Tuscan Splendor Spinach Braid
Experience a burst of Mediterranean-inspired flavors with the Tuscan Splendor Spinach Braid, a stunning centerpiece for any meal. This golden, flaky puff pastry is filled with a luscious mixture of fresh spinach, creamy ricotta, melty mozzarella, tangy sun-dried tomatoes, and a hint of garlic. The braid’s braided appearance not only makes it visually impressive but also ensures even baking and an exquisite texture in every bite. Perfect for brunch, a casual dinner, or even entertaining guests, this recipe is as easy to make as it is elegant. With a prep time of just 20 minutes and minimal ingredients, this spinach braid is the ultimate quick, gourmet option that captures the essence of Tuscan cuisine.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 4 cups fresh spinach
- 0.25 cup sun-dried tomatoes
- 0.5 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic
- 1 egg
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup all-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Chop the sun-dried tomatoes into small pieces and add them to a mixing bowl.
Once the spinach is cool enough to handle, squeeze out any excess moisture and roughly chop it. Add it to the mixing bowl with the sun-dried tomatoes.
Stir the ricotta, mozzarella, Parmesan cheese, salt, and black pepper into the spinach mixture until well combined.
Lightly flour your work surface and roll out the puff pastry sheet into a rough rectangle, about 12x10 inches.
Transfer the puff pastry to the prepared baking sheet and spoon the spinach mixture down the center third of the pastry, leaving about 2 inches empty on both short ends and an unfilled border on either side.
Using a sharp knife or pizza cutter, cut diagonal strips (about 1 inch apart) along the sides of the pastry, from the edge of the filling to the edge of the pastry.
Fold the top and bottom edges over the filling, then alternately fold the diagonal strips over the filling to create a braided effect.
Beat the egg in a small bowl and brush it over the pastry to give it a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove the braid from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
