Puff Pastry Spinach Artichoke Braid ~ Superbowl Snack Recipe ~ Noreen's Kitchen

Superbowl is coming up in one week! Today I have a great option to put a little something fancy and unexpected on your Superbowl spread. This spinach and artichoke filled puff pastry braid is super simple and oh so delicious! All you need is a few ingredients and a little time and then you will have something fit for a king. Not to mention a vegetarian! This one is seriously classy and perfect for more than an appetizer pick up. This is perfect for a breakfast, next to some scrambled eggs or as a brunch or light lunch offering paired with a tossed green salad. No matter how or when you make this, make it and enjoy!

This begins with puff pastry, which you can find in your grocer's freezer. I used the Pepperidge farm brand, because that is all that is available in my area, but in other parts of the country you may have other options or if you have a restaurant supply they may have it as well. You can also opt to make your own. But this frozen version is perfect for me since we don't use it very often, I don't feel like it is worth my time to make it from scratch.

The filling is a delicious combination of cream cheese, provolone/mozzarella blend, parmesan cheese and frozen spinach and canned, chopped artichoke hearts. This is similar to everyone's favorite spinach artichoke dip but without the mayo or sour cream.

The braid is much easier than it looks and it may surprise you how easy it actually is! Since the puff pastry has two fold marks, it easily divides the pastry into three sections. The two outer sections are cut evenly all the way up the length to make it look like fringe. Then the filling was spread down the center portion of the pastry. Now you just criss cross, the opposite sides of the "fringe" over the filling. You can fold over the top and bottom over the filing to make a closed end but it will bake together in the oven.

This recipe makes two beautiful spinach and artichoke braids. I egg washed both of them with an egg that I beat with about a tablespoon of cold water and just coated the outside of the braids to make a golden brown finish.

Baked this in a 400 degree oven for about 25 to 30 minutes. You want to check to be sure the dough is cooked because soggy puff is nothing to write home about!

If you only want to bake one braid and freeze the other for later, you can do that. Just don't egg wash the one you want to freeze. Place it on a baking sheet in the freezer until solid them wrap in foil and keep for up to three months. When ready to bake, remove from freezer, unwrap and place on a baking sheet. Allow to sit at room temperature for 30 minutes. Then brush with egg wash and bake in a 400 degree oven for 35 to 40 minutes or until golden brown and crispy.

I baked both of these at the same time. We ate one for lunch as a family. The other I wrapped in foil and placed in the fridge. I reheated it unwrapped in a 400 degree oven for 15 minutes and it was really nice. I was worried that it would go soggy. However I think it is better to do it from the raw state, it was not bad reheated.

I hope you give this spinach and artichoke braid a try and I hope you love it!

Happy eating!

You can find a printable version of this recipe on my website! http://bit.ly/2kknEK0

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