This easy, cheesy, creamy Feta Spinach Stuffed French Bread is deliriously rich and tasty. It reminds me of a Greek spanakopita, but all stuffed inside a wonderful loaf of sourdough bread. Sliced, it’s a perfect appetizer for parties and the upcoming holidays!
I love cheese and this is loaded with it. Cream cheese, lots of feta and mozzarella. Chopped salami and spinach are added to the mix, then are stuffed and baked inside bread. Sounds good, right?
How goes it everyone? Got your plans for the upcoming holidays food wise? I’ve got a great one for you with this Feta Spinach Stuffed French Bread.
My first thoughts when wanting to make spanakopita was the crunchy exterior the sheets of phyllo dough get after baking. That crunch was what I was looking for in these. Well what I thought was phyllo dough, or fillo, however you want to spell it, was puff pastry sheets. That wasn’t going to work, so a fresh loaf of french bread would do.
I sliced the top off horizontally and scooped out the interior bread leaving a wonderful crust container. I used the torn bread for a new batch of my Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp for dinner. Waste not want not, right?
Playing off the Lipton Onion Soup mix recipe for dip, I added feta, mozzarella, chopped spinach, salami and few other goodies. Stuff the loaf, sprinkle even more mozzarella on top and in the oven it went. Now feta cheese is a little on the salty side, so if that is a possible issue for you I would use half of the onion soup mix, or 2 teaspoons dried onions.
What came out of this was a supremely delicious and creamy filling all wrapped in french bread. The exterior was crispy crunchy, and the thick, creamy spinach filling was exactly what I was hoping it to be – all the makings of a spanakopita filling!
So I did a taste testing with friends that evening. I made this two different ways, well really in two different sizes of french bread. The results were super, with some loving the larger loaf version and the others digging the smaller baguette version. Both agreed the feta spinach filling was off the hook good.
I’ll leave it up to you which size bread you want to stuff. This recipe makes enough for two French bread loaves or four baguettes. Either way this is a killer tasting appetizer.
- 8 oz cream cheese (room temperature)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 package Lipton onion soup mix (See Note 1)
- ½ tsp fresh cracked black pepper
- 2 cups mozzarella cheese (separated)
- 1 cup feta cheese
- 10 oz package frozen chopped spinach
- 24 slices of sliced salami rounds, chopped (See Note 2)
- 2 loaves french bread or 4 baguettes
- Preheat oven to 350°F. Thaw frozen spinach and drain in a sieve, pressing to extract excess water. Place spinach in a bowl and set aside.
- Sliced the top off the loaf of bread(s) horizontally and scoop out the interior bread leaving a wonderful crust container. Save inside bread pieces for other use.
- In a mixing bowl add the cream cheese, mayonnaise, sour cream, onion soup mix package and black pepper. Mix to blend and add 1 cup mozzarella and the feta cheese and mix. Next add the spinach and salami. Stir to combine.
- Divide the filling between loaves of bread and top with remaining 1 cup mozzarella cheese. Bake for 20-24 minutes until top is golden and bubbling. Allow to cool slightly before slicing.
2. I used a 15 oz package of Gallo Italian Dry Salami slices and chopped them. It was 24 slices total for the recipe.