Description
A flaky, golden puff pastry braid filled with creamy spinach, melted Gruyère cheese, and aromatic herbs, perfect for brunch or a light dinner.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1 cup shredded Gruyère cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach, ricotta, Gruyère, Parmesan, thyme, salt, and pepper. Mix well.
- Roll out the puff pastry sheet on the prepared baking sheet. Cut slits along both long sides, leaving a 2-inch uncut center strip. Spread the spinach mixture down the center.
- Braid the pastry by folding the strips over the filling, alternating sides. Press ends to seal. Brush the braid with beaten egg.
- Bake for 20-25 minutes, until puffed and golden brown. Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.