FETA SPINACH STUFFED FRENCH BREAD #dinner #appetizer

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!

Also Try Our Recipe : CHICKEN TERIYAKI QUINOA BOWL

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

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.