Spinach & Ricotta Phyllo Braid with Lemon Thyme Honey Glaze

Here is a detailed, step-by-step recipe for Spinach & Ricotta Phyllo Braid with Lemon Thyme Honey Glaze. This dish is crisp, savory, lightly sweet, and elegant enough for brunch, appetizers, or a light dinner.

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Ingredients

For the filling

• 2 cups fresh spinach, finely chopped

• 1 cup ricotta cheese (whole milk preferred)

• 1/2 cup crumbled feta cheese

• 1 large egg

• 2 cloves garlic, minced

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

For the phyllo pastry

• 8–10 sheets phyllo dough, thawed

• 1/4 cup unsalted butter, melted

For the lemon thyme honey glaze

• 1/4 cup honey

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

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Equipment

• Large skillet

• Mixing bowl

• Baking sheet

• Parchment paper

• Pastry brush

• Small saucepan

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Step-by-Step Directions

Step 1: Prepare the spinach

1. Heat 1 tablespoon olive oil in a skillet over medium heat.

2. Add minced garlic and sauté for 30 seconds until fragrant.

3. Add chopped spinach and cook for 2–3 minutes until wilted.

4. Remove from heat and allow to cool slightly.

5. Squeeze out any excess moisture from the spinach to prevent sogginess.

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Step 2: Make the filling

1. In a mixing bowl, combine:

   • Ricotta cheese

   • Feta cheese

   • Egg

   • Cooked spinach

   • Nutmeg

   • Salt and black pepper

2. Mix until smooth and well combined.

3. Set aside.

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Step 3: Prepare the phyllo dough

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment paper.

3. Lay one sheet of phyllo on the parchment and brush lightly with melted butter.

4. Place another sheet on top and butter again.

5. Repeat until you have 4–5 layered sheets.

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Step 4: Add the filling

1. Spoon the spinach–ricotta filling in a long strip down the center of the phyllo stack, leaving about 2 inches on each side.

2. Cut diagonal strips along both sides of the filling, about 1 inch wide.

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Step 5: Form the braid

1. Starting at one end, fold the top flap over the filling.

2. Alternately fold the left and right strips over the filling, creating a braid pattern.

3. Brush the top lightly with melted butter.

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Step 6: Bake

• Bake for 25–30 minutes, or until golden brown and crisp.

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Step 7: Make the lemon thyme honey glaze

1. In a small saucepan over low heat, combine:

   • Honey

   • Lemon juice

   • Lemon zest

   • Thyme

2. Warm gently for 2–3 minutes, stirring occasionally.

3. Remove from heat.

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Step 8: Glaze and serve

1. Remove the baked phyllo braid from the oven.

2. Drizzle lightly with the warm lemon thyme honey glaze.

3. Let rest for 5 minutes before slicing.

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Tips for Best Results

• Keep phyllo covered with a damp towel while working to prevent drying.

• Do not overfill the braid or it may split during baking.

• The glaze should be lightly drizzled, not soaked, to maintain crispness.

• Serve warm or at room temperature.

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Serving Suggestions

• Pair with a fresh green salad or tomato cucumber salad.

• Serve as a brunch centerpiece, appetizer, or light vegetarian main dish.