The best delicious Sue's Spinach Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sue's Spinach Bread recipe today!
Hello my friends, this Sue's Spinach Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sue's Spinach Bread is amazingly delicious, and addictive, everyone will be asking for more Sue's Spinach Bread.
What Makes This Sue's Spinach Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sue's Spinach Bread.
Ready to make this Sue's Spinach Bread Recipe? Let’s do it!
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1 lb Fresh spinach
6 Cloves fresh garlic (or
-more!) (up to 8)
6 (or more!) small, dried
-chiles, such as piquins or
-African Devils (up to 8)
2 Loaves (8-oz) “frenchettes”,
-or 1 1-lb loaf french bread
Olive oil
Butter (optional)
Salt (optional)
12 oz Chunk mozzarella cheese
This is so easy, it hardly needs writing up. All my friends love this, so I
thought I’d pass it along. Please excuse the lack of “exact” measurements,
but I cook by intuition and guesswork. Feel free to improvise!
Thoroughly wash spinach; drain as thoroughly as possible. Tear the larger
leaves into smaller pieces.
Mince garlic.
Heat olive oil in large skillet or wok and add garlic. Saute for a few
minutes and add spinach. Saute until spinach is limp. Crumble chiles into
spinach. If there is a lot of water in the pan from the spinach, you may
want to remove spinach to a dish, reduce the liquid on high heat, and then
return spinach to the pan. Be careful not to overcook spinach.
Slice frenchettes lengthwise. If using a whole french bread, slice loaf in
half, and slice halves lengthwise. Butter and lightly salt halves (this is
optional).
Slice mozzarella cheese (I prefer slicing a chunk of cheese over using
packaged shredded cheese).
Place bread onto pizza pan or cookie sheet. Spread spinach onto bread. Top
with sliced cheese. Bake at 300 – 325 for about 15 – 20 minutes, or until
cheese is gooey and bread is crispy. Do not let cheese burn.
Remove from oven and slice into 2 inch pieces. Makes about 24 pieces, and
serves 8 – 12 as an appetizer.
The variations here are endless: add mushrooms or capers or a few anchovies
or sliced black or green olives to the spinach; use diced fresh chiles
instead of dried (habs are great if your guests are into it!); try feta or
provolone with or instead of mozzarella, etc, etc.
I would be interested in hearing from anyone who tried this or tried their
own variation. I bet Popeye never thought of adding chiles to his spinach!
Yields
1 Servings
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