Spinach, Caramelized Onion, and Feta Stuffed Sourdough Bread
Spinach, Caramelized Onion, and Feta Stuffed Sourdough Bread
Equipment
Ingrediënten
Prep Time: 20 minutes / Total Time: 30 minutes
- 1 round sourdough loaf 7¼ inches
- Cooking spray
- 6½ ounces of frozen spinach thawed
- 9½ ounces of sour cream
- ½ cup of grated cheddar cheese
- 1 package 2 ounces of French onion soup mix
- ¼ cup of caramelized onions instructions below
- 1½ ounces of crumbled feta cheese
- Baby carrots cucumber sticks, cherry tomatoes, and quartered Belgian endive for serving
Instructies
- Preheat your 5- or 6-quart air fryer to 325°F for 3 minutes.
- Slice the top off the sourdough loaf, leaving the base with about a 1½-inch height.
- Carefully hollow out the bread center, creating a ¼-inch-thick shell.
- Cut the removed bread center into eight wedges to use as dippers.
- Spray the inside of the bread shell, the cut side of the lid, and the dippers with cooking spray.
- Remove the air fryer pan and basket, and place the bread shell in the basket.
- Return the pan and basket to the air fryer.
- Keep the temperature at 325°F and set the timer for 3 minutes to cook until the bread shell becomes golden and crisp.
- Transfer the bread shell to a tray.
- Repeat this process with the bread lid and dippers.
- While the bread is cooking, remove excess liquid from the thawed spinach.
- In a medium bowl, combine the spinach, sour cream, grated cheddar cheese, French onion soup mix, caramelized onions, and 2 tablespoons of water.
- Spoon the spinach mixture into the bread shell, then sprinkle with crumbled feta cheese.
- Place the filled bread loaf back into the basket.
- Keep the temperature at 325°F and set the timer for 10 minutes to heat the filling.
- Serve the stuffed sourdough bread with the prepared dippers and an assortment of vegetables.
- Tear the bread lid into pieces to create extra dippers.
Notes / Tips / Wine Advice:
To make caramelized onions, cook 3 pounds of sliced onions in a slow cooker with 1/2 cup of unsalted butter and 1/2 teaspoon of salt. Stir and cook on high for 8 hours. Store caramelized onions in an airtight container in the refrigerator for up to 5 days. Enjoy!
