Spanakopita Puff Pastry Braid: A Delicious Twist on a Classic Greek Favorite

Greek spinach and feta pie, or spanakopita, is a renowned dish due to its thin pastry layers encasing rich, savoury flavours. This recipe transforms the classic spanakopita into a gorgeous braid of puff pastry, giving it a contemporary touch. This meal is spectacular but simple to make because of the way the flavourful spinach and cheese filling is wonderfully complemented by the flaky, buttery puff pastry. This is a Spanakopita Puff Pastry Braid that will look great served as an appetiser, a main entrée, or a side dish.

Ingredients

1. ½ cup olive oil
2. 1 medium onion, chopped
3. 1 cup scallions, chopped
4. ½ cup fresh dill, finely chopped
5. 2 (10-ounce) packages of frozen chopped spinach, thawed and thoroughly drained
6. 1 teaspoon salt
7. ¼ teaspoon black pepper
8. 8 ounces feta cheese, crumbled by hand
9. ½ cup mozzarella cheese, shredded
10. 1 sheet puff pastry, thawed (approximately 10×15 inches)

Guidelines
Get the Filling Ready:

1. In a big skillet, warm the olive oil over medium heat. Add the chopped onion and scallions, and cook for 5 to 7 minutes, or until they are tender and transparent.
2. To unleash the scent of the finely chopped dill, add it to the pan and stir for an additional minute.
3. Add the defrosted, squeezed-dry spinach and stir. After adding salt and black pepper to taste, simmer the mixture for a further five minutes to let the flavours combine. Take the mixture off of the heat and allow it to cool somewhat.
4. Add the shredded mozzarella cheese and the crumbled feta to the spinach mixture when it has cooled. Blend well until the cheeses are mixed into the spinach mixture.

Get the puff pastry ready:

1. Turn the oven on to 375°F, or 190°C. Use parchment paper to line a baking sheet.
2. Roll out the puff pastry sheet onto a lightly floured surface until it forms a big rectangle, approximately 10 by 15 inches.

Put the Braid Together:

1. Leaving approximately 3 inches of dough on each side, spoon the spinach and cheese mixture into the puff pastry’s centre.
2. Using a sharp knife, score the pastry into strips by making cuts about an inch apart along both sides. Don’t cut through the filling, please.
3. To create a braid, start at one end and fold the strips over the filling in alternate directions. To keep the braid in place, pinch the ends beneath.
4. Bake the Braid: To add more colour and crunch, lightly brush the braid’s top with olive oil.
5. Bake for 25 to 30 minutes in a preheated oven, or until the puff pastry is crisp and golden brown.

Serve:

Before slicing, let the braid cool somewhat. Serve warm as a light main meal, a side dish, or an appetiser.
In summary
Savour a refined take on spanakopita by making this Spanakopita Puff Pastry Braid. This dish consists of a savoury mixture of spinach, feta, and mozzarella wrapped in a gorgeously braided puff pastry. The end product has a flaky, crunchy outside that contrasts well with the creamy, flavourful inner filling. This dish blends a sophisticated design with an enticing flavour, making it perfect for entertaining or enjoying a special treat. At your next gathering, serve it and see how fast it disappears off the table!