Stuffed Spinach Bread Recipe

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Stuffed spinach bread

Lucille Hoerle

By
@hoerlel

I got this recipe from a co-worker many years ago and I have been making it for pot lucks ever since. It is delicious warm or cold and it is even good if you are cooking for vegetarians, but your meat eating man will enjoy it too.

Sorry about the caps. This recipe is in my computer with the caps.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Ingredients

1 can(s)
cora articoke hearts (not marinated) drain & chop fine
10 oz
mozzarella (shredded)
1 1/2 c
grated parm cheese
6 clove
garlic
1/2 c
oil
1 stick
margarine (melted)
2 box
chopped frozen spinach (cook and drain)
oregano, garlic salt, pepper, salt to taste
2
loaves of italian bread
1/2 stick
margarine (to brown top of breads)

Directions Step-By-Step

1
COOK SPINACH AND DRAIN AS MUCH WATER AS POSSIBLE.
DRAIN AND CHOP FINE THE ARTICOKE HEARTS.

MIX TOGETHER: SPINACH, ARTICOKE HEARTS, SHREDDED MOZZARELLA, GARLIC,OIL, 1 STICK MARGARINE, OREGANO, GARLIC SALT, PEPPER AND SALT.

CUT ITALIAN BREADS LENGTHWISE AND PEEL OUT MOST OF THE BREAD (DO BOTH THE TOP AND BOTTOM HALVES) AND ADD TO THE STUFFING MIXTURE.

FILL THE ITALIAN BREADS WITH THE STUFFING MIXTURE AND COVER WITH TOP OF ITALIAN BREAD. RUB SOFT MARGARINE ON TOP OF THE BREADS AND SPRINKLE WITH OREGANO AND A LITTLE GARLIC SALT.

COVER WITH ALUMINUM FOIL AND BAKE 25 MINUTES AT 400 DEGREES. (CHECK AFTER 20 MINUTES).

WHEN SLIGHTLY COOLED, SLICE AND SERVE. (CAN BE SERVED WARM OR COLD).

BON APPETIT!

About this Recipe