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Recipe Detail Page
Gruyère, Artichoke & Greens Pull-Apart Bread
Holiday 2022
Move over pumpernickel with spinach dip—there’s a new stuffed bread ready to steal the spotlight. Here, a cheesy spinach-artichoke mixture is spread between bread pieces and then baked before serving. Don’t worry if it looks messy while you’re preparing it; in the end it’s going to look gooey and great. A fresh crudité platter or crisp salad makes a great accompaniment to this appetizer.
Serves 6 to 8
1 pkg (142 g) fresh baby spinach
1 tbsp (15 mL) olive oil, plus more for cooking if needed
2 shallots, finely chopped
1 garlic clove, minced
1 can (398 mL) artichoke hearts, drained and patted dry
1 round boule sourdough bread loaf, medium (nothing too large) and preferably day-old
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) finely grated lemon zest
1/4 tsp (1 mL) kosher salt
Freshly ground black pepper
2 cups (500 mL) grated Gruyère cheese, divided
1/4 cup (60 mL) finely grated Parmigiano-Reggiano or Asiago
1 tbsp (15 mL) melted butter
Generous pinches of chili flakes (optional)
1. Set a large nonstick frying pan over medium-high. Add a few handfuls of spinach. Stir occasionally until spinach begins to wilt then stir in more spinach. If spinach sticks, add and stir in a splash of oil to unstick it from the pan. Continue, cooking and stirring in spinach until all spinach is added and wilted, and any water released by spinach has cooked off. Remove to a plate. Let cool completely.
2. Meanwhile, coat unwashed pan with olive oil. Add shallots and garlic. Cook over medium, stirring often until softened slightly, about 2 minutes. Remove to a medium bowl.
3. Using paper towels, press cooled spinach. Press until dry. Finely chop along with artichokes.
4. Preheat oven to 375°F (191°C).
5. Without cutting right through to bottom of loaf, cut loaf into slices spaced 1 inch (2.5 cm) apart. Turn loaf 90 degrees and slice again, spacing cuts 1 inch (2.5 cm) apart, so you make bread “fingers.” Set on a parchment-lined baking sheet or in a baking dish. Set aside.
6. Add mayo, lemon zest, salt and pepper to bowl with shallot mixture. Stir to mix evenly. Stir spinach-artichoke mixture and 1 1/2 cups (375 mL) grated Gruyère cheese and all the Parmigiano-Reggiano into mayo mixture until mixed evenly.
7. Working in rows in just one direction, stuff spinach mayo mixture between “fingers”. Working in the opposite direction, stuff any remaining mixture in spaces that require a little more. Brush bread tops with melted butter. Sprinkle chili flakes all over. For extra gooey cheese, top spinach mayo mixture in between bread pieces with remaining Gruyère.
8. Bake in centre of preheated oven until hot and cheese is melted, about 25 minutes. Serve warm with a knife and let everyone rip, cut and pull the bread apart.
Serves 6 to 8
