Spinach Feta Stuffing

There are only so many realistic food combinations. Yes, there are millions of ways of preparing thousands of different ingredients. However, on a weeknight you don’t want to spend hours preparing, and hours cleaning up after dinner. Although that dinner will be amazing. I love food, and I love to cook, I’m a foodie. But, I have a day job, and I’m a realist. Stuffing something is an easy way to change it up, make it different. And this spinach feta stuffing is delicious.

We are creatures of habit, we tend to do the same thing over and over again, and cooking is no different. I have a lot of recipes on this blog, I’ve cooked all of them, but I really only have a few that I keep going back to. They’re quick and easy to make. So, stuffing something doesn’t add much prep time, or clean up time, but makes the dish so much better. You can stuff pretty much anything. Pork chops, chicken breast, salmon steaks, Portobello mushrooms, burgers, heck, I even stuff baked potatoes, the list goes on. I have a couple of recipes that I use this stuffing, stuffed chicken breast, and, chicken breast roll. And I have another stuffing recipe, spinach artichoke, which is similar and just as easy to make.

I have an addiction to cheese, it’s delicious. I have met people who have chosen the vegan lifestyle, and, the one thing most say they miss the most, is cheese. There’s comfort in the taste. The aroma of a blue cheese, the bite of a sharp cheddar, the endless string of a mozzarella and the creaminess of a cream cheese.

This recipe has 5 different cheese flavors and textures working within it. Cream cheese will bring the creaminess, mozzarella the stringy ooze, feta, the salty bite and parmesan, well, it parmesan. And this is all held together by the sour cream. Oh, and I added spinach for the color. There’s garlic in there, both fresh and powder, and some ground red pepper flakes to add some warmth. Take note that because the cheese offsets the heat from the ground red pepper, you have to add a little more to get the warmth.

I use fresh spinach, but frozen works fine. I’m not a fan of canned, maybe good for Popeye, but too much salt for me. Either wilt the fresh spinach or defrost the frozen, however I have found using warm spinach when mixing the ingredients helps soften the cream cheese. Also, letting the cream cheese sit on the counter for a bit helps too. Either way, all the ingredients have to be mixed well. And, that’s it. ready to stuff into whatever the vessel you have. Cooking is dependent upon what you’re cooking it in. All the cheeses have to do is melt, when I make my spinach artichoke dip, 20 minutes at 350 is fine, and anything you’re cooking will require more than that. So, enjoy your stuffed whatever, and thank you for reading