Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Braided Puff Pastry Pie with Charalambides Christis Halloumi and Spinach
Ingredients
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1 sheet puff pastry (thawed) Chrysi Zymi
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400g Charalambides Christis Halloumi, grated
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Leaves from 3 bunches of fresh spinach
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200g cashews, ground
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2 tablespoons maple syrup
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200g sun-dried tomatoes, cut into strips
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150ml Charalambides Christis Dairy Cream with 35% fat
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1 egg yolk (beaten with a bit of water)
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Salt & pepper, to taste
Instructions
In a large bowl, combine all ingredients except the puff pastry and egg yolk. Mix gently with your hands as if kneading until the mixture holds together.
Line a baking tray with parchment paper. Lay the puff pastry sheet flat on the tray.
Using a sharp knife, make diagonal cuts on both long sides of the pastry, leaving the center untouched to form a base for the filling.
Spoon the mixture along the center of the pastry, shaping it into a log that fits the uncut middle section.
Fold the side strips over the filling, alternating sides to form a braid.
Brush the top of the braid with the beaten egg yolk.
Bake in a preheated oven at 180°C for about 15–20 minutes, or until golden brown.
Serve warm on a platter. For an elegant touch, pair with sautéed Brussels sprouts.
