Feta Spinach Stuffed French Bread

This easy, cheesy, creamy Feta Spinach Stuffed French Bread is deliriously rich and tasty. It reminds me of a Greek spanakopita, but all stuffed inside a wonderful loaf of sourdough bread. Sliced, it’s a perfect appetizer for parties!



  • 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


  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.


  • 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 dehydrated onions or 1 teaspoon onion powder.
  • I used a 15 oz package of Gallo Italian Dry Salami slices and chopped them. It was 24 slices total for the recipe.

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