{"id":454,"date":"2015-10-21T04:49:29","date_gmt":"2015-10-21T09:49:29","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=454"},"modified":"2015-10-21T12:01:06","modified_gmt":"2015-10-21T17:01:06","slug":"braided-savory-spinach-feta-and-pine-nut-pastry","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2015\/10\/21\/braided-savory-spinach-feta-and-pine-nut-pastry\/","title":{"rendered":"Braided Savory Spinach, Feta, and Pine Nut Dinner Pastry"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/cover-braided-danish-w-feta-spinach-pignoli.jpg\" alt=\"cover-braided-danish-w-feta-spinach-pignoli.jpg\" \/><\/p>\n<p>This started out as a dessert post, but then I looked out the window, and it&#8217;s October\u00a0in Minnesota, and fresh berries from the U-pick farm are long over with.\u00a0 My family needs something warming tonight, so I dropped my\u00a0almond cream and raspberry idea, and jogged to the store for spinach and feta to go with the pine nuts I already had in the house.\u00a0 Not only is this thing delicious, but I stashed gobs of spinach into it and it was super kid-friendly anyway.\u00a0 <!--more--><\/p>\n<p><strong>First, start preheating the oven to 350 degrees F for about a half-hour.<\/strong>\u00a0 Saute a pound of fresh spinach in a tablespoon of olive oil, until it&#8217;s well-wilted and has given up a good amount of liquid, which you need to discard or the pastry will be soggy.\u00a0 I peppered but didn&#8217;t salt the spinach, because my feta cheese is very salty&#8211;taste it first; if\u00a0it&#8217;s\u00a0bland\u00a0go ahead and salt the spinach to taste.\u00a0 Set aside the sauteed spinach\u00a0while you prepare the dough.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/1-spinach-in-pan.jpg\" alt=\"1-spinach-in-pan.jpg\" \/><\/p>\n<p>Roll out your favorite enriched dough from<strong><a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20%22%3EThe%20New%20Artisan%20Bread%20in%20Five%20Minutes%20a%20Day:%20The%20Discovery%20That%20Revolutionizes%20Home%20Baking%3C\/a%3E%3Cimg%20src=%22https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;\" target=\"_blank\"> the book<\/a><\/strong>, like <strong><a href=\"https:\/\/artisanbreadinfive.com\/2008\/09\/29\/challah-done-two-ways-from-the-same-dough\" target=\"_blank\">challah<\/a><\/strong>, or for a really decadent treat,<strong><a href=\"https:\/\/artisanbreadinfive.com\/2008\/09\/24\/brioche-dough-recipe-and-all-of-its-wonderful-uses\" target=\"_blank\"> the brioche<\/a><\/strong>&#8212; the goal is 1\/8 of an inch thick.\u00a0 It took a little less than a pound to get a rectangle about 8 by 18 inches (a small grapefruit-sized piece of dough).\u00a0\u00a0 I bought some really nice imported feta and crumbled a little less than a half pound in a line down the center of the rectangle:<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/2-layer-with-cheese.jpg\" alt=\"2-layer-with-cheese.jpg\" \/><\/p>\n<p><strong>Then, layer the drained spinach over that:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/3-layer-with-spinach.jpg\" alt=\"3-layer-with-spinach.jpg\" \/><\/p>\n<p><strong>Now sprinkle a generous handful of pine nuts (or chopped walnuts, pistachios, almonds, or pecans) as the last layer before you start the braid (you won&#8217;t actually have to braid&#8230;):<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/4-sprinkle-with-pine-nuts.jpg\" alt=\"4-sprinkle-with-pine-nuts.jpg\" \/><\/p>\n<p><strong>Using a <a style=\"margin: 0px;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B00004OCJN?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00004OCJN\" target=\"_blank\">pizza wheel<\/a>, make 1\/2-inch wide strips down each side.\u00a0 <\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/5-cut-with-pizza-wheet.jpg\" alt=\"5-cut-with-pizza-wheet.jpg\" \/><\/p>\n<p><strong>Now, fold the strips, one side after the other over the filling, creating the illusion of a real braid:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/6-lay-the-braids-over-the-filling.jpg\" alt=\"6-lay-the-braids-over-the-filling.jpg\" \/><\/p>\n<p>I&#8217;m not quite as artful about this as Zoe is, I&#8217;ll admit.\u00a0 But it basically got the job done and through the magic of gauzy photography, who&#8217;s going to be able to tell?\u00a0 Allow the braid to rest for 40 minutes at room\u00a0temperature.\u00a0 Egg wash and black sesame seeds completed the effect, which is something like a Turkish spinach pie\u00a0 This goes into your pre-heated oven for 35 to 40 minutes and a complete meal is done.\u00a0 If you can sell this filling, the kids won&#8217;t need any other vegetable tonight.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2008\/12\/7-final-shot.jpg\" alt=\"7-final-shot.jpg\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This started out as a dessert post, but then I looked out the window, and it&#8217;s October\u00a0in Minnesota, and fresh berries from the U-pick farm are long over with.\u00a0 My family needs something warming tonight, so I dropped my\u00a0almond cream and raspberry idea, and jogged to the store for spinach and feta to go with [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[425,426],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Braided Savory Spinach, Feta, and Pine Nut Dinner Pastry - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2015\/10\/21\/braided-savory-spinach-feta-and-pine-nut-pastry\/\" \/>\n<meta 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