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Tuna Spinach Braid Recipe

Tuna Spinach Braid Recipe

This versatile recipe can be served as a main dish or as an appetizer. Usually, I have most of the ingredients already on hand in the refrigerator and cupboard.
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:10 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (6-1/2 ounces) tuna, well drained and flaked
  • 1 cup (8 ounces) cream-style cottage cheese, well drained
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 slices (3 ounces) mozzarella or provolone cheese
  • 1 egg, beaten
  • 1 tablespoon water


  • 1. In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside.
  • 2. Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14x10-in. rectangle.
  • 3. Transfer dough to a greased 15x10x1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with mozzarella cheese.
  • 4. On each long side, cut 1-in.-wide strips almost to edge of filling. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg with water and brush over top. Bake at 375° for 18-20 minutes or until golden brown. Serve warm. Yield: 10-12 appetizer or 4-6 main dish servings.

Nutritional Facts

1 slice: 191 calories, 10g fat (4g saturated fat), 40mg cholesterol, 465mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 14g protein.

Reviews for Tuna Spinach Braid

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[email protected] User ID: 3692462 39301
Reviewed Dec. 10, 2012

"Looked forward to making this dish, but was quite disappointed in the results. Something about the tuna and spinach combination just didn't work well together. Definitely won't be making this again."

roseholste User ID: 2524778 62902
Reviewed May. 9, 2010

"Made this tonight. It is simple and quick-had everything on hand. My picky husband loved it. Wants to take leftovers for lunch tomorrow."

sweetsue1006 User ID: 2176954 13429
Reviewed May. 17, 2009

"Would love to make this. However, I am a whole wheat person. What do you suggest. Thanks!!!!

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