FETA SPINACH STUFFED FRENCH BREAD

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!

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.

What left this was a remarkably delectable and velvety filling all enveloped by french bread. The outside was firm crunchy, and the thick, velvety spinach filling was actually what I was trusting it to be – every one of the makings of a spanakopita filling!

So I completed a taste testing with companions that night. I made this two diverse ways, well truly in two distinct sizes of french bread. The outcomes were super, with some cherishing the bigger portion rendition and the others burrowing the littler roll form. Both concurred the feta spinach filling was free great.

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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

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.

For more detail : bit.ly/2LnS0V8

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