Dessert

Spinach Artichoke Puff Pastry Braid Recipe

BySimon Carel November 20, 2025November 20, 2025

Introduction

This Spinach Artichoke Puff Pastry Braid is a deliciously flaky appetizer or snack packed with creamy, cheesy goodness and savory vegetables. Perfect for parties or a cozy night in, it combines the classic flavors of spinach and artichoke in a beautifully braided pastry.

The image shows a long braided pastry loaf resting on a wooden board against a white marbled texture. The loaf has a golden-brown, shiny, flaky crust with visible layers of puff pastry braided over the top in diagonal strips. The cut end reveals the filling inside, which consists of a creamy mix with pieces of green leafy vegetables and light yellow artichoke hearts, creating a layered effect with the white creamy cheese and green vegetable mix inside. The pastry’s outer crust appears crisp and glossy, contrasting with the soft and textured filling within. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed
10 oz frozen chopped spinach, thawed and squeezed dry
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2–3 cloves garlic, minced (or 1 tsp garlic powder)
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten (for egg wash)
Optional: fresh dill or parsley, red pepper flakes, sesame seeds

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Roll out the thawed puff pastry on a floured surface and place it on the prepared baking sheet.
Step 3: In a large bowl, mix together the spinach, chopped artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
Step 4: Spoon the filling down the center third of the puff pastry lengthwise.
Step 5: Cut 1-inch diagonal strips on each side of the filling using a knife or scissors.
Step 6: Fold the top and bottom edges over the filling, then braid the strips over the top by alternating sides to enclose the filling.
Step 7: Brush the entire braid with the beaten egg and sprinkle with sesame seeds or herbs if desired.
Step 8: Bake for 22–25 minutes or until the pastry is golden brown and puffed.
Step 9: Let cool slightly before slicing and serving warm.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the filling mixture.
Fresh herbs like dill or parsley brighten the dish—sprinkle some inside the filling or on top before baking.
If you don’t have frozen spinach, fresh spinach can be used but be sure to cook and drain it thoroughly before mixing.
Try swapping mozzarella for fontina or gouda for a different cheesy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to restore the crispiness of the puff pastry. This braid is best enjoyed the day it’s made but reheats well.

How to Serve

A close-up view of a golden brown braided puff pastry bread, sliced to show the inside filled with creamy white cheese mixed with green chopped spinach and artichoke pieces. The pastry has a shiny, flaky top with diagonal braided strips that give a textured pattern. The filling is thick and packed tightly inside the pastry, contrasting with the crispy outside. The bread is placed on a wooden cutting board with a white marbled texture behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this braid ahead of time?

Yes, you can prepare the braid up to folding and egg washing steps, then refrigerate it for a few hours before baking. Just brush with egg wash before placing in the oven.

Can I use fresh artichokes instead of canned?

Fresh artichokes can be used but will require cooking and chopping before adding to the filling. Canned or jarred artichokes save time and provide consistent flavor.