Classic Greek spanakopita tastes are combined with the sophisticated appearance and flaky texture of a puff pastry braid in this Spanakopita Puff Pastry Braid. Tucked up with a flavorful blend of cheeses, herbs, and spinach, it makes a gorgeous appetiser or a delicious entrée. Making it is done as follows:
Constituents:
In Regards to the Filling
Two-thirds cup olive oil
One coarsely chopped medium onion
½ cup finely chopped fresh dill; 1 cup chopped scallions.
Using two 10-ounce cartons of frozen chopped spinach: To get rid of extra moisture, defrost and squeeze very dry.
One sachet salt
1/8 teaspoon black pepper
For the greatest texture, crumble eight ounces of feta block cheese by hand.
Shredded mozzarella cheese, one cup: Contributes a mild taste and a mushy texture.
One battered egg: Help to hold the filling components together.
To the Braid:
One sheet, defrosted, of frozen puff pastry dough makes up the braid’s outer layer.
Mix one egg yolk with water to make a color- and shine-enhancing egg wash.
One teaspoon salt
One teaspoon of sesame seeds gives a fragrant and ornamental touch.
Warnings:
Organise the Filling:
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