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:

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!