Feta Spinach Stuffed French Bread

4.83 from 28 votes

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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?

This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

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.

This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

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.

This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

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 easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

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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This easy, cheesy, creamy feta and spinach stuffed french bread is deliriously rich and tasty. It reminds me of a Greek spanakopita but all stuffed inside a wonderful sourdough bread loaf. Perfect hand held appetizer for parties or the holidays! www.keviniscooking.com

Feta Spinach Stuffed French Bread

4.83 from 28 votes
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. Nutrition information is based off 2 french bread loaves with filling. 12 slices per loaf for 24 slices.
Servings: 24 servings
Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes

Ingredients 

Instructions 

  • 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.

Video

Notes

  1. 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.
  2. I used a 15 oz package of Gallo Italian Dry Salami slices and chopped them. It was 24 slices total for the recipe.

Nutrition

Calories: 253kcal | Carbohydrates: 20g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 579mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1355IU | Vitamin C: 3.5mg | Calcium: 120mg | Iron: 1.8mg

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.

Course: Appetizer, Bread
Cuisine: American, Greek, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

 

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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130 Comments

  1. Reading this just reminded me that I have not had stuffed bread in ages. My sister loved to make it and I very much enjoyed eating it 🙂 The feta/spinach stuffing looks so delicious and I love the video!

    1. Thank you Miriam. Try it in with a small baguette, so good, although I tend to eat more. 🙂

  2. There used to a great bakery where I lived that made feta and spinach croissants, such a classic combination that isn’t available enough in my opinion! Thanks for the recipe Kevin.

  3. 5 stars
    Kevin, I noticed your comment on Olivia Cuisine website an hour ago. Then I visited your site and I have to say “There are lots to know in your blog..!”. Keep writing and cooking buddy..!

  4. Hi Kevin,
    I’m going to be making this for Christmas and was wondering if I could get away with making it a day or two early so on Christmas I’m not slaving away in the kitchen. Could I do that?

    1. I would make it the day before just so it doesn’t sit and get too soggy. Bake it early before your other dishes and warm it up later OR bake it first and them let sit out at room temp and reheat? Happy Holidays to you and yours Liz. ?

  5. I’m going to make this for a cookie exchange party in a couple of weeks. I think I’m going to substitute Lipton’s Garlic & Herb Mix for the Onion and see how that works out. I might have to make a trial run and use my family as guinea pigs first. 🙂

    1. I’m always one for a good trial run taste testing Laura. 😉
      I think using that Lipton mix would work perfectly as well, too. Let me know how it goes. I actually made another of these the other evening for a party, but used a sourdough round loaf. Heavenly! Thanks for stopping by, too.

      1. Thanks for stopping by! My recipes calls for 2 loaves french bread or 4 baguettes 🙂 Have a Happy New year!

    1. Parmesan is always a great substitute, or a favorite of mine is gouda. Thanks Stacey for stopping by and let me know how it turns out.

    1. Yes I have, but I put the balance in a Ziploc bag and popped it in the freezer for another time. I see no reason why cutting the recipe in half would not work too. Thanks Chelsea, enjoy!

  6. 4 stars
    I made this tonight for my husbands friends. I did everything exactly except add about a clove of minced garlic to it. It tasted good but we found it a bit saltier than I would have liked. I think I’d use half a soup packet instead next time. Otherwise very delicious.

    1. Hi there Niaomi and thanks for the feedback. Understandable as feta is a little on the salty side. While we enjoyed it I’m sure many, like yourself might find it on the salty side so I made not of that in the post and recipe. Thanks for trying it and letting me know. Have a wonderful holiday season!

  7. I think I’d be eating this for breakfast – or any time of the day. What I would give for some sourdough bread! I’m having serious withdrawals!

    1. Funny I’m just now reading about your Salvador adventure! So picturesque and those baiana women and their dresses. So amazing! I feel ya on wanting sourdough bread and other foods I’d usually eat while on a vacation. Nothing quite like the one year adventure you’re on, though after 2-3 weeks I’m ready to cook and eat some of my favorites.