Spinach Bread from Holly Clegg

This creamed spinach topped bread has more versatility, serve as a bread, appetizer, or perfect with soup to complete the meal.


2 (10-ounce) packages frozen chopped spinach
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1/4 teaspoon hot sauce
Salt and pepper to taste
1 loaf French bread, sliced in half lengthwise
1 1/2 cups shredded skim mozzarella cheese


  • Prepare the spinach according to package directions; drain well.
  • In a small non-stick saucepan coated with non-stick cooking spray, saute the garlic and stir in the spinach and flour.
  • Gradually stir in the milk, hot sauce, and salt and pepper.
  • Cook over medium heat until thickened and bubbly. Spread the spinach mixture on each cut half of the French bread.

Makes 16 slices

To Prepare and Eat Now: Preheat the oven to 350 degrees F. Sprinkle breads with mozzarella cheese. Place bread halves on a non-stick baking sheet and bake for 10 minutes or until the cheese is melted and the bread is crispy.

To Freeze: After spreading spinach on bread, let cool to room temperature, wrap each half separately, label and freeze.. Recommended freezing time:  up to 2 months.

To Prepare After Freezing:
Defrost. Preheat oven to 350 degrees F. and place each bread half on a baking sheet.  Bake for 7 minutes, sprinkle with cheese and return to oven and continue baking until the cheese is melted.  If baking directly from the freezer, add extra cooking time.