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stuffed spinach bread

(1 rating)
hoerlel avatar
Recipe by
Lucille Hoerle
@hoerlel
Summit, NY

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For stuffed spinach bread

  • 1 can
    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)

How To Make stuffed spinach bread

  • 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!
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