• Prep time: 15 minutes

  • Bake time: 25 minutes

  • Yields: 1 large loaf

Ingredients

  • Pastry: 1 sheet frozen puff pastry (thawed)

  • Filling: 2 cups fresh spinach (chopped), 1 cup crumbled feta cheese, ½ cup ricotta cheese, 1 garlic clove (minced)

  • Flavor Boost: ¼ cup sun-dried tomatoes (chopped), 1 tsp dried oregano, salt, and pepper

  • Finish: 1 egg (beaten for egg wash), 1 tbsp fresh parsley, and a pinch of red pepper flakes

Instructions

  1. Prep the Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

  2. Make the Filling: In a medium bowl, mix the spinach, feta, ricotta, garlic, sun-dried tomatoes, and oregano. Season lightly with salt and pepper (remember, feta is naturally salty!).

  3. Prepare the Dough: Roll out the puff pastry into a large rectangle on the parchment paper. Visually divide the pastry into three vertical columns.

  4. The Braid: Spread the filling down the center column. Using a knife, cut 1-inch wide diagonal strips down the two side columns. Fold the strips over the filling, alternating sides to create a “braid” or “criss-cross” pattern. Tuck the ends under to seal.

  5. The Golden Glow: Brush the entire pastry generously with the beaten egg wash. Sprinkle the fresh parsley and red pepper flakes over the top.

  6. Bake: Slide the tray into the oven and bake for 20–25 minutes until the pastry is puffed and deep golden brown.