- 1 cup fresh spinach, chopped
- 1 egg, beaten
- Salt and pepper, and additional seasonings if desired
- Brie
- 1 sheet puff pastry (thawed, if frozen)
Preparation:
- Line a baking sheet with parchment paper or silpain. Preheat oven to 350 degrees.
- In a bowl mix chopped spinach with half the beaten egg, season to taste (I like to use a little garlic powder).
- On a floured surface roll pastry into a 16" x 8" rectangle and trim the edges. Lightly flour the top and cut into 4 pieces (approx 4" x 8"). Cut 1 in. strips diagonally on each side of each section, leaving the center intact and with an even number of strips on each side.
- Carefully transfer to baking sheet. Divide spinach equally in the center of each square, then top with desired amount of brie.
- Braid the pastry by crossing the strips over the filling and alternating side to side.
- Mix the rest of the egg with 1 tbsp. water. Brush the egg wash on the tops of the pastries.
- Bake 20-25 minutes, until puffed and golden brown.
- Cool until you can safely eat them without burning your mouth.
