Golden Baked Feta & Spinach Puff Pastry Braid with Butternut, Cranberry & Sage
Golden Baked Feta & Spinach Puff Pastry Braid with Butternut, Cranberry & Sage is a beautiful savoury pastry filled with creamy feta and ricotta, tender spinach, roasted butternut squash, sweet dried cranberries, and crunchy walnuts. Wrapped in flaky puff pastry and baked until deeply golden, it brings together creamy, savoury, sweet, and nutty flavours in every slice.
This elegant pastry braid makes a lovely centrepiece for a special lunch, holiday table, brunch, or cosy dinner. The roasted butternut adds gentle sweetness, while fresh sage, feta, and cranberries give the filling plenty of flavour without making it overly heavy.
Ingredients
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled and finely diced (280 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp maple syrup (20 g)
- ½ tsp garlic powder (1.5 g)
- ½ tsp dried sage (1 g)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Spinach & Feta Filling:
- 4 cups fresh baby spinach (120 g)
- 1 cup crumbled feta cheese (150 g)
- ½ cup ricotta cheese (125 g)
- 1 garlic clove, minced (3 g)
- 1 tbsp fresh sage, finely chopped (3 g)
- ½ tsp dried oregano (1 g)
- ¼ tsp nutmeg (0.5 g)
- ¼ tsp black pepper (0.5 g)
For the Puff Pastry:
- 1 sheet puff pastry, thawed (245 g)
- 1 large egg, beaten (50 g)
- 1 tbsp milk (15 ml)
For the Cranberry Walnut Filling:
- ⅓ cup dried cranberries (50 g)
- ½ cup walnuts, roughly chopped (55 g)
- 1 tbsp maple syrup (20 g)
For Garnish (optional):
- 1 tbsp fresh sage leaves (3 g)
- 1 tbsp pumpkin seeds (10 g)
- 1 tbsp dried cranberries (10 g)
How to Make It
1. Roast the Butternut Squash
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the finely diced butternut squash with olive oil, maple syrup, garlic powder, dried sage, salt, and black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet and roast for 18–22 minutes, or until tender and lightly caramelised. Remove from the oven and let it cool slightly.
2. Prepare the Spinach and Feta Filling
While the squash is roasting, heat a large skillet over medium heat. Add the fresh spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Transfer the spinach to a colander and squeeze out as much moisture as possible. Roughly chop the spinach before adding it to a mixing bowl.
Add the feta, ricotta, minced garlic, fresh sage, dried oregano, nutmeg, and black pepper. Stir everything together until the filling is evenly combined and creamy.
3. Prepare the Cranberry Walnut Mixture
In a small bowl, combine the dried cranberries, roughly chopped walnuts, and maple syrup. Stir gently until the cranberries and walnuts are lightly coated and evenly mixed.
4. Prepare the Puff Pastry
Unroll the thawed puff pastry onto a sheet of parchment paper. Lightly score a rectangle down the centre of the pastry, leaving approximately 2–3 inches (5–7 cm) on each side for the braid strips. Take care not to cut through the centre section.
5. Add the Filling
Spread the spinach and feta mixture evenly along the centre of the pastry. Spoon the roasted butternut squash over the cheese mixture, then scatter the cranberry and walnut mixture over the top. Keep the filling contained within the centre section so the pastry can be folded neatly around it.
6. Create the Braid
Using a sharp knife, cut diagonal strips along both sides of the pastry, starting at the outer edge and working towards the filling. Fold the strips alternately over the filling, crossing them slightly to create the braided appearance. Tuck the ends underneath to help seal the braid and keep the filling enclosed during baking.
7. Add the Egg Wash
Whisk together the beaten egg and milk. Brush the egg wash generously over the entire surface of the pastry braid, including the folded strips. This helps the pastry bake into a glossy, deeply golden crust.
8. Bake the Braid
Place the assembled braid on the prepared baking sheet and bake for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and beautifully puffed.
9. Cool and Garnish
Remove the pastry from the oven and let it cool for 8–10 minutes before slicing. This short resting time allows the filling to settle and makes the braid easier to cut and serve. Garnish with fresh sage leaves, pumpkin seeds, and dried cranberries, if desired.
