Feta-Spinach Stuffed French Bread

This week, we tested a feta-spinach stuffed French bread hors d’oeuvre/appetizer recipe from Kevin Is Cooking.

"Feta-Stuffed French Bread," from Make It Likea Man!

I always get a kick out of the first half of January. Everyone pays homage to “eating healthy” for the whole of about two weeks, when the anticipation of game day drives them back to cream cheese. Not to worry; cream cheese isn’t offended by your dalliances with whole grains and Stevia. It knew you’d come crawling back.

I found this recipe for Feta-Spinach Stuffed French bread on one of the blogs I like following: Kevin Is Cooking. It’s dangerously good. I’m not sure if Kevin fully realizes what he’s unleashed on an unsuspecting world in terms of this killer appetizer. It is packed with flavor. It’s gorgeous. And it’s easy to make.

"Feta-Stuffed French Bread," from Make It Like a Man!

Feta-Spinach Stuffed French Bread

What you need to serve 24:

10 oz. package frozen chopped spinach
2 loaves French bread, or 4 baguettes (see notes)

8 oz. cream cheese (room temperature)
½ cup mayonnaise
½ cup sour cream
1 package Lipton onion soup mix
½ tsp fresh cracked black pepper

2 cups mozzarella (separated)
1 cup (8.5 oz.) feta

15 oz. salami, chopped (See notes)

Abbreviated Instructions:

Thaw and drain spinach. Mix cream cheese, mayo, sour cream, soup mix, and pepper. Add half the mozzarella and all the feta. Add the spinach and salami. Hollow out bread. Fill bread, and top with remaining mozzarella. Bake at 350°F for 20-24 minutes, or until top is golden and bubbling. Cool slightly. (For full instructions, see Keviniscooking.com.)

My Notes:

  1. I enjoyed making it, and the Make It Like a Man team was thrilled to try it – so much so, that we decided to make it again, and feature it at party we hosted the week following our initial test. Solid 5 Stars (5 / 5) recipe, Kevin! "Feta-Stuffed French Bread," from Make It Like a Man!
  2. If I never have to cook for 24 people, I’ll be fine with it.
    • You may want to cut this recipe in half. But let’s face it, if you do, you’re going to have just about every ingredient left over, and every time you look at them, the first thing that will come to mind is to throw them all together into something very similar to this baguette stuffing. You might as well make the full recipe, and with the leftover stuffing, consider spreading it on chicken or fish. Or, turn it into a salad dressing. (Salami salad dressing … what? I think it’d turn out to be genius.)
    • However, I was able to pack all the stuffing into two 24-inch baguettes. Granted, I did use only half the salami (see notes), and even so, I had to mound the stuffing – but it seemed totally appropriate.
  3. Spinach:
    • You can thaw it overnight – or even two days ahead – in the fridge, placing it in a plastic bag or on a plate, because it will almost certainly leak. To drain it, press it between layers of paper towels.
    • Try this recipe with 8 oz. chopped, frozen, organic kale instead of the spinach. It’s a bit chewier – but in a good way. And it tastes great.
  4. It’s worth it to splurge on really good bread for this recipe, even though you’re tossing the crumb, for the most part. A really good loaf will be better looking, and will have an outstanding crust. Go to (or pre-order from) your favorite bakery. If you like sourdough, it works nicely here.
    Photo Credit: The Sheridan Parkonian

    Allow me to give a shout-out to my favorite bakery.

  5. Make-ahead:
    • You can mix all the stuffing ingredients ahead, and hold it in the fridge for day, overnight, or more. In that case, there’s no point in waiting for the cream cheese to come to room temperature before mixing the stuffing. Although that means you could make this in the morning and bake it later that day, you do not want to smell feta and salami until after you’ve been out of bed for at least four hours.
    • You can also completely assemble the stuffed baguettes ahead of time, wrap them tightly in foil, and keep them refrigerated for at least two days before baking them.
  6. If you’re using a solid block of feta, just after you dump it into the mixing bowl, give it a couple run-throughs with a butter knife. Mix slowly, but once things get going, 10 seconds on med-high speed will break it down sufficiently.
  7. The first time I made this, I accidentally bought only 8 oz. of salami, and found myself standing in front the KitchenAid, wondering if I should run back to the store. But 8 oz. of chopped salami looked like a shit-ton on the cutting board, so I went with it. I was pleased with the amount in the finished appetizer.
  8. What to do with leftovers: wrap them tightly in foil and refrigerate them (of course). They’ll readily endure a second trip through the oven, and you’ll be hard pressed to tell them from fresh. Or, if it’s just you and you’re not picky, you can nuke two 1-inch pieces for one minute at 50% power. The bread will lose its crunch. but overall you’ll fare better than you would nuking leftover pizza.

This content was not solicited, sponsored, or written in exchange for anything.

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24 thoughts on “Feta-Spinach Stuffed French Bread

    • I know what you mean. I could (and have) eat a really good baguette just as it is. I just love the flavors of this stuffing, though. They’re bold and seem so party-ready.

    • I could not have been more pleased to make it, Kevin, and it’s been absolutely raved over each time. So, thank you!

  1. Given that I am a food snob and to an extent a healthy eater (albeit I eat too much) there’s no way that I could ever purchase Lipton soup mix. However, I’m pretty sure that I could mimic the flavor with real spices and herbs, some chicken broth powder, and so forth, and am really excited to do so! What a fun treat to make!
    Mimi recently posted…Carrot Cider Soup

    • I totally get’cha on that one, Mimi. First time through, I wanted to be true enough to the recipe to use the soup mix. Two things I didn’t mention in the post: 1) It’s not too salty, but it could use less salt. Kevin mentioned this in the original post and suggested dried, minced onion as a substitute. 2) Like you, I have absolutely no use for Lipton Soup. They come two-to-a-pack, though … so the second time I made this appetizer, I decided to use it up. But I determined that the next time, I would try dried onion, with something … and like you, I was thinking chicken. I intend to make it for a party this coming Saturday, and when I do, perhaps I’ll amend this post with a recommendation on substitute spices.

  2. I thought this one sounded familiar! I remember Kevin posting this one, and I thought “Hey, I need to eat that.” And now that you’ve posted it, I once again find myself saying, “Hey, I need to eat that.” Looks amazing, Jeff! I should probably just listen to my inner voice and make this one for the Super Bowl. Also, salami salad dressing. You’re onto something there, my friend. That’s a million dollar idea!
    David @ Spiced recently posted…Buffalo Chicken Nachos

  3. Sometimes you just need kinda junky, kinda fattening, totally tasty food. At least I do! I’ve always thought those living in the Southern Hemisphere have a much easier time “eating healthy” for the New Year — it’s summer there, so everyone is already eating salads. Up here in the frozen north, we need fat. And flavor. Good dish — perfect for our hemisphere.
    John/Kitchen Riffs recently posted…Super Bowl Recipe Roundup

  4. This totally looks perfect for game day! We are having two couples in for the festivities so this is going on the menu for sure! I love that you suggested the baby kale, definitely going for that option. I’m going to leave the salami out as one person is a vegetarian and I don’t want to make extra things just for him.
    Eva Taylor recently posted…Apple Sweetened Strawberry Preserves

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