Spinach and sausage pull-apart pie

This pull-apart pastry pie is a fantastic dish to whip up for your next gathering. It looks and tastes incredible, but it really is extra simple to make. The spinach and sausage filling is bound to be a crowd-pleaser!

By Sophie Gray
  • 35 mins preparation plus chilling
  • 35 mins cooking
  • Serves 6
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For more ideas like this, check out our collection of 8 scrumptious pull-apart bread recipes.


  • 2 1/4 cups plain flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 sachet (7g) instant yeast
  • 120 g butter, cold
  • 1 egg
  • 3/4 cup warm milk
  • 1 egg, lightly beaten with 1 tablespoon water, to glaze (optional)
  • pasta sauce or tomato sauce, for dipping (optional)
  • 3 good-quality herby sausages
  • 2 cloves garlic, crushed
  • 150 g fresh spinach, chopped and drained of excess moisture
  • 1 cup grated mozzarella
  • 1/4 cup grated parmesan


  • 1
    Grease a 28cm loose-bottom flan tin. In a bowl or food processor, combine flour, sugar, salt and yeast. Grate butter and add to the dry ingredients. Or, if using a processor, pulse in butter to pea-sized pieces.
  • 2
    Using the tip of knife, mix in egg and milk, then turn the mixture onto the bench; lift, fold and press until dough holds together. Don't knead.
  • 3
    Roll gently into a rough rectangle, then fold dough into thirds, turn 180 degrees and repeat 2 more times. Wrap and chill in freezer for 30 minutes. Make Filling (see below).
  • 4
    Preheat oven to 190°C.
  • 5
    Roll dough until only a couple of millimetres thick. Using a 7.5cm cookie cutter or the rim of a glass, cut dough into about 42 circles, rerolling as needed.
  • 6
    Working 4 at a time, place circles on the bench. Place a generous teaspoon of cooled filling onto the near edge of each. Lift the far edge over the filling to form a neat turnover. Press the edges to seal. Pinch the pointed corners of each turnover together to create a teardrop shape. Place around the outer edge of the greased pan with point facing towards the centre. Continue filling the pan in a circular pattern, leaving a little space between each.
  • 7
    Brush with egg glaze, let rise until slightly puffed (10 minutes), then place pan onto a rimless baking sheet and bake for 30-35 minutes or until golden and crisp. Cool in pan for 5 minutes; gently remove from tin.
  • 8
    Split sausage skins lengthways and tip sausage meat into a frying pan. Cook, crumbling with a masher until lightly browned. Add garlic and stir in spinach, cooking gently. Season with salt and pepper. Stir in cheeses. Cool.


Serve with your favourite pasta sauce for dipping. We used a spicy store-bought arrabbiata. This dish is perfect for parties!