Spinach pull-apart

Prep 0 h : 20 m
Cook 1 h : 55 m


  • 2 tsp (7g) dried yeast

    1 tsp caster sugar

    310ml milk, warmed

    500g plain flour

    1½ tsp table salt

    125ml extra virgin olive oil

    300g baby spinach

    80g caramelised onion

    120g coarsely grated cheddar

    100g coarsely grated mozzarella

    1 tbsp fresh rosemary leaves

    1 tsp sea salt flakes


  • Combine yeast, sugar and milk in a jug.

    Stand in a warm place for 15 mins or until the mixture is frothy.

    Sift flour and salt into a large bowl.

    Stir in yeast mixture and 60ml oil; mix to a firm dough.

    Knead dough on a floured surface for 5 mins or until smooth and elastic.

    Place dough in an oiled large bowl; cover with plastic wrap.

    Stand in a warm place for 1 hour 20 mins or until dough has doubled in size.

    Meanwhile, heat 2 tbsp of the remaining oil in a medium frying pan over medium heat, cook spinach, stirring, for 2 minutes or until just wilted.

    Transfer to a colander; squeeze out excess moisture.

    Preheat oven to 180°C.

    Generously oil a 20cm x 30cm rectangular slice pan.

    Turn dough onto a lightly floured surface; knead until smooth.

    Press or roll dough into a 25cm x 36cm rectangle on a lightly floured sheet of baking paper.

    Turn paper so a long side of the dough is in front of you.

    Spread a thin layer of caramelised onion onto dough.

    Spread the spinach mixture on dough; top with the half the cheeses.

    Roll up dough from the long side, using paper as a guide.

    Cut into 12x3cm-thick slices.

    Arrange slices, cut side up, in the pan (3 across, 4 down).

    Stand uncovered, in a warm place, for 15 mins or until the dough has risen slightly.

    Brush pull-apart with the remaining oil. Bake for 20 mins.

    Top with the remaining cheese, rosemary leaves and sea salt; bake for a further 15 mins or until browned and the pull-apart sounds hollow when tapped.