Feta Spinach Stuffed French Bread
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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!
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.
If you like this type of filling using spinach, check out my Spinach Potato Nests, or in this dip Roasted Garlic, Spinach and Artichoke Dip, Enjoy!
This recipe was first posted on Kevin Is Cooking on October 28, 2016 and has been updated with a new video.
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Feta Spinach Stuffed French Bread
- 8 oz cream cheese room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 package Lipton onion soup mix (See Note 1)
- 1/2 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.
- 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 just 2 teaspoons dried dehydrated onions or 1 teaspoon onion powder.
- I used a 15 oz package of Gallo Italian Dry Salami slices and chopped them. It was 24 slices total for the recipe.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So so good! I didn’t have French bread so I whipped up some breadsticks dough and made little 2 bite size bundles (like a mini roll with surprise inside. Then brushed with butter & Greek herbs
Sounds amazing, thanks Liz!
can I use pre frozen feta to make this mix, and then freeze mixture in a bag to stuff bread at a later time? Thanks
I see no reason why not Donna. Enjoy!
Made this last year for my cookie and appie exchange! It was so much of a hit, I was TOLD I had to make it again this year. Instead of the salami though, this year I will sub it for some cooked crumbled Italian sausage!
Sounds like a good twist on this one. Happy holidays Liz. 🙂
I’ve made this several times since I found the recipe from you awhile back. Everyone goes gaga over it. Just wanted to share and tell you that for my “meatless” guests, I toast up some pignoli nuts and add them instead of the salami. I always have to make a double batch anyway since its a high demand app at my house! I make a double batch split in half and then add the salami to one half and the pignoli to the other. Just delicious, love your recipes…
Ahhh, thanks so much Licia, much appreciate you letting me know! Have a great weekend and upcoming holidays. 🙂
Using pine nuts (pignoli) in place of salami – how much should you use? Thanks
Made this yesterday for a Neighbourhood Happy Hour. Delicious result although I made it without the meat suggested. Resulted in three Baquettes which were cut into serving sizes. Was asked for the recipe afterwards so that usually means that it was enjoyed by others. Will make again in the near future. Thanks for sharing the recipe Kevin.
So happy everyone enjoyed this one Judy. Thanks for coming back to let me know!
Made this for my mother in laws 60th birthday. It was a huge hit! Everyone called it crack bread and I almost had to beat them off with a stick when the second loaf came out of the oven lol! Making this again tomorrow for tailgating! Yum!
LOL, now that’s funny. So glad everyone enjoyed it Candice!
This is genius and looks delicious. I will have to try this at my next family gathering. Thanks!
Thank you for this most amazing recipe! It’s delicious as is and I have swapped different meats and cheeses and breads. I made it meatless tonight It’s always a crowd favorite!
I am so glad it was a crowd favorite!