Puff pastry plait with spinach, feta and mozzarella

Recipe for a plaited puff pastry with spinach, feta and a hint of nutmeg.

Course Bread, Lunch, Main course, Side dish, Starter

Cuisine Danish

Nøgleord Puff pastry plait, Puff pastry tart

Total Time 35

Servings people

Calories 572kcal

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.

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.