Description
A savory and elegant puff pastry braid filled with creamy spinach, artichokes, and cheese, perfect for brunch or as an appetizer.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
- Roll out puff pastry on the prepared baking sheet. Spoon the spinach-artichoke mixture down the center of the pastry.
- Cut diagonal slits along both sides of the pastry, then fold strips over the filling, alternating sides to create a braid.
- Brush the braid with beaten egg and bake for 20-25 minutes, until golden brown and puffed.
- Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.