Feta Spinach Stuffed French Bread
This post may contain affiliate links. Please read my disclosure policy.
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, Â Enjoy!
This recipe was first posted on Kevin Is Cooking on October 28, 2016 and has been updated with a new video.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Feta Spinach Stuffed French Bread
Ingredients
- Filling:
- 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
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
- 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.
Nutrition
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.
This recipe is wonderful! It was the “star” of the church fellowship menu this morning. The mixture filled three 20-inch long baguettes. The baguette size worked best for an easy to pickup size – no need for a fork. I made it the day before (wrap and refrigerate) and baked it Sunday morning. Cut the three baguettes in half for six pieces to fit crossways on one rimmed baking sheet. Definitely worth a repeat! I’ve already had several requests for the recipe. That’s the mark of a great item.
So happy to read this was a church fellowship hit Connie! Thanks so much for taking the time to come back and let me know! 🙂
Think this will taste good room temperature?
Yes. I prefer it fresh from the oven, but you could make it ahead of time and bring it to a party and it would be fine. I have also had it the next day and it’s good. Just toast it up for a few and you’re good to go! Thanks for stopping by Katoe!
If you use the 4 smaller loafs would you still cook it for the same amount of time? Or will it make the bread too done?
When I did the 4 baguettes I did it for 20 minutes. Try that time first to see if it needs more. If you could, come back and let me know! Thanks Kristin.
Nice post and thanks!
Hey Kevin, Do you have ready products?If you do which ones?I would buy more than enough.Put price for each item.
No I do not, but thanks for inquiring George. This is strictly a food website at this time.
Has anyone tried without salami? Not sure if the flavor would be as good. Or perhaps bacon instead? Just not a salami fan. Thoughts?
This is the BEST stuffed French bread ever!
Thanks so much for coming back and letting me know Sharon. I agree! 😉
Can you make it without salami and still have a great taste? Not a fan of salami
Certainly Sherry. I think crumbled bacon would be a great substitute, but you don’t need too either. Cheers!
Looks AMAZING! Going to try for a BBQ tomorrow. Has anybody tried this with pancetta replacing the salami? I am thinking of giving that a shot, cut down on some of the salt (and I LOVE pancetta!).
Will let you know how it turns out.
I’m liking your thinking with the pancetta, although I would pan fry it first to be sure it’s cooked thoroughly then add it. Let me know! 🙂
This looks great! I’ll give it a go with my homemade sourdough. You mentioned it being somewhat salty due to the cheese. I found a low salt version of the Gallo salami that might work help out too.
Just curious, any idea how long this will keep if frozen?
There is just a lot of salt in the onion soup mix and the feta cheese. Just wanted to mention it. I personally find it just fine. The low salt Gallo salami sounds great, I’ll need to look for that one. Thanks Bob. I froze it for 3 weeks and it was fine – plastic wrapped and aluminum foil.
Spanicopita in bread form?? Yes please!! Super comfort food right here!
Thanks Cathleen! Cheese heaven. 🙂