Golden Baked Feta & Spinach Puff Pastry Braid with Butternut, Cranberry & Sage

A golden, flaky puff pastry braid filled with creamy feta, spinach, roasted butternut squash, sweet cranberries, and fragrant sage. It’s a beautiful savory-sweet centerpiece for brunch, holidays, or a cozy dinner.

Ingredients

For the filling:

1 sheet puff pastry, thawed
2 cups butternut squash, peeled and cut into small cubes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried sage
2 cups fresh baby spinach
1 tablespoon butter
2 cloves garlic, minced
6 oz (170 g) feta cheese, crumbled
½ cup cream cheese, softened
⅓ cup dried cranberries
1 tablespoon fresh sage, finely chopped
¼ teaspoon red pepper flakes, optional
1 teaspoon fresh lemon juice

For the egg wash:

1 egg
1 tablespoon milk

For topping:

1 tablespoon pumpkin seeds, optional
1 teaspoon sesame seeds, optional
Fresh sage leaves, for garnish
A little flaky sea salt, optional

Directions

Roast the butternut squash:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed butternut squash on the baking sheet. Drizzle with olive oil and season with salt, pepper, and dried sage.
Toss well and spread into a single layer.
Roast for 20–25 minutes, turning once, until tender and lightly caramelized around the edges.
Allow the squash to cool for a few minutes.
Prepare the spinach:
Heat butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds.
Add the spinach and cook for 2–3 minutes, stirring, until wilted.
Remove from the heat and allow it to cool slightly. If the spinach releases a lot of liquid, gently squeeze out the excess moisture.
Make the filling:
In a large bowl, combine softened cream cheese and crumbled feta.
Add the cooled spinach, roasted butternut squash, dried cranberries, fresh sage, lemon juice, and red pepper flakes if using.
Mix gently until the ingredients are evenly distributed. Taste and adjust seasoning if needed.
Prepare the pastry:
Increase the oven temperature to 425°F (220°C).
Place the thawed puff pastry sheet on a piece of parchment paper. Gently roll it into a rectangle if necessary.
Lightly score the pastry into three equal vertical sections without cutting completely through it.
Spoon the filling down the center section, leaving about 1 inch (2.5 cm) at the top and bottom.
Cut diagonal strips about 1 inch wide along both sides of the filling, starting from the outside edge toward the filling.
Fold the top and bottom pastry edges over the filling.
Begin folding the diagonal strips over the filling, alternating from one side to the other to create a braided appearance.
Tuck the final strips underneath the braid so the filling remains enclosed.
Transfer the parchment and braid to a baking sheet.
Prepare the egg wash:
Whisk together the egg and milk.
Brush the entire pastry braid lightly with the egg wash.
Sprinkle with pumpkin seeds, sesame seeds, or a little flaky sea salt if desired.
Bake:
Bake for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and fully puffed.
If the top browns too quickly, loosely cover it with foil for the remaining baking time.
Remove from the oven and let it rest for 10–15 minutes before slicing.
Garnish with fresh sage leaves and serve warm or at room temperature.

Tips for the best pastry braid

Make sure the puff pastry stays cold while assembling. If it becomes too soft, refrigerate it for 10–15 minutes before baking.
Cut the butternut squash into small, evenly sized cubes so it roasts quickly.
Remove excess moisture from the spinach to prevent a soggy pastry.
Don’t overfill the braid; excess filling can leak through the cuts.
Freshly crumbled feta gives the best texture.
Allow the braid to rest before slicing so the filling has time to settle.
For a stronger savory flavor, add ¼ cup grated Parmesan to the filling.
For extra sweetness, add 1 tablespoon maple syrup to the roasted squash.

Nut information

The basic recipe contains no peanuts or tree nuts.
Pumpkin seeds and sesame seeds are optional and are seeds, not tree nuts, but should be omitted if seeds are an allergy concern.
Check puff pastry, feta, cream cheese, dried cranberries, and other packaged ingredients for allergen or cross-contact warnings.
Some puff pastry products may be manufactured in facilities that process nuts.
For a strict nut-free preparation, use products specifically labeled according to your allergy requirements.

Nutrition estimate

Per serving, based on 8 servings:

Calories: approximately 390
Protein: 9 g
Carbohydrates: 39 g
Fat: 22 g
Saturated fat: 8 g
Fiber: 3 g
Sugar: 11 g
Sodium: approximately 540 mg

Q/S

Prep time: 30 minutes
Roasting time: 20–25 minutes
Baking time: 25–30 minutes
Resting time: 10–15 minutes
Total time: About 1½ hours
Servings: 8
Difficulty: Moderate

Storage

Store leftover braid in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to restore the flaky pastry. Avoid reheating for too long in the microwave because the puff pastry will become soft.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.