- 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
- 1 egg yolk mixed with 2 tablespoons water
- 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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