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