Spinach, Caramelized Onion & Feta Round Bread
Equipment
Ingredients
Active time: 20 minutes / Start to finish: 30 minutes
- 1 round sourdough loaf 7¼ inches
- Cooking spray
- 6½ ounces frozen spinach thawed
- 9½ ounces sour cream
- ½ cup grated cheddar
- 1 package 2 ounces French onion soup mix
- ¼ cup caramelized onions see tip below
- 1½ 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 bread 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, onion relish, 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.