 3,5g dry yeast
  • 1,5 tsp salt
  • 110g olive oil
  • 1 tsp sugar
  • 250g feta cheece
  • freshly ground pepper & paprika
  • sesame seeds
In the mixer bucket, pour the sifted flour together with salt and sugar. Add yeast, lukewarm water and olive oil.
Knead at low speed for 10' until we have a gentle silky dough that sticks gently to the fingertips. Remove the dough from the mixer bucket and form a ball. Pour some oil in the inside of the bin and put the dough back in. We are rolling it on to grease everywhere. Cover with a transparent membrane and a kitchen towel. Let it warm for ~1 hour to inflate.
We cut the feta cheese into a crumbly with a fork, so we have it ready. When the dough rises, drain it on an oiled surface without flour.
Lubricate our palms and press the dough to widen, to become flat as best we can. My dough sheet was ~42×55cm. It opens too easily and quickly. Lubricate the surface of the dough sheet with some oil…
… and sprinkle the grated slice to go everywhere.
Season with freshly ground pepper and paprika. We begin to gently wrap the sheet from the long side facing us in the upward direction.
After wrapping it, we hold the two edges and turn them counterclockwise while stretching lightly, forming a long cord.
Place one end of the cord in the center of an oiled round oven with Ø28 cm and wrap the rest of the cord around itself as a spiral. Bake the spiral and sprinkle sesame.
Bake in a preheated oven with resistors at 180℃ (356℉) for ~45' until it rinses red and the base is well baked.
Feta Cheese Bread - Tyropsomo Feta Cheese Bread - Tyropsomo Feta Cheese Bread - Tyropsomo

Author Zambia G. Sifaki