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spinach puff pastry braid

Spinach & Artichoke Puff Pastry Braid

This Spinach & Artichoke Puff Pastry Braid is filled with a creamy bechamel filling that has some spice from green chillies, the sweet nubbiness of corn and fantastic flavor all around.
Author Sarah Mir


  • 2 sheets ready rolled puff pastry thawed
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 tablespoons finely diced onions
  • 2 cups milk
  • 3 green chillies finely diced
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 ounces cream cheese
  • 1/4 cup monterey jack or other cheese
  • 2 - 2 1/2 cups chopped fresh spinach
  • 1 6 oz jar artichoke hearts drained and chopped tough leaves removed.
  • 1/2 cup sweet corn kernels optional
  • 3/4 cup cooked chicken small diced or shredded (Optional)
  • 1 egg
  • Sesame seeds and/or Nigella Seeds


  1. Melt the butter in a medium saucepan and add the flour, stirring for two minutes or so on medium heat
  2. Gradually add the milk, whisking as you go along to avoid clumping
  3. Add the onion, the green chillies, salt and pepper
  4. Cook until the bechamel becomes nice and thick
  5. Dice the cream cheese into cubes and whisk in until incorporated.
  6. Add the cheese and stir, followed by the spinach, artichokes, and corn (if using). Take off the heat, the spinach will wilt.
  7. Stir in the chicken if using
  8. Taste for seasoning - it should taste just a tad salty.
  9. Let it cool to room temperature
  10. Preheat the oven to 375 and line a baking sheet with parchment paper
  11. Roll your puff pastry sheets out so they're 10*12 inches (they usually come in 10*10)
  12. Visually split your puff pastry roughly in thirds, keeping the centre strip slightly larger than the others
  13. Spread 1-1 1/2 cup mixture in the centre.
  14. Cut thin strips into either side of the puff pastry, about a cm wide.
  15. Fold the strips over to create a braid effect.
  16. Whisk the egg with a splash of water and spread over top the pastry with a pastry brush
  17. Sprinkle with the seeds
  18. Baked for 25-30 minutes until a deep golden

Recipe Notes

You can prep the filling a day or two ahead and use it straight from the fridge
It can also be baked earlier in the day an reheated for a few minutes at 350 in the oven