Description
A savory and elegant puff pastry filled with creamy spinach, artichokes, and cheese, twisted into a beautiful braid.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix together spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until well combined.
- Roll out the puff pastry sheet on the prepared baking sheet. Spoon the spinach-artichoke mixture down the center of the pastry, leaving a 1-inch border on each side.
- Cut diagonal strips along both sides of the pastry, then fold them over the filling, alternating sides to create a braided effect.
- Brush the pastry with beaten egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let cool slightly before slicing and serving.
Notes
You can customize the seasonings to taste.