Spinach Puff Pastry Braid

Thaw the frozen spinach and squeeze out the thawed water through a sieve. Unroll the puff pastry and place it on a baking sheet with the paper. Along both long sides of the unrolled puff pastry, cut 8 cm long strips, 1 cm apart, from the outside inwards, so that "dough strips" are created on the outer sides of the puff pastry.

Finely chop the onion and garlic and sauté in hot olive oil in a coated pan. Wash, dry, and remove the leaves from the mint, then finely chop them. Mix the finely chopped mint thoroughly with the thawed spinach, sautéed onions and garlic, as well as the 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 convection. Now place the spinach mixture in the middle of the puff pastry. Then, alternately lay the dough strips from left and right, following the zipper principle, over the spinach mixture. Brush the puff pastry with the whisked egg-water mixture, then sprinkle with sesame seeds and bake at 200 °C convection for 40 minutes and serve.