Description
This Spinach Artichoke Puff Pastry Braid is an incredible dish that blends rich flavors in a flaky pastry.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten (for egg wash)
- Optional: fresh dill or parsley, red pepper flakes, sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface and transfer it to the baking sheet.
- In a bowl, mix the spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until combined.
- Spoon the mixture down the center of the pastry. Cut 1-inch diagonal strips on both sides.
- Fold edges over and alternate strips over the filling to create a braid.
- Brush with beaten egg and bake for 22–25 minutes until golden brown.
- Let cool for a few minutes, then slice and serve warm.
Notes
Ensure spinach is well-drained to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 320 per serving
- Sodium: 600 mg
- Protein: 10 g