The Coziest Cheesy Spinach Stuffed Bread You’ll Ever Make
There’s something magical about pulling apart a loaf of warm, cheesy bread—especially when it’s stuffed with vibrant spinach and melty goodness. I discovered this recipe on a rainy Sunday when my pantry was nearly bare, save for a forgotten bag of spinach and a block of cheese. What started as a “what can I possibly make with this?” moment turned into one of my most-requested recipes by friends and family. Now, it’s my go-to for potlucks, cozy nights in, or whenever I need a little edible hug.
Ingredients You’ll Need (and Why They Matter)
- 1 large round loaf of sourdough or Italian bread – The sturdy crust holds all that cheesy filling without getting soggy.
- 2 cups fresh spinach, chopped – I prefer fresh over frozen for brighter flavor, but in a pinch, thawed and drained frozen spinach works too.
- 1 1/2 cups shredded mozzarella – The classic stretchy cheese we all love.
- 1/2 cup grated Parmesan – Adds that irresistible salty, nutty depth.
- 4 oz cream cheese, softened – The secret ingredient for ultra-creamy filling.
- 3 cloves garlic, minced – Because everything’s better with garlic.
- 1/4 cup butter, melted – Brushed on top for that golden, buttery crunch.
- 1 tsp Italian seasoning – My little flavor booster.
- 1/4 tsp red pepper flakes (optional) – For those who like a gentle kick.
Let’s Make the Magic Happen
Step 1: Prep Your Bread Bowl
Preheat your oven to 375°F (190°C). Take your loaf and carefully cut off the top third—like you’re carving a pumpkin! Use your hands to gently pull out the soft interior, leaving about a 1-inch border. (Save those bread scraps! They make fantastic croutons or breadcrumbs.)
Step 2: Wilt the Greens
In a skillet over medium heat, sauté the spinach with a drizzle of olive oil just until wilted—about 2 minutes. Add the garlic in the last 30 seconds until fragrant. Transfer to a bowl and let it cool slightly. (Pro tip: Press the spinach against the bowl with a spoon to remove excess liquid—this keeps your bread from getting soggy.)
Step 3: Create the Cheesy Filling
In that same bowl, mix the spinach with mozzarella, Parmesan, cream cheese, Italian seasoning, and red pepper flakes if using. The cream cheese might resist at first, but keep stirring—it’ll come together into the most luscious, cohesive filling. Taste and adjust seasoning here (I sometimes add a pinch more garlic powder if I’m feeling extra).
Pro Tips, Variations, and Substitutions
This cheesy spinach stuffed bread is wonderfully forgiving, so don’t be afraid to make it your own! Here are some ways to customize it:
- Cheese Swap: Not a fan of mozzarella? Try sharp cheddar, pepper jack, or even crumbled feta for a tangy twist.
- Add Protein: Stir in cooked bacon, shredded chicken, or diced ham for extra heartiness.
- Spice It Up: A pinch of red pepper flakes or a dash of hot sauce will give it a nice kick.
- Fresh Herbs: Toss in chopped basil, parsley, or dill for a burst of freshness.
What to Serve With Cheesy Spinach Stuffed Bread
This golden, gooey bread is a star on its own, but it pairs beautifully with so many dishes! Here are a few favorites:
- A cozy bowl of tomato soup or creamy roasted red pepper soup
- A crisp green salad with a lemony vinaigrette
- Grilled or roasted chicken for a complete meal
- Charcuterie board with cured meats and olives for a party spread
Storage and Reheating Tips
If (by some miracle) you have leftovers, here’s how to keep them tasting fresh:
- Storage: Wrap tightly in foil or store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm slices in the oven at 350°F for 5–10 minutes until the cheese is melty again. A quick zap in the microwave works too, but the oven keeps the crust crispier.
- Freezing: You can freeze the unbaked stuffed bread for up to 2 months—just thaw before baking as directed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much liquid as possible before mixing it into the filling. Frozen spinach works like a charm.
Can I make this ahead of time?
Yes! Assemble the stuffed bread, wrap it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s cold from the fridge.
What if I don’t have a baguette?
No worries—a loaf of Italian or French bread works just as well. Just adjust the baking time if the loaf is thicker.
Is there a way to make this vegetarian?
It already is! Just double-check that your cheeses are vegetarian-friendly (some contain rennet).
Final Thoughts
There’s something truly magical about pulling apart warm, cheesy stuffed bread and watching those strings of mozzarella stretch with every bite. Whether you’re serving it as a comforting weeknight side or the star of your next gathering, this recipe is sure to become a favorite. Happy baking—and even happier eating!
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Cheesy Spinach Stuffed Bread
Description
A delicious pull-apart bread stuffed with creamy spinach and melted cheese, perfect for sharing.
Ingredients
For the Crust:
- 1 loaf French bread
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the French bread horizontally, leaving one side attached to create a hinge.
- In a bowl, mix together spinach, mozzarella, cream cheese, Parmesan, garlic, red pepper flakes, salt, and black pepper.
- Spread the filling evenly inside the bread. Close the bread and brush the top with melted butter.
- Wrap the stuffed bread in foil and bake for 20 minutes. Unwrap and bake for an additional 10 minutes until golden and crispy.
- Let cool slightly before slicing and serving.
Notes
You can customize the seasonings to taste.
