Golden Baked Feta & Spinach Puff Pastry Braid

Ingredients

For the Filling

• 1 tbsp (15 ml) extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 medium shallot, finely diced
• 10 oz (280 g) fresh baby spinach (or frozen whole leaf spinach, completely thawed and squeezed dry)
• 7 oz (200 g) Greek feta cheese, crumbled into medium chunks
• 4 oz (115 g) cream cheese, softened at room temperature
• 1/2 cup (50 g) grated Parmesan cheese
• 1 large egg (beaten, for the filling mixture)
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp freshly grated lemon zest
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp freshly cracked black pepper
• Salt to taste (use sparingly, as feta is naturally salty)

For the Pastry & Assembly

• 1 sheet (approx. 250 g / 9 oz) store-bought puff pastry, thawed but chilled
• 1 large egg + 1 tbsp water (whisked together for the egg wash)
• 1 tbsp toasted white and black sesame seeds (or nigella seeds)

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) . Position the baking rack in the middle position.
2. Line a large rimmed baking sheet with a sheet of parchment paper.

Step 2: Cook and Dry the Spinach

1. Heat 1 tbsp olive oil in a wide skillet over medium heat .
2. Add the diced shallot and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and cook for another 30 to 60 seconds until fragrant.
3. Add the fresh spinach in batches, tossing gently with tongs until fully wilted ( 3–4 minutes total).
4. Critical Moisture Step: Transfer the warm cooked spinach to a fine-mesh colander or colander lined with cheesecloth. Let it cool for 5 minutes, then press firmly with the back of a spoon (or squeeze inside a clean kitchen towel) to extract all residual liquid. Removing moisture prevents a soggy pastry bottom.
5. Coarsely chop the dried spinach.

Step 3: Combine the Filling

1. In a medium mixing bowl, combine the softened cream cheese and 1 beaten egg . Whisk until smooth.
2. Fold in the crumbled feta cheese, Parmesan cheese, chopped spinach, dill, parsley, lemon zest, nutmeg, and black pepper.
3. Taste and adjust seasoning with a pinch of salt if necessary. Set aside.

Step 4: Roll and Cut the Puff Pastry

1. Unroll the chilled puff pastry sheet directly onto the prepared parchment paper. Lightly roll it out with a rolling pin into a rectangle roughly 10 x 14 inches (25 x 35 cm) .
2. Visually divide the pastry lengthwise into three equal vertical sections (each roughly 3.3 inches wide).
3. Using a sharp paring knife or pizza cutter, cut diagonal strips along both outer thirds of the pastry sheet, slanting slightly downward from the center toward the edge. Cut strips about 3/4-inch (2 cm) wide , making sure to keep an equal number of strips on both the left and right sides.
4. Trim and remove the top and bottom corner triangles of the pastry to make folding cleaner.

Step 5: Assemble and Braid

1. Spoon the feta and spinach mixture down the middle third section of the pastry, spreading it into an even, neat column.
2. Fold the top edge of the middle pastry column down over the filling, and the bottom edge up over the filling to enclose the ends.
3. Begin braiding: alternate folding the diagonal strips from the left and right over the center filling, crossing them in an overlapping crisscross pattern like a braid. Tuck the last strips neatly under the end fold.

Step 6: Brush, Garnish, and Bake

1. Generously brush the top and sides of the assembled pastry braid with the egg wash .
2. Sprinkle the top evenly with sesame seeds or nigella seeds.
3. Bake at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 28–32 minutes , or until the pastry is puffed high, flaky, and deep golden brown on top and fully cooked through on the bottom.

Step 7: Cool and Serve

1. Remove from the oven and allow the pastry braid to rest on the baking sheet for 10 minutes before slicing.
2. Slice into crosswise portions with a serrated bread knife and serve warm.

Nutrition

Calories: 380 kcal — · Protein: 12 g 24% · Fat: 26 g 33% · Carbohydrates: 25 g 9% Dietary · Saturated Fat: 11 g 55% · Fiber: 2 g 7% · Sugar: 2 g — · Sodium: 590 mg 26%