Feta Spinach Stuffed French Bread
User Reviews
4.8
Feta Spinach Stuffed French Bread
Description
Feta Spinach Stuffed French Bread features a blend of creamy cheeses including cream cheese, sour cream, mayonnaise, mozzarella, and feta combined with thawed, drained spinach and diced salami. The French bread loaf is hollowed out to create a sturdy vessel for the filling, which is mixed to balance the sharpness of feta with the creamy textures and the savoriness of salami and onion soup mix. Baking until golden and bubbling forms a crisp top layer from the mozzarella.
The filling’s creaminess contrasts nicely with the crusty French bread, making it suitable as a warm appetizer or side for gatherings. The use of onion soup mix adds a layered savory depth, and the combination of salami and spinach provides a balance of flavors and textures.
Adjust the seasoning if you’re sensitive to salt, as feta and onion soup mix contribute saltiness. The bread's hollowing technique preserves enough crust to contain the filling without leakage, and the mixture is evenly spread for consistent flavor in each slice. Allowing the bread to cool slightly before slicing helps to maintain the filling’s shape.
Ingredients
- FILLING:
- 8 oz cream cheese room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 onion soup mix See Note 1, Lipton brand
- 1/2 tsp black pepper fresh cracked
- 2 cups mozzarella cheese separated
- 1 cup feta cheese
- 10 oz spinach frozen, chopped, package
- 24 lices salami chopped (See Note 2, sliced rounds
- 2 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.
Notes
- Drain and press the spinach thoroughly to prevent a soggy bread base.
- If salt is a concern, reduce the onion soup mix or substitute with dried onions or onion powder.
- Use diced salami slices to evenly distribute meat flavor throughout the filling.
- Save scooped-out bread pieces for other uses like croutons or breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 579mg | 24% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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