Ingredients
Scale
- Puff Pastry:
- 2 sheets store-bought puff pastry (thawed but still cold)
- Spinach Filling:
- 1–1.5 cups spinach (fresh sautéed or frozen, well-drained)
- 4 oz cream cheese (or ricotta)
- 1 cup shredded mozzarella or cheddar
- 1–2 garlic cloves, minced (or 1 tsp garlic powder)
- Salt & pepper to taste
- Optional: parmesan, nutmeg, herbs, chili flakes
- Egg Wash:
- 1 egg, beaten with water or milk
- Optional Garnishes:
- Sesame seeds
- Poppy seeds
- Fresh herbs
- Grated parmesan
Instructions
- Prepare the Spinach Filling: Thaw and squeeze spinach dry. Mix with cream cheese, shredded cheese, garlic, salt, pepper, and herbs.
- Prepare the Puff Pastry: Lay the first sheet on parchment. Spread spinach mixture evenly. Place second sheet on top.
- Shape the Tree: Cut into a large triangle. Remove excess pastry. Cut horizontal slits for branches and twist each one.
- Add the Trunk: Use leftover pastry to form a small rectangle at the bottom.
- Brush with Egg Wash: Coat entire tree with egg wash.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden and puffed.
- Serve: Cool slightly and serve warm or room temperature.
Notes
- Keep puff pastry cold for easier shaping.
- Drain spinach thoroughly to avoid soggy pastry.
- Use a sharp knife or pizza cutter for clean cuts.
- Do not overfill — it makes twisting difficult.
- Pairs well with marinara, ranch, garlic aioli, or pesto.