A soft, golden bread inspired by the heart of the Mediterranean kitchen.

There’s something magical about the smell of bread baking in the oven—especially when it’s filled with melty, aromatic Greek cheese.

This village-style swirl bread is a recipe straight from the heart of a Mediterranean home.

Fluffy, buttery, and rich with flavor, it’s the kind of loaf that disappears slice by slice before it even cools.

I make it with kasseri and graviera, two beautiful yellow cheeses that melt perfectly and give the bread that subtle tang and depth.

You can enjoy it warm with a little butter, serve it alongside soup or salad, or pair it with olives and a glass of wine for a simple, satisfying mezze.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Dough:

500 g all-purpose flour

7 g dry yeast (1 sachet)

1 tbsp sugar

1 tsp sea salt

200 ml warm milk

80 ml lukewarm water

1 large egg

60 g melted unsalted butter

For the Filling:

200 g grated kasseri or graviera cheese (or a mix)

A drizzle of melted butter for brushing the dough

For the Top:

1 egg yolk + 1 tbsp milk (for brushing)

Optional: a touch of grated cheese or a sprinkle of sesame seeds

Directions

In a small bowl, stir together the warm water, milk, sugar, and yeast. Let it sit for 5–10 minutes until it bubbles — like the beginning of something comforting.

In a large bowl or stand mixer, combine the flour and salt.Add in the egg, melted butter, and the yeast mixture. Knead until the dough is soft, smooth, and elastic — around 10 minutes.

Cover with a clean kitchen towel and let rise in a warm spot until doubled, about 1 hour. The dough should feel alive and full of air.

Roll the dough out into a wide rectangle, about ½ cm thick. Brush lightly with melted butter.

Sprinkle generously with the grated cheese.

Let it reach the edges so every bite has flavor.

Roll it up like a log, from the long side. You can leave it whole or partially slice across the top to create that beautiful layered look, then gently curve it into your greased loaf pan.

Let it Rise Again. Cover and let the dough rest again for 30–40 minutes. This second rise gives it that airy, bakery-style texture.

Preheat the oven to 180°C (350°F).

Brush the top with egg wash, and if you like, add a sprinkle of sesame or more cheese.Bake for 30–35 minutes until golden, fragrant, and puffed. If the top browns too quickly, cover loosely with foil.

Cool and Enjoy. Let it cool slightly, slice, and serve warm. Perfect with olives, tomatoes, or a cup of mountain tea.

A Taste of HomeThis bread tastes like weekends in the village — the smell of cheese and butter filling the house, everyone gathering around the table. Simple, honest flavors that bring comfort.