Serves: 6
Total Calories: 202

1 1/2 cups finely chopped onions
3/4 cup crumbled feta cheese
1/4 cup crumbled roquefort cheese
2 tablespoons chopped fresh dill
1/4 cup bread crumbs
1/4 cup olive oil
8 cups coarsely chopped spinach
3/4 cup shredded mozzarella cheese
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F.

2. Place the onions, feta, Roquefort, dill, and breadcrumbs in a large bowl and mix well. Set aside.

3. Heat the oil in a large deep skillet over medium heat. Add the spinach and sauté about 3 minutes, or until just wilted. Transfer the spinach to a strainer and drain well.

4. Layer half the spinach in the bottom of the bread bowl, and top with half the cheese-breadcrumb mixture. Repeat the layers.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Sprinkle with mozzarella. Carefully remove the foil and continue to bake another 3 minutes.

6. Spoon the spinach mixture onto individual plates along with pieces of the bread bowl, or cut the filled bowl into wedges and serve.

Nutritional Facts:

Serves: 6
Total Calories: 202
Calories from Fat: 160

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese