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Feta Spinach Stuffed French Bread Recipe
Ash Tyrrell

Feta Spinach Stuffed French Bread Recipe

I recently tried making this feta spinach stuffed French bread, and I have to tell you—it was a game-changer. From the moment I took the first bite, I knew I had found a new favorite snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 loaf of French bread – choose a fresh crusty loaf; day-old bread tends to be too hard
  • 2 cups fresh spinach chopped – fresh spinach works best; avoid frozen as it adds excess water
  • 1 cup feta cheese crumbled – I always use fresh feta for a creamier texture
  • 1 cup shredded mozzarella cheese – enhances gooeyness and flavor
  • 3 cloves garlic minced – fresh garlic gives the best aroma and taste
  • 2 tablespoons olive oil – helps to sauté the spinach and garlic for rich flavor
  • 1/4 teaspoon black pepper – adjust according to taste
  • 1/4 teaspoon red pepper flakes – optional for a hint of spice
  • 1 teaspoon dried oregano – adds classic Mediterranean flavor
  • 1/2 teaspoon salt – balance the flavors but remember feta is salty

Method
 

  1. First, heat olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant. Then, toss in the chopped spinach, salt, pepper, and oregano, cooking until the spinach is wilted.
  2. Slice the French bread lengthwise, but not all the way through—leave a hinge. Hollow out some of the soft bread from the center to make room for the filling.
  3. Mix the feta and mozzarella cheese into the cooked spinach. Spread the mixture evenly inside the hollowed-out bread. Make sure every bite gets a cheesy, spinachy taste.
  4. Preheat your oven to 375°F (190°C). Place the stuffed bread on a baking sheet and bake for 15–20 minutes, until the cheese is melted and the crust is golden.
  5. Remove from the oven and let it rest for a few minutes. Slice into portions and serve warm for the best flavor.

Notes

  • I always pat the spinach dry to prevent soggy bread.
  • Using fresh mozzarella makes the filling gooey and indulgent.
  • Toasting the bread slightly before stuffing adds extra crunch.
  • I sometimes sprinkle extra feta on top for a cheesy finish.