Spinach Sundried Tomato Braid Recipe

Name: Spinach Sundried Tomato Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; ⅓ cups Red Onion, Diced; 1 clove Garlic, Minced; 10- 1/2 ounces, weight Frozen Spinach, Thawed And Squeezed Dry; ⅓ cups Sundried Cherry Tomatoes Packed In Oil, Chopped; 2 whole Eggs, Beaten; 1 Tablespoon Lemon Juice; ⅓ cups Light Feta, Crumbled; Salt And Pepper, to taste; Nutmeg, Freshly Grated; 1/2 packages (14 Oz. Size) Puff Pastry; 1 whole Egg, Beaten; 1 teaspoon Water

Servings: persons

1 Tablespoon Olive Oil
⅓ cups Red Onion, Diced
1 clove Garlic, Minced
10- 1/2 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
⅓ cups Sundried Cherry Tomatoes Packed In Oil, Chopped
2 whole Eggs, Beaten
1 Tablespoon Lemon Juice
⅓ cups Light Feta, Crumbled
Salt And Pepper, to taste
Nutmeg, Freshly Grated
1/2 packages (14 Oz. Size) Puff Pastry
1 whole Egg, Beaten
1 teaspoon Water

1
Preheat oven to 450 degrees F.
2
Heat the oil in a small fry pan and add the onion and garlic, saute until translucent.
3
Mix spinach, tomatoes, eggs, lemon juice, feta, salt, pepper, nutmeg, red onion and garlic together.
4
Roll out pastry to a 12x9 rectangle.
5
Place on a parchment-lined cookie sheet.
6
Spread mixture down the middle third.
7
Now make diagonal cuts, starting at the top left, about 1 apart, almost to the filling, like the left side of a V. Repeat on the right side in the opposite direction like the right side of a V. Alternating strips from side to side, fold over filling like a braid.
8
For the egg wash, combine the beaten egg with water.
9
Seal the overlaps with the egg wash. Brush the top with the egg wash. Bake for 25 minutes or until golden brown.
10
Let sit for 5 minutes and then slice and enjoy!

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, ⅓ cups Red Onion, Diced, 1 clove Garlic, Minced, 10- 1/2 ounces, weight Frozen Spinach, Thawed And Squeezed Dry, and more.

Yes, Spinach Sundried Tomato Braid falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Sundried Tomato Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions