Spanakopita Puff Pastry Braid Recipe

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:


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.
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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.


  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.


  • 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!