Spinach Sundried Tomato Braid

• 1 Tablespoon Olive Oil
• 13 cups Red Onion, Diced
• 1 clove Garlic, Minced
• 10- 1/2 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 13 cups Sundried Cherry Tomatoes Packed In Oil, Chopped
• 2 whole Eggs, Beaten
• 1 Tablespoon Lemon Juice
• 13 cups Light Feta, Crumbled
• Salt And Pepper, to taste
• Nutmeg, Freshly Grated
• 1/2 packages (14 Oz. Size) Puff Pastry
• 1 whole Egg, Beaten
• 1 teaspoon Water

1. Preheat oven to 450 degrees F.
2. Heat the oil in a small fry pan and add the onion and garlic, saute until translucent.
3. Mix spinach, tomatoes, eggs, lemon juice, feta, salt, pepper, nutmeg, red onion and garlic together.
4. Roll out pastry to a 12x9 rectangle.
5. Place on a parchment-lined cookie sheet.
6. Spread mixture down the middle third.
7. Now make diagonal cuts, starting at the top left, about 1 apart, almost to the filling, like the left side of a V. Repeat on the right side in the opposite direction like the right side of a V. Alternating strips from side to side, fold over filling like a braid.
8. For the egg wash, combine the beaten egg with water.
9. Seal the overlaps with the egg wash. Brush the top with the egg wash. Bake for 25 minutes or until golden brown.
10. Let sit for 5 minutes and then slice and enjoy!

olive oil, red onion, clove garlic, tomatoes, eggs, lemon juice, light feta, salt, nutmeg, pastry, egg, water

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-sundried-tomato-braid/ (may not work)