My first contemplations when needing to make spanakopita was the crunchy outside the sheets of phyllo batter get in the wake of heating. That crunch was what I was searching for in these. Well what I thought was phyllo batter, or fillo, anyway you need to spell it, was puff baked good sheets. That wasn't getting down to business, so a crisp portion of french bread would do.
Playing off the Lipton Onion Soup blend formula for plunge, I included feta, mozzarella, cleaved spinach, salami and couple of different treats. Stuff the portion, sprinkle considerably more mozzarella on top and in the stove it went. Presently feta cheddar is a little on the salty side, so if that is a conceivable issue for you I would utilize half of the onion soup blend, or 2 teaspoons dried onions.
This simple, gooey, velvety Feta Spinach Stuffed French Bread is ridiculously rich and scrumptious. It helps me to remember a Greek spanakopita, however all stuffed inside a magnificent portion of sourdough bread. Cut, it's an ideal canapé for gatherings!
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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
- 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.
- Visit bit.ly/2OEzDhV for full instructions.
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