Author Notes
I make this often as a side for grilled meats but it can also be an appetizer when cut in smaller pieces or a snack or even lunch/dinner. —inpatskitchen
Ingredients
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10 ounces
baby spinach leaves(leave the stems on)
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1 1/2
cups shredded part skim mozzarella cheese (shred your own)
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1/4 cup
mayo
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1/4 cup
finely grated Parmesan
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2
large garlic cloves put through a garlic press
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2 tablespoons
softened butter
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1/4 to 1/2 teaspoons
aleppo pepper ( or a dash of cayenne if you don't have aleppo)
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one
12 inch baguette
Directions
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Wilt the spinach leaves in a pan with a couple of tablespoons of water. Cool and then squeeze as dry as possible. Chop the leaves and then place them in a medium mixing bowl.
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Stir in the cheeses, mayo, garlic, butter and aleppo pepper until everything is thoroughly combined.
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Preheat the oven to 400F. Slice the baguette lengthwise and then cut each half in half again. Divide the spinach mixture over the cut sides of the bread. Bake in the preheated oven for about 15 minutes or until the spinach/cheese mixture looks melted and the edges of the bread are just starting to brown a bit.
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NOTE: If making this as an appetizer, just slice the baguette in half, spread the spinach mixture over and then cut in small slices after baking.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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