Spinach Sundried Tomato Puff Pastry Braid
I had some puff pastry left over from another recipe. Enlisting the “Pie Guy” Ken help me as he can handle pastry like nobodies business. I kinda used what I had hanging around and just went for it. This Spinach Sundried Tomato Puff Pastry Braid recipe turned out fantastic. It would make a great brunch item with a big gorgeous salad or another vegetarian entree.
It would also work well at Christmas with red and green coloring. Any way you slice it (haha), it is great. I hope you try this one out!!
1 Tbsp. olive oil
1/3 cup red onion, diced
1-2 garlic clove, minced
300 gm. package frozen spinach, thawed and squeezed dry
1/3 cup chopped sun-dried cherry tomatoes, packed in oil
2 eggs, beaten
1 Tbsp. lemon juice
1/3 cup crumbled light feta
Salt and pepper to taste
Nutmeg, freshly grated
1/2 pkg. 397 gm. package puff pastry
Eggwash, one egg mixed with 1 tsp. water
Preheat oven to 450F.
Heat the oil in a small frypan and add the onion and garlic, saute until translucent. Mix spinach, tomatoes, eggs, lemon juice, feta, salt, pepper, nutmeg, red onion, and garlic together.
Roll out pastry to a 12″x9″ rectangle. Place on a parchment-lined cookie sheet. Spread mixture down the middle third.
Now make diagonal cuts, starting at the top left, about 1″ apart almost to the filling. Like the left side of a V. Repeat on the right side in the opposite direction like the right side of a V.
Alternating strips from side to side fold over filling like a braid. Seal the overlaps with the egg wash. Brush the top with the egg wash.
Bake for 25 min. or until golden brown.
Let sit for 5 min. and then slice and enjoy!!