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Spinach Po’boys

I came across this recipe when I lived and worked in New Orleans, where po’boys are very popular. This meatless version featuring spinach and cheese can be served as an appetizer or sandwich, or try it as a side dish with a pasta casserole.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    12-16 slices


  • 2 loaves (8 ounces each) French bread
  • 1 cup butter, softened, divided
  • 3/4 cup chopped green onions
  • 1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
  • 1 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese


  • Cut each loaf of bread in half lengthwise. Spread cut sides with 1/2 cup butter; set aside. In a large skillet, cook onions in remaining butter for 4-5 minutes or until tender. Add the spinach, garlic powder and hot pepper sauce; cook and stir for 3 minutes or until spinach is tender.
  • Spread spinach mixture over the bottom halves of bread. Sprinkle with cheeses; replace bread tops. Wrap each loaf in foil; place on a baking sheet. Bake at 375° for 20 minutes. Carefully open foil; bake 5 minutes longer or until cheese is melted. Cut into slices.
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