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Feta Spinach Stuffed French No Yeast Bread

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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

Nutritional information

18.8g
Fat
7.1g
Sat Fat
20g
Carbs
11.4g
Protein
318
Calories
1.5g
Sugars

Feta Spinach Stuffed French No Yeast Bread

This easy, cheesy, creamy Feta Spinach Stuffed French Bread is deliciously rich and tasty.

Directions

This easy, cheesy, creamy Feta Spinach Stuffed French Bread is deliriously rich and tasty. Check out my new video to see how easy this comes together. 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?.
Check out the below to know more about Feta Spinach Stuffed French No Yeast Bread.

Recipe Credit: Keviniscooking



Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

Recipe 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 onions.

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