Potato Bread Stuffing With Baby Spinach And Feta Ch

Name: Potato Bread Stuffing With Baby Spinach And Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Kirkland Signature Extra Virgin Olive Oil; 2 cups sweet onions in small dice; 2 cups celery in small dice; 2 cups grated carrots; 1/4 cup chopped garlic; 2 tablespoons ground sage; 2 tablespoons ground thyme; 1 pound baby spinach, washed and dried; 1 loaf potato bread (32 ounces), cut in small cubes; 2 cups crumbled Greek teta cheese; 1 bunch (about 4 ounces) fresh Italian parsley,; washed, dried and roughly chopped; 32 ounces (4 cups) organic chicken broth; 2 eggs; Nonstick spray or parchment paper

Servings: persons

1 cup Kirkland Signature Extra Virgin Olive Oil
2 cups sweet onions in small dice
2 cups celery in small dice
2 cups grated carrots
1/4 cup chopped garlic
2 tablespoons ground sage
2 tablespoons ground thyme
1 pound baby spinach, washed and dried
1 loaf potato bread (32 ounces), cut in small cubes
2 cups crumbled Greek teta cheese
1 bunch (about 4 ounces) fresh Italian parsley,
washed, dried and roughly chopped
32 ounces (4 cups) organic chicken broth
2 eggs
Nonstick spray or parchment paper

1
Preheat the oven to 375 F.
2
In a large stockpot, heat olive oil, then add
3
onions, celery, carrots and garlic. Cook for
4
10 minutes or until mixture is semisoft. Stir
5
in sage and thyme. Add baby spinach and
6
cook until wilted, about 5 minutes. Pour the
7
mixture into a large bowl and add potato
8
bread, feta cheese and parsley.
9
Combine chicken broth and eggs, and
10
whip. Pour liquid into vegetable mixture,
11
and mix until all the ingredients are blended.
12
Use nonstick spray or parchment paper to
13
line two 9 x 13-inch pans and pour in the
14
stuffing. Bake for 40 to 45 minutes. Garnish
15
with your favorite herb. Makes 12 servings.

1404

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Kirkland Signature Extra Virgin Olive Oil, 2 cups sweet onions in small dice, 2 cups celery in small dice, 2 cups grated carrots, and more.

Yes, Potato Bread Stuffing With Baby Spinach And Feta Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Bread Stuffing With Baby Spinach And Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions