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1 December, 2017

Spinach and Mushroom Braid

Posted in : Recipes on by : Chef Spaulding

A family favorite

2 pastries, serves 10-12


  • Puff Pastry dough, defrosted || 1 lb 10 oz  || Remove from the freezer the night before


  • Spinach  ||  2 lb  ||  Clean, remove any dried part of the stems
  • Onion, chopped  || 12 oz (2 cups)
  • Mushrooms, sliced medium  || 1-1/4 lb
  • Cheddar Cheese, grated  || 12 oz (3 cups)
  • Dijon Mustard  || 1 Tbs
  • Salt
  • Black Pepper

Wash coating

  • Egg, beaten
  • OR: Aquafaba (canned Chickpea liquid), whipped


  • Preheat the oven to 350F

The Filling

  • Saute the Onions until soft.
  • Add the Mushrooms until both are tender.
  • Add the Spinach and saute slightly (note, the Spinach will cook further in the pastry).
  • Allow to cool.
  • Stir in the Salt, Pepper, Dijon Mustard.
  • Mix in the Cheese.

The Braid

  • Flour the table top lightly.
  • Roll out the pastry dough, fold over, roll out again, repeat a few times. It should be a large rectangle (12 to 15 inches square) about 1/8 inches thick.
  • Spoon some of the Spinach mixture down the middle of the Pastry square. Leave uncovered about 4″ on either side and a few inches at the top and bottom.
  • With a small knife, score strips of dough on the left and right, approx 3/4″ wide, resulting an equal number of strips on each side.
  • Fold down top flap, fold up the bottom flap over the filing.
  • Alternating left/right, from one end to the other, fold a strip at an angle over the filling, cross the strip from the other side. It will look like a lace or braid.
  • With a pastry brush, apply a thin wash over the pastry.
  • Optionally sprinkle some Sesame Seeds.


  • With 2 or 3 spatulas, lift the Pastry onto a baking sheet.
  • Alternatively, I’ve rolled the Pastry out on parchment paper. It’s then easy to lift the pastry onto a baking sheet.
  • Bake 1 hour, or until golden brown.


  • We’ve used a wide range of fillings, be creative. Red Bell Peppers, Cauliflower, Pre-baked or sauteed Squash, Broccoli, … Be creative.


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