Spinach & Ricotta Phyllo Braid with Lemon Thyme Honey Glaze
Ingredients
For the filling
• 10 oz fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 cup ricotta cheese
• ½ cup crumbled feta cheese
• 1 egg
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)
For the phyllo braid
• 8–10 sheets phyllo dough, thawed
• ⅓ cup melted butter or olive oil (for brushing)
For the lemon thyme honey glaze
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp fresh thyme leaves (or ½ tsp dried)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
If using fresh spinach, sauté in a dry pan until wilted. Let cool, then squeeze out excess moisture and chop finely.
In a bowl, mix spinach, ricotta, feta, egg, garlic, salt, pepper, and nutmeg until well combined.
Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again. Repeat until you have 4–5 layered sheets.
Spoon the spinach-ricotta mixture lengthwise down the center of the phyllo stack.
Using a sharp knife, cut diagonal strips along both sides of the filling.
Fold strips alternately over the filling to create a braid. Transfer carefully to the prepared baking sheet.
Repeat with remaining phyllo and filling if making more than one braid. Brush the top generously with butter or olive oil.
Bake for 30–35 minutes until golden brown and crisp.
Lemon thyme honey glaze
While the phyllo bakes, warm honey gently in a small saucepan.
Stir in lemon juice, zest, and thyme. Heat just until fragrant, then remove from heat.
Drizzle glaze over the hot phyllo braid right after baking.
Serving ideas
• Serve warm as an appetizer, brunch dish, or light dinner
• Pair with a simple cucumber-tomato salad or lemony yogurt sauce
• Perfect for holidays or mediterranean mezze spreads