Cheesy Spinach and Feta Stuffed Bread

Name: Cheesy Spinach and Feta Stuffed Bread
Cook time: 25 min
Yield: 8 servings
Ingredients: 10 ml Olive oil divided; 225 g Baby spinach washed and dried; 200 g Cooked flaky white fish such as cod or haddock, flaked; 170 g Feta cheese crumbled; 85 g Ricotta cheese well-drained; 2 clove Garlic minced; 10 g Fresh dill chopped; 10 g Fresh parsley chopped; 2 g Lemon zest finely grated; 2 g Fine salt divided; 0.5 g Black pepper freshly ground, divided; 0.5 g Red pepper flakes optional, divided; 1 loaf Crusty Italian bread loaf about 450 g, 30 to 35 cm long; 5 ml Olive oil divided; 15 g Unsalted butter melted; 1 g Fine salt divided; 0.5 g Black pepper freshly ground, divided

This side bread is split, filled with a cooked spinach, feta, and fish mixture, then baked until browned and heated through. It works alongside soups, salads, or roasted vegetables.

By Julienne

Cook time: 25 minutes

Servings: 8

Ingredients

10 ml Olive oil divided
225 g Baby spinach washed and dried
200 g Cooked flaky white fish such as cod or haddock, flaked
170 g Feta cheese crumbled
85 g Ricotta cheese well-drained
2 clove Garlic minced
10 g Fresh dill chopped
10 g Fresh parsley chopped
2 g Lemon zest finely grated
2 g Fine salt divided
0.5 g Black pepper freshly ground, divided
0.5 g Red pepper flakes optional, divided
1 loaf Crusty Italian bread loaf about 450 g, 30 to 35 cm long
5 ml Olive oil divided
15 g Unsalted butter melted
1 g Fine salt divided
0.5 g Black pepper freshly ground, divided

Instructions

Preheat the oven to 200 C. Line a baking sheet with parchment paper. In a large skillet over medium heat, use 10 ml olive oil to wilt the spinach in batches, about 2 to 3 minutes total, until fully collapsed and most liquid has evaporated. The spinach is wilted and no wet puddles remain in the skillet.
Transfer the spinach to a cutting board and let it cool briefly, then squeeze it firmly in a clean towel or by hand to remove as much moisture as possible. Chop it finely. The spinach feels dry and clumps together when pressed.
In a mixing bowl, combine the chopped spinach, flaked fish, feta, ricotta, garlic, dill, parsley, lemon zest, 2 g salt, 0.5 g black pepper, and the red pepper flakes if using. Mix until evenly combined. The filling is cohesive, evenly seasoned, and holds together when pressed.
Slice the loaf lengthwise without cutting all the way through the bottom crust, then open it like a book. Gently hollow out some of the soft interior, leaving a 1 to 1.5 cm shell, and spread the remaining 5 ml olive oil over the cut surfaces. The loaf opens cleanly and the interior is lightly coated with oil.
Pack the filling evenly into the loaf, close it gently, and brush the crust with the melted butter. Place on the prepared baking sheet and bake for 18 to 22 minutes, until the crust is browned and the filling is hot through. The bread is crisp on the outside and the filling is steaming hot in the center.
Rest the loaf for 5 minutes before slicing into 8 portions. Serve warm with the remaining salt and black pepper sprinkled over the cut slices, if needed. The filling sets slightly and slices hold together.