This Spanakopita Puff Pastry Braid combines the classic flavors of traditional Greek spanakopita with the elegant presentation and flaky texture of a puff pastry braid. Filled with a savory mixture of spinach, herbs, and cheeses, it’s perfect as a stunning appetizer or a delightful main dish. Here’s how to create it:
Ingredients:
For the Filling:
- ½ cup olive oil
- 1 medium onion, chopped
- 1 cup scallions, chopped
- ½ cup fresh dill, chopped fine
- 2, 10-ounce boxes frozen chopped spinach: Defrosted and squeezed dry to remove excess moisture.
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8-ounces feta block cheese: Crumbled by hand for the best texture.
- ½ cup mozzarella cheese, shredded: Adds a gooey texture and mild flavor.
- 2 eggs, beaten: Help bind the filling ingredients together.
For the Braid:
- 1 sheet frozen puff pastry dough, defrosted: Forms the outer layer of the braid.
- 1 egg yolk: Mixed with water for an egg wash that adds shine and color.
- 1 teaspoon water
- 1 teaspoon sesame seeds: Adds a nutty flavor and decorative finish.
Instructions:
- Prepare the Filling:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and scallions, cooking until softened.
- Stir in the chopped dill and the squeezed dry spinach. Season with salt and pepper. Cook for a few minutes until the mixture is well combined and any excess moisture has evaporated. Allow it to cool slightly.
- Once cooled, mix in the crumbled feta, shredded mozzarella, and beaten eggs until everything is evenly distributed.
- Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the defrosted puff pastry on a lightly floured surface into a rectangle, about ¼ inch thick. Place the pastry onto the prepared baking sheet.
- Assemble the Braid:
- Spread the filling along the center of the pastry. Cut diagonal strips (about 1 inch wide) along both sides of the filling.
- Starting at one end, fold the strips over the filling, alternating from side to side, to create a braided effect. Tuck in the ends to seal.
- Apply Egg Wash and Bake:
- Mix the egg yolk with 1 teaspoon of water and brush it over the top of the braid. Sprinkle with sesame seeds.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry becomes golden brown and puffs up.
- Serve:
- Allow the braid to cool for a few minutes before slicing. Serve warm or at room temperature.
Tips:
- Squeezing Spinach: Ensure the spinach is thoroughly squeezed dry to prevent the filling from becoming too watery, which could make the pastry soggy.
- Egg Wash: For a golden finish, ensure the egg wash is evenly applied over the entire surface of the pastry.
- Serving Suggestion: This braid can be served as a standalone dish or alongside a light salad for a complete meal.
Enjoy your Spanakopita Puff Pastry Braid, a beautiful and tasty twist on a beloved Greek classic!