Spanakopita Stuffing | Rosemary Farm

Ingredients

• 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
• 1 kosher salt / fresh finely ground black pepper
• 7 tbsp. unsalted butter - divided
• 1 cup medium Spanish onion - diced
• 5 green onions - sliced; light green and dark greens separated
• 1/2 tsp. freshly grated nutmeg
• 6 oz. good-quality Greek feta in brine, drained and crumbled
• 1/3 cup chopped dill
• 1/3 cup chopped Italian parsley
• 3 large Rosemary Farm eggs - beaten