Spanakopita Stuffing


Prep Time: 25 Mins

Cook Time: 45 Mins

Makes: 8-10


1 day-old Italian bread loaf, cut into 1/2 inch dice (about 7 cups)

1 1/4 cup chicken stock, preferably homemade

1 11-ounce package of fresh baby spinach

kosher salt, to taste

fresh, finely ground black pepper, to taste

7 Tbsp. unsalted butter, divided

1 cup medium Spanish onion, diced

5 green onions, sliced (light and dark greens separated)

1/2 tsp. freshly grated nutmeg

6 ounces good-quality Greek feta in brine, drained and crumbled

1/3 cup chopped dill

1/3 cup chopped Italian parsley

3 large eggs, beaten



  1. Heat oven to 300 F degrees.
  2. Place bread cubes in a single layer on a large, rimmed baking sheet. Bake to dry out with no browning, 15 to 20 minutes, tossing halfway. Remove to cool.
  3. Slightly warm the chicken stock over low heat in a sauce-pot. Season to taste with salt and black pepper, (stock should be flavorful). Set aside to cool.
  4. Divide the spinach into two extra large bowls. As you add the spinach, lightly sprinkle with salt in layers. This will help to begin wilting the spinach, while you prep the remaining ingredients.
  5. Melt 4 tablespoons butter in a 6-quart pot over medium heat. Add the onions and the light green onion slices. Season with salt and pepper and sauté until tender, 5 – 6 minutes.
  6. Add the spinach into the pot, pushing it down to fit. It will be loaded at this point, don’t you worry! Cover and reduce the heat to medium-low to steam the spinach, 1 to 2 minutes. Remove the lid. Begin tossing and rotating the spinach from the bottom to the top. Increase the heat to medium. Keep tossing and stirring until fully wilted, once it starts, it happens quickly, about 1 minute. Remove from the heat to cool.
  7. Add the cooled spinach mixture, nutmeg, feta, dill, parsley, dark green onion slices, and bread cubes into a large mixing bowl. Toss to absorb the flavor into the bread. Stir in the eggs and add the chicken stock. Continuously stirring to absorb the stock into the bread cubes until evenly combined.
  8. Remove the stuffing to a buttered 2-quart baking dish. Top with the remaining 3 tablespoons butter, dolloped on top. Cover and refrigerate to fully absorb all that great flavor. See Chefie Tip.
  9. Bake at 350 degrees F., until browned on top, hot and bubbly, 40 – 45 minutes. Remove to rest and set, about 10 minutes.

Pro Tips

Fully assemble the stuffing, cover and refrigerate, 6 hours to overnight for best flavor and stress-free cooking. When ready to bake, place the baking dish into the cold oven and heat, as instructed above and begin the timer. Or use a thermal shock, safe baking dish to go straight into the heated oven.

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