SPANAKOPITA PUFF PASTRY BRAID
Yield:
2 Braids
Ingredients
- 2 sheets puff pastry
- 10 ounces baby spinach, chopped
- 3/4 cup full fat ricotta cheese
- 8 ounces feta cheese, crumbled
- 1 egg
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 scallions, finely sliced
- optional topping: 1 teaspoon sesame seeds
egg wash:
- 1 egg yolk mixed with 2 tablespoons water
Instructions
- Preheat the oven to 400 °F, 200 °C.
- Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated.
- Taste and check for seasoning. Add more salt and pepper if needed.
- Beat the egg and add to the spinach mixture. Mix well until incorporated and set aside.
-
- Lightly dust your work surface with some all-purpose flour. Roll out each sheet of puff pastry to a 12” by 15” rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
- Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
- Divide the spinach filling into 2 portions.
- Spread the spinach and cheese mixture down the center of the prepared puff pastry.
- Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
- Press the ends together to seal the top and bottom.
- Brush with the egg wash and sprinkle with sesame seeds if desired.
- Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
- Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
- Allow to cool completely before serving.
- Serve with tzaztiki sauce.
- Make ahead tips:
- The puff pastry braid can be assembled, chilled in the freezer until firm then wrapped with parchment paper and foil until ready to bake.
- The frozen (uncooked) braid can be store in the freezer up to 3 weeks.
- When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. About 45-50 minutes.
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Have made the puff pastry braid numerous times. We love it as an appetizer.
It is a huge hit at our house.
We loved making the braid. Now we are making it again but are dismayed not to able to view the video again. It seems to have disappeared from the site. Any chance that the video can be placed back onto the site? Keep up the good work.
Oh no!! I’ll see why that happened. All of my videos are on Youtube as well 🙂
what is the weight of the puff pastry?
In the make ahead directions is says to spring with SUGAR before baking. That can’t be right, is it??
I believe the recipe says to sprinkle it with sesame seeds if desired. I wouldn’t use sugar 🙂
Love this recipe. Unfortunately so does my neighbourhood. Up early to make 8 of them for my children and their families.😁 Our house is like a train station on a Friday as kids hoot and collect after work a wave and another spanakopita gone. Thank you for the fabulous recipe. Despina in South Africa
Could you please email me the video to do the braiding? I love your recipe and can’t seem to find it. Thank you very much
Brigitte
[email protected]
I just added it to the post but, here’s the link:https://youtu.be/oHNaiIekaxo
Great recipe, Dimitra. Question……..do you thaw the frozen version before baking, or just put in oven, frozen? thank you
I don’t thaw it. Loosely cover with foil nd cut a small slit on top so steam can escape. Remove the foil for the final 25 minutes so that it can get some color 🙂