Spinach & Cheese Stuffed Bread
This Baked Spinach & Cheese Stuffed Bread is an impressive, shareable appetizer! A crusty loaf is stuffed with a creamy blend of spinach, ricotta, mozzarella, and Parmesan, then baked until golden and oozing with cheese.
Servings: 8 servings
Calories: 320kcal
Equipment
- Baking Sheet
- Serrated Bread Knife
Ingredients
- 1 large round loaf crusty bread (e.g., sourdough)
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 10 oz package frozen chopped spinach, thawed & squeezed very dry
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup (1/2 stick) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Place loaf on a baking sheet. Using a serrated knife, cut a cross-hatch pattern into the top, 1" apart, without cutting through the bottom.
- In a bowl, mix cream cheese, ricotta, 1 cup mozzarella, Parmesan, dry spinach, garlic, garlic powder, onion powder, salt, and pepper until combined.
- Gently pry open the cuts and stuff the filling into all the crevices of the loaf. Top with remaining ½ cup mozzarella.
- Drizzle the entire loaf with melted butter. Bake for 20-25 mins until golden, cheese is bubbly, and loaf is heated through.
- Let cool for 5 minutes. Serve warm, pulling apart pieces or slicing.
Notes
Pro Tips: The most crucial step is to thaw frozen spinach and squeeze out ALL excess moisture using a clean kitchen towel to prevent a soggy filling. For the best structure, use a round loaf with a sturdy crust like sourdough. If the top browns too quickly during baking, tent it loosely with foil.