Description

This Spinach Artichoke Puff Pastry Braid is a delicious and visually stunning appetizer or snack featuring a creamy spinach and artichoke filling wrapped in flaky, golden puff pastry. Perfect for parties or a cozy family treat, it combines melted cheeses, savory garlic, and tender vegetables braided into an easy-to-make pastry braid that bakes to crisp perfection.

Ingredients

Scale

Main 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 Garnishes

Fresh dill or parsley
Red pepper flakes
Sesame seeds

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface until smooth and place it onto the prepared baking sheet, ready for filling.
Make the Filling: In a large bowl, thoroughly combine the thawed and drained spinach, chopped artichokes, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, salt, and black pepper until well incorporated.
Assemble Filling: Spoon the prepared spinach and artichoke mixture lengthwise down the center third of the puff pastry, leaving space on the sides for braiding.
Cut Pastry Strips: Using a knife or scissors, cut 1-inch-wide diagonal strips along both sides of the pastry, extending from the edges toward the filling to create strips for braiding.
Braid Pastry: Fold the top and bottom edges of the pastry over the filling. Then, braid the strips over the filling by alternating folding strips from each side to create a tight braided loaf.
Apply Egg Wash: Brush the entire braid with the beaten egg to help it brown evenly and develop a glossy finish. Sprinkle with optional sesame seeds or chopped herbs if desired.
Bake: Place the pastry braid in the preheated oven and bake for 22 to 25 minutes, or until the braid is puffed up and has turned a beautiful golden brown.
Cool and Serve: Allow the braid to cool slightly on the baking sheet before slicing into portions. Serve warm for the best flavor and texture.

Notes

Make sure to thoroughly squeeze excess moisture from the thawed spinach to prevent a soggy pastry.
For a spicier version, add red pepper flakes to the filling or sprinkle on top before baking.
You can use fresh herbs like dill or parsley either mixed into the filling or as a garnish to enhance flavor and presentation.
If you prefer, swap out mozzarella for another melting cheese such as fontina or Monterey Jack.
Ensure the puff pastry is properly thawed before rolling out to avoid cracking during assembly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: spinach artichoke braid, puff pastry appetizer, spinach artichoke dip recipe, braided pastry, vegetarian appetizer