10. Serve
Slice the braid and serve warm while the puff pastry is crisp and flaky and the cheese filling is creamy.
Why This Recipe Works
The combination of creamy feta and ricotta creates a rich, savoury filling that pairs naturally with tender spinach and aromatic sage. Roasting the butternut squash with maple syrup brings out its natural sweetness and adds lightly caramelised edges, giving the filling a lovely contrast in flavour and texture.
The cranberries and walnuts add another layer of texture and flavour. Their sweet-tart and nutty character works beautifully with the salty feta and sweet roasted squash, while the puff pastry brings everything together in a crisp, golden shell. The braided presentation also makes a simple filled pastry feel special enough for entertaining.
Tips for the Best Puff Pastry Braid
- Remove excess spinach moisture: Squeeze the cooked spinach thoroughly before mixing it with the cheeses to help prevent a soggy filling.
- Let the squash cool slightly: Allow the roasted butternut to cool for a few minutes before assembling so it does not soften the pastry too much.
- Keep the pastry cold: Work with the puff pastry while it is thawed but still cool and easy to handle.
- Do not overfill the braid: Keep the filling neatly in the centre so the pastry strips can fold over it without splitting.
- Use enough egg wash: Brush the pastry evenly for a glossy, deeply golden finish.
- Rest before slicing: Let the baked braid sit for 8–10 minutes so the filling can settle and the slices hold their shape.
Serving Suggestions
Serve this puff pastry braid warm as a centrepiece for brunch, lunch, or a special dinner. It pairs nicely with a simple green salad, roasted vegetables, or a light soup for a more complete meal.
For entertaining, slice the braid into generous portions and arrange it on a serving board or platter. The combination of golden pastry, creamy filling, roasted squash, cranberries, and fresh sage makes it especially suitable for autumn and festive gatherings.
Frequently Asked Questions
Can I use frozen spinach instead of fresh spinach?
Yes. Frozen spinach can be used, but it should be thawed and squeezed very well to remove excess moisture before adding it to the feta and ricotta mixture.
Can I prepare the filling ahead of time?
Yes. The roasted butternut squash and spinach-feta filling can be prepared ahead of assembly. Allow the ingredients to cool before combining and keep them refrigerated until you are ready to assemble the pastry.
What can I use instead of blue cheese or stronger cheeses?
This recipe uses feta for its salty, creamy flavour. If you prefer a milder filling, you can adjust the cheese combination by using more ricotta and a milder crumbly cheese.
How do I keep the puff pastry crisp?
The most important step is removing excess moisture from the spinach and avoiding an overly wet filling. Baking the braid until deeply golden also helps create a crisp pastry exterior.
Can I make the braid without the optional garnish?
Yes. The sage leaves, pumpkin seeds, and dried cranberries are optional and mainly add colour, texture, and presentation. The braid can be served without them.
How long should the braid cool before slicing?
Let it rest for approximately 8–10 minutes after baking. This gives the filling time to settle while keeping the pastry warm and crisp.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 20 minutes |
| Cook Time | 48–52 minutes |
| Total Time | Approximately 1 hour 10 minutes |
| Calories | 430 per serving |
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 13 g |
| Sodium | 620 mg |
Final Thoughts
This Golden Baked Feta & Spinach Puff Pastry Braid brings together some of the best flavours of the season in one impressive but approachable dish. Creamy feta and ricotta, earthy sage, sweet roasted butternut, tart cranberries, and crunchy walnuts are all wrapped inside crisp, golden puff pastry.
Whether served as a festive centrepiece, a weekend brunch dish, or a comforting vegetarian meal, this pastry braid is easy to slice, share, and enjoy while warm from the oven.
Print
Golden Baked Feta & Spinach Puff Pastry Braid with Butternut, Cranberry & Sage
- Total Time: 1 hour 10 minutes
Description
A beautiful savoury pastry braid filled with creamy feta and ricotta, tender spinach, roasted butternut squash, sweet dried cranberries, and crunchy walnuts. Wrapped in flaky puff pastry and baked until deeply golden, it brings together creamy, savoury, sweet, and nutty flavours in every slice.
