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Spinach Pull-Apart Bread

Premium

2 hr + 40 min

Snack

Side

10 ingredients or less

Budget-friendly
This spinach pull-apart bread is filled with a creamy spinach mixture that perfectly complements its fluffy texture. It serves as an impressive centrepiece for any gathering, whether it's a family dinner or a picnic. Guests can simply pull off their own pieces to enjoy, which is so rich and savoury that no additional spread is needed.

Servings

Total

2 hr + 40 min

Prep

25 min

Cook

45 min

Rest

1 hr + 30 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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Inés - April 18, 2026, 10:29 p.m.

Unfortunately did not rise on time (took more than 6hs!) so I could not use it and the backup was a terribly bad fit (pizza dough, super dense). The day after, I baked it and finally looked amazing. The cup conversion for the spinach is wrong (5 cups != 150g), fortunately I added a lot just in case ;) will try again with more time ahead!

PUL small logo PUL Team - April 19, 2026, 3 a.m.

Hey, thank you so much for sharing this, InĂ©s! Six hours definitely isn’t typical for this dough. It sounds like something may have slowed the yeast down. Perhaps the room was on the cooler side, the water was a bit too cold or hot, or if the yeast itself wasn’t super fresh? If you give it another go, placing the dough somewhere warm could help it rise quicker.

Also really appreciate you flagging the spinach measurement. Cups can be a bit tricky for leafy greens since the amount can vary a lot depending on how tightly it’s packed. The 5 cups are meant to be around 150 g, but weighing is the most reliable if you happen to have access to a scale â˜ș✚

Inés - April 19, 2026, 12:21 p.m.

👍🙏😊

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Marguerite De Valois - March 28, 2026, 12:41 p.m.

Excellent ! Incroyable cette capacité à se déchirer à la main avec autant de précision on peut vraiment choisir l'épaisseur de notre tranche avec les doigts.
Personnellement j'ai fait la recette en utilisant du levain et donc avec une fermentation qui aura durĂ© en tous 24h : je n'ai jamais obtenu un tel briochĂ© mĂȘme avec mes recettes de brioche. Je suis bluffĂ©e. Bravo PUL.
Je n'ai qu'une remarque (mais qui ne descendra pas la note de cette recette) : le manque d'ail. Il manque trĂšs clairement Ă  l'ensemble. Pourquoi n'y en a t il pas alors qu'il est tellement attendu ? Dans tous les cas je referai cette recette et je mettrai plein d'ail dedans pour toutes les prochaines fois

PUL small logo PUL Team - March 28, 2026, 9:34 p.m.

Hi there, Marguerite! Awe this was such a joy to read. So glad you enjoyed it, and your sourdough version sounds incredible 😍 Love how you described tearing it by hand too, that’s exactly what we were going for!

We kept this version a bit milder without garlic so the creamy spinach could shine, but adding garlic is a lovely idea. Happy baking ✹

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Gaëlle - March 22, 2026, 5:32 p.m.

Hey ! I made this bread today but the dough was so sticky that I had to add quite a bit of flour to use the rolling pin And then, it was impossible to pick up the layers so I went bit by bit and did what I could. The result is very good but it doesn't part like it should. So in the future, I think that I'll just mix roughly the spinach with the dough and put it all at once in the cake mold.
Also, I used chard leaves instead of spinach because that was what my market gardener had this week and I added a spoon of pesto because why not.
I think it will be very good for breakfast tomorrow with cream cheese !

PUL small logo PUL Team - March 22, 2026, 10:04 p.m.

Hiii GaĂ«lle! Thank you so much for trying the recipe, and for your patience with it đŸ€— The dough is meant to be soft and a bit sticky, but if it’s too hard to work with, a light dusting of flour or a bit of oil on your hands often helps. Chilling the dough for 10 to 15 minutes before shaping also makes stacking the layers easier. Just a headsup that adding too much flour can make it harder to get a pull-apart texture. Love the chard + pesto twist though, that sounds so good 😍

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Alenoosh - March 16, 2026, 5:32 p.m.

Hi would it be ok to omit sugar and replace bread crumbs with mix of oats and wheat germ and coconut oil instead of vegan butter?

Bjarn - March 16, 2026, 8:08 p.m.

The yeast needs the sugar to ferment. Without, it probably won't rise as much.
The breadcrumb swap will likely make it "heavier", as both replacements soak up liquid.
The coconut oil will give a coconut taste.

Do try, but if it doesn't work out, it was likely due to one or all replacements

PUL small logo PUL Team - March 16, 2026, 11:51 p.m.

Heyy Alenoosh, thanks for the question! And thanks, Bjarn, for the helpful insights đŸ€—

We haven’t tested these swaps ourselves, so we can’t say with confidence how they’ll turn out. We imagine it’ll take some trial and error since they’re bigger swaps.

As mentioned, the sugar mainly helps give the yeast a quick start. The dough should still rise without it, it may just take a bit longer. I can't recommend it with confidence. For the breadcrumbs, oats and wheat germ tend to absorb more liquid than breadcrumbs, so the filling will likely end up a bit thicker or heavier. Adding them gradually could help you find a good consistency. And for the vegan butter, note that unrefined coconut oil will add a coconut flavour, whereas refined coconut oil is usually more neutral. Happy experimenting đŸ€—

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