Simple Strategy to Trying out Feta Spinach Stuffed French Bread Recipe for Your Family

Feta Spinach Stuffed French Bread Recipe

I consistently receive a kick out from this first half January. Everybody else pays homage into “eating healthy” for your around a couple of weeks, even once the expectation of match afternoon pushes them straight back again to cream-cheese.

I discovered this recipe to get Feta-Spinach Stuffed French bread a few of those blogs that I enjoy after: Kevin Is Cooking. It’s dangerously excellent. I am not positive if Kevin fully understands what he has unleashed on a real universe concerning the killer appetizer. It’s filled with flavour. It’s magnificent. And it’s really simple to make.

I enjoyed building it, and also the Make It Like a Man team was thrilled to take to it so much so people chose to make it , and show it in party we hosted that the week after our initial evaluation.


  • 10 ounce package frozen chopped spinach.
  • Two loaves French bread
  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour Lotion
  • Inch bundle Lipton onion soup mixture
  • 1/2 tsp refreshing Cracked black pepper
  • 2 cups Mozzarella (split)
  • 1 cup feta


  1. Thaw and drain spinach. Insert half the mozzarella and of the feta. Loaf bread. Cool slightly.
  2. You may choose to cut this recipe in half an hour. But let us face it, even if you really do, you are going to own pretty much every single fixing left and each time you start looking at them, very first thing would spring into mind is always to throw all of them together in to something very much like the baguette stuffing. You may also make the entire recipe, also with the entire leftover, look at dispersing it on chicken or fish. Or, change it in to a salad dressing table.
  3. But I managed to package all of the stuffing to two 24-inch baguettes. Granted I’d utilize just half of the salami (see notes), and nevertheless I’d to mound the stuffing — however it looked totally appropriate.


  • It is possible to thaw it immediately — and maybe two weeks beforehand — at the ice box, setting it in a plastic tote or onto a plate, since it is going to almost undoubtedly escape.
  • Test this recipe together with 8 ounces. Chopped, rooted, organic ginseng rather than the spinach. It’s somewhat chewier — in a fantastic way. Also it tastes terrific.
  • It’s well worth it to splurge on very excellent bread for this particular recipe, though you are pitching the crumb, for the large part. An excellent loaf will probably soon be appearing, also is going to have an outstanding crust.
  • You may mix all of the stuffing ingredients beforehand, and then hold it at the ice box daily, over night, or even longer. If that’s the circumstance, there isn’t any use in looking forward to your cream cheese to come to room temperature before blending the stuffing. Even though which usually means that you may make this at the morning and inhale it after daily, you don’t desire to smell feta and salami until once you are out of bed to get four weeks.
  • You could also completely build the stuffed baguettes beforehand, wrap them in foil, and then keep them simmer for a minimum of 2 weeks before baking them.

If you should be having a sound block of feta, only after you ditch it in the mixing bowl, then give it a couple of run-throughs having a butter knife. Mix slowly, but once things get moving, 10 moments on med-high rate will break down it satisfactorily.

The very first time that I made this, I unwittingly purchased just 8 ounces. Of all salami, also found myself standing before the Kitchen-Aid, wondering when I will return into the shop. However 8 ounces. Of sliced salami looked just like a shit-ton onto the very board, therefore that I moved with it. I was delighted about the total amount from the final appetizer.