Feta Spinach Stuffed French Bread2017-03-20T23:20:17-04:00

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    • The Quacker Factory
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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:

      1 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 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 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 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.

      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.

      (This recipe was acquired from KevinisCooking.com)

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