Spinach and Cob Loaf Recipe
Spinach and Cob Loaf Recipe
I made this Spinach and Cob Loaf for about the billionth time last Saturday night and I was really surprised when one of my guests told me she’d never seen it before. I thought everybody knew about this. This is a massive crowd pleaser and kids love this too. In fact, I used to serve this as a main meal quite often when the kids were smaller because they devoured it and I figured ‘hey, they’re eating spinach, winning’. Not only can you eat the bowl, the lid is ripped up into pieces for scooping up the filling. Buy extra rolls, or a French bread stick and cut that up too, and if you really want to get everyone eating their vegetables, slice up some carrot and celery sticks to use as spoons too.
You may have seen this served cold, un-baked and were probably not all that impressed. I have been massively disappointed a couple of times when I’ve had it served up that way to me at a party. It is just not as good. In fact, I would go so far to say as it’s not comparable at all.
A couple things to note: make sure you leave the cream cheese out to soften or it will go lumpy. If you are in a hurry, you can pop it into the microwave briefly. Mash it up smoothly on its’ own first before adding the other ingredients. The second thing to note, is that it can take quite a while to get hot in the centre depending what temperature the filling is when you add it – the bread is quite a good insulator so you may need to allow up to an hour. To test it, just poke a knife into the centre and touch it with your finger to see when it’s hot enough.
Ingredients
1 large round ‘cob’ bread
1 200g tub of sour cream
1/2 small packet of frozen spinach, thawed and drained (the finely chopped one)
250g Philadelphia cream cheese, softened
250g bag of tasty shredded cheese
1 pkt Spring Vegetable instant soup mix (dehydrated)
Extra crusty rolls, carrot & celery sticks
Method
Pre-heat oven to 180C
With a sharp knife, cut around the top of the cob and remove lid. Scoop out the bread leaving a thick bowl surface behind.
With a fork, mash up the cream cheese so there’s no lumps, add the sour cream, instant soup mix, spinach and half the tasty cheese and pour into the cob. Top with the remaining tasty cheese.
Pop into the oven until cheese is golden – about 35 – 40 minutes (it can take up to an hour if the filling is quite cold).
Serve with the extra rolls, shredded bread lid and veggies.
Ingredients
- 1 large round ‘cob’ bread
- 1 200g tub of sour cream
- 1/2 small packet of frozen spinach, thawed and drained (the finely chopped one)
- 250g Philadelphia cream cheese, softened
- 250g bag of tasty shredded cheese
- 1 pkt Spring Vegetable instant soup mix (dehydrated)
- Extra crusty rolls, carrot & celery sticks
Instructions
- Pre-heat oven to 180C
- With a sharp knife, cut around the top of the cob and remove lid. Scoop out the bread leaving a thick bowl surface behind.
- With a fork, mash up the cream cheese so there’s no lumps, add the sour cream, instant soup mix, spinach and half the tasty cheese and pour into the cob. Top with the remaining tasty cheese.
- Pop into the oven until cheese is golden – about 35 – 40 minutes (it can take up to an hour if the filling is quite cold).
- Serve with the extra rolls, shredded bread lid and veggies
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
