Spinach and Puff Pastry Braid

Allow the frozen spinach to thaw and squeeze out the excess water through a sieve. Unroll the puff pastry and place it along with the paper onto a baking sheet. Cut 8 cm long strips at 1 cm intervals from the outside inward along both long sides of the rolled-out puff pastry, creating dough strips along the outer edges.

Finely chop the onion and garlic and sauté in hot olive oil in a non-stick pan. Wash and dry the mint, remove the leaves and finely chop them as well. Mix the finely chopped mint well with the thawed spinach, sautéed onions and garlic, ricotta, and eggs. Season with salt, pepper, and nutmeg. Whisk the egg yolk with 2 tablespoons of water and set aside.

Preheat the oven to 200 °C fan. Spread the spinach mixture along the center of the puff pastry. Then fold the dough strips alternately from left and right over the spinach mixture, like a zipper. Brush the puff pastry with the egg-water mixture, sprinkle with sesame seeds, bake at 200 °C fan for 40 minutes, and serve.