Spinach Mozzarella Canoe

2 pkgs frozen chopped spinach
1 loaf French or Italian bread
1 or 2 pkgs of shredded mozzarella cheese
butter
lemon juice
oregano
basil
garlic, granulated or powder

Thaw spinach.
Heat some butter in a frying pan large enough to hold the spinach.
Saute spinach in butter over a low-medium flame. The object here is to remove as much water as possible from the spinach.
Add butter as necessary.
Add lemon juice to taste. When spinach tastes "right", remove from heat, and add some mozzarella, mixing it in with the spinach.
Cut loaf of bread horizontally. Remove most of the with from the bottom piece, creating what looks like a dugout canoe.
Fill canoe with spinach mixture.
Top with mozzarella, and sprinkle oregano, garlic, and basil on top.
Top brown in broiler, removing when cheese melts and starts to brown.
Put canoe on breadboard and carefully slice individual pieces for service. You may want to just cut half the canoe, and serve the canoe with the slices on a platter. This makes a great presentation.

You can save the top half of the bread for a sub sandwich, a French bread pizza, or make another canoe. The bread that you removed can be saved for stuffing or bread crumbs.

This is one of the few times I have written this down. Usually, I just make it. I don't always use oregano or basil, but using them definitely adds to the flavor and looks good on the melted cheese. If you have everything but the bread, make it anyway as a plain vegetable with cheese.