Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry, thawed but still cold
Spinach Filling
- 1–1.5 cups spinach, fresh or frozen (well drained)
- 4 oz cream cheese or ricotta
- 1 cup shredded mozzarella or cheddar
- 1–2 garlic cloves (or 1/2 tsp garlic powder)
- Salt & pepper to taste
- Optional: parmesan, feta, herbs, chili flakes
Egg Wash
- 1 egg beaten with a splash of water or milk
Optional Garnish
- Sesame or poppy seeds
- Fresh herbs
- Grated parmesan
Instructions
- Prepare the Spinach Filling: Thaw and drain spinach. Mix with cream cheese, garlic, shredded cheese, salt, pepper, and herbs.
- Prepare the Puff Pastry: Unfold one sheet. Spread spinach mixture evenly. Place the second sheet on top.
- Shape the Tree: Cut a large triangle. Slice branches and twist each one.
- Add Trunk: Shape leftover pastry into a trunk and attach.
- Brush with Egg Wash: Coat entire tree.
- Bake: 375°F (190°C) for 20–25 minutes until golden.
- Serve: Cool slightly; serve warm or room temp.
Notes
Tips for Success
- Keep pastry cold for easy shaping.
- Drain spinach well to avoid soggy dough.
- Use a sharp knife for clean cuts.
- Do not overfill or twisting will be difficult.
Variations
- Feta & mozzarella
- Pesto filling
- Sun-dried tomatoes
- Vegan version with dairy-free cheese and olive oil
Serving Ideas
- Marinara sauce
- Garlic aioli
- Creamy herb dip
- Pesto