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Feta Spinach Stuffed French Bread Recipe
Ben Carraoli

Feta Spinach Stuffed French Bread Recipe

I still remember the first time I made this feta spinach stuffed French bread, because it disappeared faster than I expected. I wanted something creamy, savory, and easy to share, and this recipe delivered on every level.
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Prep Time 10 minutes
Cook Time 24 minutes
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese — softened for smooth mixing and a creamy base
  • ½ cup mayonnaise — adds richness and keeps the filling moist
  • ½ cup sour cream — balances the cheese with a light tang
  • 1 packet onion soup mix — brings deep savory flavor without extra seasoning
  • ½ tsp black pepper — freshly ground gives better aroma
  • 2 cups shredded mozzarella cheese divided — melts evenly and creates a golden topping
  • 1 cup crumbled feta cheese — salty and tangy perfect with spinach
  • 10 oz frozen chopped spinach thawed and well-drained — excess moisture must be removed
  • 24 slices salami chopped (optional) — adds a salty, meaty bite
  • 2 large French bread loaves or 4 baguettes — sturdy enough to hold the filling

Method
 

  1. I start by preheating the oven to 350°F so it’s ready when the bread is assembled. While the oven heats, I thaw the spinach and squeeze it firmly to remove all excess water. This step is important to avoid soggy bread.
  2. Next, I slice the French bread lengthwise and gently remove the soft inside portion. I leave a thick shell so the bread stays sturdy while baking. The removed bread can be saved for breadcrumbs or another recipe.
  3. In a large bowl, I combine the cream cheese, mayonnaise, sour cream, onion soup mix, and black pepper until smooth. Then I mix in half of the mozzarella, all the feta, spinach, and salami. Everything should be evenly coated and creamy.
  4. I divide the filling between the bread loaves and spread it evenly from end to end. After that, I sprinkle the remaining mozzarella cheese on top for a golden finish.
  5. The stuffed bread goes into the oven for about 20–24 minutes. Once the cheese is bubbling and lightly browned, I remove it and let it cool slightly before slicing.

Notes

  • I always squeeze the spinach twice to remove every bit of moisture
  • Toasting the hollowed bread for 5 minutes before stuffing adds extra crunch
  • I let the bread rest for a few minutes after baking so slices hold together
  • Adding fresh herbs right before serving boosts both flavor and appearance