Ingredients
For the Roasted Butternut Squash
2 cups butternut squash, peeled and finely diced (280 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 g)
½ tsp garlic powder (1.5 g)
½ tsp dried sage (1 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Spinach & Feta Filling
4 cups fresh baby spinach (120 g)
1 cup crumbled feta cheese (150 g)
½ cup ricotta cheese (125 g)
1 garlic clove, minced (3 g)
1 tbsp fresh sage, finely chopped (3 g)
½ tsp dried oregano (1 g)
¼ tsp nutmeg (0.5 g)
¼ tsp black pepper (0.5 g)
For the Puff Pastry
1 sheet puff pastry, thawed (245 g)
1 large egg, beaten (50 g)
1 tbsp milk (15 ml)
For the Cranberry Walnut Filling
⅓ cup dried cranberries (50 g)
½ cup walnuts, roughly chopped (55 g)
1 tbsp maple syrup (20 g)
For Garnish (optional)
1 tbsp fresh sage leaves (3 g)
1 tbsp pumpkin seeds (10 g)
1 tbsp dried cranberries (10 g)
Instructions
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the finely diced butternut squash with olive oil, maple syrup, garlic powder, dried sage, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet and roast for 18–22 minutes, or until tender and lightly caramelised. Remove from the oven and let cool slightly.
3. While the squash is roasting, heat a large skillet over medium heat. Add the fresh spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Transfer the spinach to a colander and squeeze out as much moisture as possible. Roughly chop the spinach.
4. Add the spinach to a mixing bowl along with the feta, ricotta, minced garlic, fresh sage, dried oregano, nutmeg, and black pepper. Stir until the filling is evenly combined and creamy.
5. In a small bowl, combine the dried cranberries, roughly chopped walnuts, and maple syrup. Stir gently until lightly coated and evenly mixed.
6. Unroll the thawed puff pastry onto a sheet of parchment paper. Lightly score a rectangle down the centre of the pastry, leaving approximately 2–3 inches (5–7 cm) on each side for the braid strips. Do not cut through the centre section.
7. Spread the spinach and feta mixture evenly along the centre of the pastry. Spoon the roasted butternut squash over the cheese mixture, then scatter the cranberry and walnut mixture over the top. Keep the filling contained within the centre section.
8. Using a sharp knife, cut diagonal strips along both sides of the pastry, starting at the outer edge and working towards the filling. Fold the strips alternately over the filling, crossing them slightly to create the braided appearance. Tuck the ends underneath to help seal the braid.
9. Whisk together the beaten egg and milk. Brush the egg wash generously over the entire surface of the pastry braid, including the folded strips.
10. Place the assembled braid on the prepared baking sheet and bake for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and beautifully puffed.
11. Remove the pastry from the oven and let it cool for 8–10 minutes before slicing so the filling can settle.
12. Garnish with fresh sage leaves, pumpkin seeds, and dried cranberries, if desired.
13. Slice the braid and serve warm while the puff pastry is crisp and flaky and the cheese filling is creamy.
Notes
Squeeze the cooked spinach thoroughly to remove excess moisture and help prevent a soggy filling. Allow the roasted butternut squash to cool for a few minutes before assembling so it does not soften the pastry too much. Work with the puff pastry while it is thawed but still cool and easy to handle. Keep the filling neatly in the centre so the pastry strips can fold over it without splitting. Brush the pastry evenly with egg wash for a glossy, deeply golden finish. Let the baked braid rest for 8–10 minutes before slicing so the filling can settle and the slices hold their shape. Frozen spinach can be used instead of fresh spinach, but it should be thawed and squeezed very well before adding it to the filling. The roasted butternut squash and spinach-feta filling can be prepared ahead of assembly. Allow the ingredients to cool before combining and refrigerate until ready to assemble. For a milder filling, use more ricotta and a milder crumbly cheese. Serve with a simple green salad, roasted vegetables, or a light soup for a more complete meal. The optional sage leaves, pumpkin seeds, and dried cranberries add colour, texture, and presentation but can be omitted.
- Prep Time: 20 minutes
- Cook Time: 48–52 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
