Air-Fried Spinach, Caramelized Onion & Feta Round Bread

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Ingredients

Active Time: 20 minutes / Total Time: 30 minutes / Servings: 8

  • 1 round sourdough loaf 7¼ inches
  • Cooking spray
  • ounces frozen spinach thawed
  • ounces sour cream
  • ½ cup grated cheddar
  • 1 package 2 ounces French onion soup mix
  • ¼ cup caramelized onions see tip below
  • ounces feta crumbled
  • Baby carrots cucumber sticks, cherry tomatoes, and quartered Belgian endive, to serve

Instructions

  • Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.
  • Slice the top from the sourdough loaf, ensuring the base is about 1½ inches high.
  • Neatly cut out the bread center in one piece, leaving a ¼-inch-thick shell.
  • Cut the bread center into eight wedges to make dippers.
  • Spray the inside of the bread shell, the cut side of the lid, and the dippers with cooking spray.
  • Carefully pull out the air fryer pan and basket, then place the bread shell in the basket.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 325°F and set the timer for 3 minutes, or until the bread shell is golden and crisp.
  • Transfer it to a tray.
  • Repeat this step for the bread lid and the dippers.
  • Meanwhile, squeeze out the excess liquid from the thawed spinach.
  • Combine the spinach, sour cream, cheddar, soup mix, caramelized onions, and 2 tablespoons of water in a medium bowl.
  • Spoon the spinach mixture into the bread shell, then scatter it with crumbled feta.
  • Place the filled bread loaf in the basket.
  • Keep the temperature set at 325°F and set the timer for 10 minutes to heat the filling through.
  • Serve the bread loaf with the prepared bread dippers and assorted vegetables.
  • Tear the bread lid into pieces to make extra dippers.

Notes / Tips / Wine Advice:

To make caramelized onions, thinly slice one large onion and cook in a pan with a little olive oil over low heat until soft and golden.
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