Braided puff pastry wreath with spinach

Ingredients

• 1 sheet puff pastry (made without animal fats)
• 350 g frozen spinach
• 1 tablespoon olive oil
• 1 container plain, unsweetened, unflavored soy yogurt
• ¼ teaspoon panch phoron (or cumin seeds)
• A pinch of salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of puff pastry

Instructions

1. Put the spinach in a pot with the oil over medium heat and cook until there's no water left. Drain it well, pressing it, and let it cool slightly.
2. Toast the seeds in a skillet over medium-high heat for a couple of minutes, until they start to brown, and add them to the spinach. Add the soy yogurt and salt and mix. Cover and refrigerate for at least half an hour.
3. Line a baking sheet with parchment paper and preheat the oven to the temperature on the puff pastry package (usually 200°C / 400°F).
4. Roll out the puff pastry and spread the spinach mixture over it with a spoon, in a thin layer, without reaching the edges.
5. Roll it up from the long side. Cut it in half lengthwise, leaving one end uncut, and braid the two strips with the cut side up. Join the ends into a wreath and transfer it to the baking sheet.
6. Bake it for the time on the package (about 20-25 minutes), until golden. Let it cool slightly before serving.
7. You can fill it with other spreads or pâtés, as long as they're not too dry or they'll burn.

Nutrition facts

Approximate, per serving (about 153 g). Calculated with data from USDA FoodData Central.