Looking for something a little special for the dinner table, or an elegant snack? Try this puff pastry plait, where the best of the vegetarian kitchen is wrapped in crisp puff pastry. With its plaited top and golden finish, it is as much a feast for the eyes as for the taste buds. Inside you’ll find sautéed spinach seasoned with onion, garlic and a hint of nutmeg, all brought together with a creamy mix of cream cheese, feta and mozzarella. It is a dish that brings flavour and elegance to any meal – whether a cosy dinner at home or part of a larger buffet.
Vegetarian plaited puff pastry
Do you love the classic Danish ham and cheese plait (skinkestang) too, but want a vegetarian version? Then try this puff pastry plait with spinach, feta and mozzarella. It takes the familiar skinkestang to new heights, plaited around a filling of spinach, onion, garlic and a touch of nutmeg on a creamy base of cream cheese, feta and mozzarella. The result is a crisp, golden plait with a juicy, flavourful surprise inside.
Perfect as an evening meal with a hearty salad, as a side at a barbecue, for brunch, the tapas table or a buffet.
Puff pastry plait with spinach, feta and mozzarella
Ingredients
- 1 roll puff pastry ready-rolled
- 60 g cream cheese
- 1 ball of fresh mozzarella – or 125 g grated mozzarella
- 100 g feta
- 1 egg, for brushing
- Sesame seeds
Spinach filling
- 250 g fresh spinach
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 tsp ground nutmeg
- Salt and freshly ground pepper
- Oil
Method
Spinach filling
- Heat a frying pan and sauté the onion and garlic in a splash of oil until the onion is soft and translucent.
- Add the spinach and stir until it wilts, then season with nutmeg, salt and freshly ground pepper.Leave to cool slightly while you prepare the pastry.
Puff pastry plait with spinach, feta and mozzarella
- Drain the mozzarella well.
- Unroll the puff pastry on a sheet of baking paper.The filling goes down the middle of the pastry, so cut diagonal strips in from each long edge until you are 1/3 of the way across the sheet. Do this on both sides.See the photo just below the recipe for how to cut the pastry.
- Spread the cream cheese over the centre section and scatter half the mozzarella and feta on top.Season with freshly ground pepper.
- Spoon the spinach filling on top, then scatter the remaining mozzarella and feta over the spinach.
- Fold the ends of the pastry in over the filling, then fold the strips in over the filling, alternating from side to side, – one at a time.See the video above the recipe if you need to.
- Brush the top with a beaten egg and sprinkle with sesame seeds if you like.
- Bake the plait in a preheated oven at 200°C (conventional oven, top and bottom heat) for about 20 minutes.If you use fresh mozzarella it may release a little liquid. Dab it up with a piece of kitchen paper 1-2 times during baking – this keeps the pastry crisp and golden.
- Leave to rest for 5-10 minutes before slicing and serving.Serve with a fresh green salad, as a side at a barbecue or on the tapas table.
Nutrition
Premium
Hej
Kan man lave fyldet dagen før ?
Mvh Anette
Hej Anette
Ja det kan jeg ikke se der skulle være noget i fejen for 🙂
Warm wishes, Dianna
Hov, glemte stjernerne,- den skal naturligvis have alle 5 ⭐️
Tusind tak altså 🙂
Hold nu op…. tusinde tak for den opskrift Diana 🙂
Tror godt jeg tør sige, det bliver en ny favorit herhjemme.
Visuelt var jeg ikke i nærheden af din fine udførsel, meeennn øvelse gør vel mester.
Og den smagte fantastisk
Hej Henriette
Åhhh tak for de søde ord altså, det er så dejligt at høre 🙂
Og ja, øvelse gør mester – har flere lækre varianter du kan prøve dig frem med 🙂
Warm wishes, Dianna