Name: Creamed Spinach Pull-Apart Bread
Prep time: 20 min
Cook time: PT-492983H59M42S
Total time: PT-492983H59M42S
Cuisine: American
Ingredients: 1 round sourdough loaf, about 1 1/4 pounds; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely chopped; 4 cups fresh spinach, chopped; 4 ounces cream cheese, softened; 1/3 cup sour cream; 1/4 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon onion powder; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon chopped parsley; 1 tablespoon olive oil

Jump to Recipe·Leave a Review

This Creamed Spinach Pull-Apart Bread is the kind of warm, shareable appetizer that disappears fast. Soft bread is stuffed with a rich spinach and cheese filling, then baked until golden on top and creamy in the center. It is comforting, savory, and perfect for gatherings, holidays, or a cozy snack at home.

Why You’ll Love This Recipe

This recipe combines everything people love about party bread and creamy spinach dip in one easy bake. The bread becomes crisp at the edges while staying tender inside, and every bite is filled with a creamy mixture of spinach, garlic, cream cheese, and melty mozzarella. It looks impressive on the table, but it is very simple to prepare. You can serve it as an appetizer, side dish, or casual main with soup or salad. It is also easy to customize with different cheeses and seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 round sourdough loaf, about 1 1/4 pounds
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely chopped
4 cups fresh spinach, chopped
4 ounces cream cheese, softened
1/3 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes, optional
1 tablespoon chopped parsley
1 tablespoon olive oil

Directions

Preheat your oven to 375°F. Line a baking sheet or small baking dish with parchment paper or lightly grease it.

Place the sourdough loaf on a cutting board. Using a serrated knife, cut the bread into a crosshatch pattern, making slices about 1 inch apart. Be careful not to cut all the way through the bottom, so the loaf stays intact.

In a skillet over medium heat, melt the butter. Add the garlic and shallot, and cook for about 1 to 2 minutes until fragrant and softened. Stir in the chopped spinach and cook until wilted and most of the moisture has evaporated, about 2 to 3 minutes. Remove the pan from the heat and let the mixture cool slightly.

In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese, 1 cup of the mozzarella, salt, black pepper, onion powder, crushed red pepper flakes if using, and parsley. Add the cooked spinach mixture and stir until fully combined.

Use a spoon or your fingers to gently open the cuts in the bread. Stuff the spinach mixture evenly into all the cracks and spaces, making sure to distribute it throughout the loaf. Sprinkle the remaining 1/2 cup mozzarella over the top and between the cuts. Drizzle the olive oil lightly over the loaf.

Wrap the bread loosely with foil and bake for 15 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is melted and bubbly and the top is lightly golden.

Let the bread cool for about 5 minutes before serving. Place it on a platter and pull apart the pieces while warm.

Servings and timing

This recipe makes about 6 servings as an appetizer or party snack.

Prep time: 20 minutes
Cook time: 25 to 30 minutes
Total time: 45 to 50 minutes

Variations

You can make this bread your own with a few simple changes. Swap mozzarella for Monterey Jack or shredded white cheddar for a sharper flavor. Add chopped artichoke hearts for a spinach-artichoke version. A pinch of smoked paprika gives the filling more warmth, while extra red pepper flakes make it slightly spicy. You can also use a boule of rustic Italian bread instead of sourdough. For a richer finish, brush the outside of the loaf with garlic butter before baking.

Storage/Reheating

Store leftover bread in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in a 350°F oven for about 10 minutes, or until warmed through and the cheese is soft again. Avoid microwaving for too long, since it can make the bread chewy. If needed, you can microwave individual portions for 20 to 30 seconds, then finish them in the oven or toaster oven for a better crust.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, frozen spinach works well. Thaw it completely and squeeze out as much liquid as possible before mixing it into the filling.

What type of bread works best for pull-apart bread?

A round sourdough loaf is ideal because it is sturdy and holds the filling well, but any firm round artisan loaf can work.

Can I make this recipe ahead of time?

Yes. You can prepare and stuff the loaf a few hours in advance, cover it, and refrigerate it until you are ready to bake.

How do I keep the bread from getting soggy?

Cook the spinach long enough to remove excess moisture, and do not overfill the bread with very wet ingredients.

Can I add other cheeses?

Absolutely. Parmesan, mozzarella, cheddar, and Monterey Jack all work nicely in this recipe.

Is this recipe spicy?

Not by default. The crushed red pepper flakes are optional, so you can leave them out for a milder flavor.

Can I serve this as a side dish?

Yes, it pairs very well with soups, salads, roasted chicken, or grilled meats.

What can I use instead of mayonnaise?

You can replace the mayonnaise with extra sour cream or a few tablespoons of plain thick yogurt for a slightly different texture.

How do I know when it is done baking?

The bread is ready when the cheese is melted, the filling is hot, and the top looks lightly golden and bubbly.

Can I make it in smaller portions?

Yes. You can use small bread rolls or mini round loaves and divide the filling among them for individual servings.

Conclusion

Creamed Spinach Pull-Apart Bread is a warm, creamy, crowd-pleasing recipe that turns simple ingredients into something special. With its crisp edges, soft center, and cheesy spinach filling, it is a great choice for entertaining or sharing with family. Once you make it, it is likely to become one of those dependable recipes you return to whenever you need an easy and satisfying appetizer.