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spinach puff pastry braid
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Spinach & Artichoke Puff Pastry Braid

This Spinach & Artichoke Puff Pastry Braid is filled with a creamy bechamel filling that has some spice from green chillies, the sweet nubbiness of corn and fantastic flavor all around.
Author Sarah Mir

Ingredients

  • 2 sheets ready rolled puff pastry thawed
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 tablespoons finely diced onions
  • 2 cups milk
  • 3 green chillies finely diced
  • ¾ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 2 ounces cream cheese
  • ¼ cup monterey jack or other cheese
  • 2 - 2 ½ cups chopped fresh spinach
  • 1 6 oz jar artichoke hearts drained and chopped tough leaves removed.
  • ½ cup sweet corn kernels optional
  • ¾ cup cooked chicken small diced or shredded (Optional)
  • 1 egg
  • Sesame seeds and/or Nigella Seeds

Instructions

  • Melt the butter in a medium saucepan and add the flour, stirring for two minutes or so on medium heat
  • Gradually add the milk, whisking as you go along to avoid clumping
  • Add the onion, the green chillies, salt and pepper
  • Cook until the bechamel becomes nice and thick
  • Dice the cream cheese into cubes and whisk in until incorporated.
  • Add the cheese and stir, followed by the spinach, artichokes, and corn (if using). Take off the heat, the spinach will wilt.
  • Stir in the chicken if using
  • Taste for seasoning - it should taste just a tad salty.
  • Let it cool to room temperature
  • Preheat the oven to 375 and line a baking sheet with parchment paper
  • Roll your puff pastry sheets out so they're 10*12 inches (they usually come in 10*10)
  • Visually split your puff pastry roughly in thirds, keeping the centre strip slightly larger than the others
  • Spread 1-1 ½ cup mixture in the centre.
  • Cut thin strips into either side of the puff pastry, about a cm wide.
  • Fold the strips over to create a braid effect.
  • Whisk the egg with a splash of water and spread over top the pastry with a pastry brush
  • Sprinkle with the seeds
  • Baked for 25-30 minutes until a deep golden

Notes

You can prep the filling a day or two ahead and use it straight from the fridge
It can also be baked earlier in the day an reheated for a few minutes at 350 in the oven