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, Â 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
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.
I can tell by the post and the ingredients that this is going to be stellar! Making it next weekend … thanks for sharing your gift !
The pleasure is all mine. Enjoy Angela!
Great recipe!
Only thing I would change is to just use one loaf and split it in half, rather than plan to buy two. I did find that the amount of the filling was a bit on the scant side, so a full (large) loaf could easily be fully utilized.
I am glad you enjoyed it! Thanks!
Can the mixture be served cold/room temp, or does it need to be baked? Or, instead of stuffing the bread, can the bread be sliced and the mixture spread on top then baked?
I find it best to have it stuffed and baked but let me know if you try it!
Made this for the first time!! Such a hit, me TV time will do baguettes, it was hard with French loaves as the cheese was going out as cutting. It’s a keeper!!’
One of my favs!
What kind of banquet do you suggest?
A long french baguette is great for finger food!
I’d like like to make this recipe this Saturday, can I make the filling/stuffing on Friday leave it in the fridge until the next day when I bake?
Hi Ada! Yes you can do that! Let me know how you enjoy the recipe!
Want to use this at my daughter’s wedding. Will it mess it up to heat it up in microwave?
Can you freeze the left over spread
Sure I have and it’s fine.
Can I freeze the assembled spread + bread and bake it later?
Definitely Kate.
I made this for Christmas this year and it got rave reviews. Great recipe. I will definitely make this again.
Excellent! Love to get comments like this Peggy. Have a Happy New Year!
can you use fresh spinach for this?
Certainly, just be sure to have the 10 ounces after it’s cooked, drained and be sure to squeeze out excess water.