Monday, November 25, 2013

Spinach Bread Bowls

Recently, I made these delicious Spinach Bread Bowls. I'd sampled them at a party a few weeks before and knew I had to make them.

The original recipe is at The Picky Palate, while the recipe I'm going to share with you today is my modified version.

  • Dough to fit a 12 count muffin pan or 1 roll of refrigerated french bread loaf, Pillsbury's Simply Perfect
  • 2 tablespoons olive oil
  • 2 cups chopped spinach
  • 1 clove garlic, minced
  • 4 ounces cream cheese, garden vegetable flavor
  • 1/2 cup sour cream
  • 2 tablespoons parmesan cheese
  • 1/8 teaspoon garlic salt
  • 1/8 table salt
  • 1/8 black pepper
  • 1/3 to 1/2 cup mozzarella cheese
  • Flour for the refrigerated bread loaf
  1. Preheat oven to 350 degrees.
  2. Butter/grease/spray muffin pan.
  3. Remove bread from packaging and slice into 12 equal parts (flour the cutting board and knife). Press each slice flat, then press into each muffin space.
  4. Heat olive oil in skillet over medium high heat. Add spinach and cook until wilted, 3-5 minutes, stirring frequently. Stir in the garlic; cook about one more minute.
  5. In a medium bowl, mix together cream cheese, sour cream, cooked spinach, salts and pepper until well blended.
  6. Scoop mixture into the center of each bread bowl.
  7. Top with the mozzarella cheese.
  8. Bake 15-17 minutes until the cheese is melted and browning occurs at the edges.
  9. Remove from the oven and let cool about 3-5 minutes before removing from the muffin pan.
  10. Serve warm.
  • Prepare the spinach in advance. Wash and dry the spinach the day before. I used fresh spinach for this recipe and it took me about an hour to chop up 2 cups. In my defense, I was watching TV while chopping! The second time I made this, I finely chopped the spinach, as my niece complained it was a little too stringy the first time.

  • On using the Pillsbury bread loaf: The Picky Palate says to cut into 10 slices, but I had no problem cutting the loaf into 12 slices. First, I cut the loaf in half, then each half was halved again. I was then left with 4 parts, which I easily sliced into 3 equal parts to arrive at 12 slices.
  • If you're not a fan of the garden vegetable cream cheese, then switch to regular cream cheese.
I think next time I make these, I'll make my own dough from scratch instead of buying a premade loaf. Homemade bread always tastes better to me.

Thanks so much for stopping by.

1 comment:

Cottage and Broome said...

These look so yummy, I like any thing with spinach and cheese! Have a happy thanksgiving, Laura