It's been a while since I shared a recipe, but I am coming back with a great one! If you don't know, my husband is an excellent cook. He is way more creative than I am so this is clearly his recipe. We had it the other day and I was so impressed I had to share it with you. Unfortunately we gobbled it up so fast that I didn't have a chance to snap any other pictures than this one iPhone shot, but you get the gist. Try this out, trust me; you'll love it.
Spinach and Feta Braid
- 2 cans of refrigerated crescent rolls
- One white onion, thinly chopped
- 3 big handfuls of spinach
- 1 cup feta cheese
- Olive oil
- 3 egg yolks
- Onion powder
- Garlic powder
Preheat oven to 325 degrees. Butter a baking sheet, lay out two cans of crescent rolls flat and pinch together pre-cut seems to make one large flat piece of dough. Brush on some olive oil and lightly sprinkle the dough with onion powder and garlic powder. On the longer sides of the dough, cut one inch tabs at a slight angle toward the center leaving about 2 inches of uncut dough in the middle. Put aside. Coat the bottom of a large sauté pan with oil and turn the burner on a medium heat. Once oil is hot, place thinly chopped onions into the pan. Season the onions with garlic powder, salt, and pepper to taste. Once onions become translucent, add in the 3 handfuls of spinach. Allow spinach to become moist with the steam and stir occasionally. Once spinach and onion blend is done, stir in one cup feta cheese and give it a good few stirs just to get the cheese soft in the spinach and onion mixture. Transfer spinach onion and feta mixture to the dough, on the uncut center strip. Take one inch strips and criss-cross over the top of your filling, changing sides as you go down the length of the dough. Once braid is fully prepared, take three egg yolks and give the top an egg wash. Sprinkle some oregano and salt and pepper to taste. Place braid in the oven for 25 minutes, or until the top turns golden brown. Let sit for at least 5 minutes to cool. Once cool, dig in and enjoy!