Spanakopita Puff Pastry Braid Recipe

Hi I'm Rita

Everyday Culinary Delights👩‍🍳

Posted on

This post contains affiliate links, meaning we may earn a small commission if you purchase through our links—at no extra cost to you. We only recommend kitchen tools, ingredients, and supplements we trust and use ourselves!
 18  
18
Shares

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!