Thank you internet for this idea! I had seen a photo of a pesto version and thought Id try my own version. This was yesterdays experiment and it was deeeeelicious! My 4 year old couldn’t get enough whilst my 5 year old insisted it tasted like “one hundred flies” but gobbled it up regardless! Kids hey. 
I kept this very basic as the kiddies were eating it so the filling could be experimented with further. Next time I would add a little feta into it. This would serve 6 or so people as a side. This is delicious with soup now the cooler weather is here. 

Cheese and Spinach Wreath

  • Serving Size: 6

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 125
  • Cook Time: 45
  • Total Time: 210


A great side to soup, casseroles, stews or risottos in the cooler months. It makes a great starter to take along to a BBQ or dinner for something a little different to a pull apart.




  • 450g lukewarm water
  • 750g bakers flour
  • 3 teaspoons yeast
  • 1 teaspoon of salt
  • 3 teaspoons of bread improver, optional


  • 140g cubed cheese of choice
  • 30g parmesan cheese, cubed
  • 2 cloves of garlic, peeled
  • 40g baby spinach leaves
  • Salt and pepper, to taste



  1. Add the ingredients in this order: water, yeast, flour, improver, herbs and salt.
  2. Blitz on speed 7 for 10 seconds to roughly combine.
  3. Lock lid and use the kneading function for 6 mins.
  4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
  5. Leave this to rise for approximately an hour or until doubled.
  6. Please note: It is the same ingredients and measurements as the Recipe Community Herb and Garlic Pull Apart. The method is my own version.
  7. Place all filling ingredients into the bowl. Blitz on speed 6 for 5-7 secs. Don’t be worried if there are still larger chunks of cheese or spinach as it cooks down. Blitz finer if preferred however.
  8. Preheat oven to 180 degrees. Line a tray with baking paper.
  9. Roll the risen dough out into a large rectangle approximately 1cm thickness.
  10. Top with cheese and spinach mix. Don’t be shy to use your hands. It’s a great way to get a nice even layer.
  11. Roll the dough up into a sausage/log shape.
  12. Using a sharp bread knife, cut down the middle of the log shape to form two thinner logs.
  13. Press the top sections together to secure and start to twine the two pieces together by twisting one log around the other. I twist it so it starts to form a wreath shape. Be sure to leave the cut side up for a nice visual effect once cooked. It doest need to be perfect. Rustic looks just as good.
  14. Seal the ends together once its all twisted and press into the start of the wreath to secure it in a nice circle shape.
  15. Let it rest for 15 minutes. Try to avoid any longer or it can rise out of shape and you lose the nice layer look.
  16. Bake for 40-45 minutes or until golden brown.


  • Bread improver is optional however will help ensure your loaf is nice and soft.


Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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  1. Krit April 16, 2014 at 2:17 pm - Reply

    Yummy. Thank you for such amazing recipes. I think your site is my favourite!

  2. Fiona October 19, 2014 at 5:39 pm - Reply

    We had a big family get together and I made this (by request) every night for a week. It was delicious and so popular, never any leftovers!

  3. Cait November 16, 2014 at 9:35 pm - Reply

    Very easy and economical. I used frozen spinach (about 60g) and it worked great. My friends were very impressed.

  4. Kate September 6, 2015 at 11:02 am - Reply

    This is my go to bread when I need something for a party or gathering. EVERYONE loves it and I get so many comments on how delicious the filling is. As I type I am about to whip one up for a Father’s Day afternoon tea.

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