“This is such an easy side dish for a weeknight meal or a casual cookout with friends, and it disappears quickly! Goes great with beef, pork or chicken. You can use French bread, Italian, or even small hoagie rolls for individual servings. Just be sure the loaf is 'whole' instead of sliced or split!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook spinach according to package directions; drain well.
  2. Melt butter in a medium pan; add onion, sauteeing until tender.
  3. Remove from heat and add well-drained spinach, stirring to combine.
  4. Chop cheese into fairly small pieces and add to spinach, stirring until cheese melts.
  5. (It won't melt completely, but you'll have a nice'soupy' mixture rather than solid chunks of cheese. If the spinach has cooled off a lot, you may need to put the pan back over low heat and stir for a couple of minutes to help it along.) Cut a large section out of the center of the bread, leaving approximately a one-inch shell on the bottom and sides.
  6. Pour spinach mixture evenly into hollowed-out loaf and top with shredded Mozzarella.
  7. Wrap loaf in aluminum foil (make a'tent' so the cheese won't all stick to the foil!) and bake at 350 degrees for approximately 10 minutes, until cheese melts and spinach is thoroughly heated.
  8. Note: You can make the stuffing early in the day, but it's best to assemble it at the last minute so the bread doesn't get soggy.

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