Quick Spinach Bread – a delicious recipe with baby spinach, mozzarella cheese, mayo, Parmesan, garlic, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wilt the spinach leaves in a pan with a couple of tablespoons of water. Cool and then squeeze as dry as possible. Chop the leaves and then place them in a medium mixing bowl.
2
Stir in the cheeses, mayo, garlic, butter and aleppo pepper until everything is thoroughly combined.
3
Preheat the oven to 400F. Slice the baguette lengthwise and then cut each half in half again. Divide the spinach mixture over the cut sides of the bread. Bake in the preheated oven for about 15 minutes or until the spinach/cheese mixture looks melted and the edges of the bread are just starting to brown a bit.
4
NOTE: If making this as an appetizer, just slice the baguette in half, spread the spinach mixture over and then cut in small slices after baking.
289
kcal
Calories
15
g
Fat
22
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 ounces baby spinach leaves(leave the stems on), 1 1/2 cups shredded part skim mozzarella cheese (shred your own), 1/4 cup mayo, 1/4 cup finely grated Parmesan, and more.
Yes, Quick Spinach Bread 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.
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