Inspiration

Spinach and Ricotta Puff Pastry Christmas Tree

Active Time: 15 minutes • Total Time: 75 minutes

Yields: 10

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Ingredients

  • 2 (5-ounce) containers Earthbound Farm Organic Baby Spinach
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper
  • Pinch ground nutmeg
  • Pinch red chili flakes
  • 1 (16-ounce) container ricotta
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley and basil
  • 2 (or 1) sheet frozen puff pastry, thawed
  • Egg wash (1 beaten egg mixed with 1 tablespoon water)
  • Cherry tomatoes for garnish
  • Marinara sauce for dipping

This festive holiday display recipe comes to us from Diane Morrisey It’s a rich combination of ingredients, perfect to wow whoever comes to dinner. And it’s much simpler than it might appear — store bought puff pastry brings it all together without much effort. 

NOTE: This recipe yields enough spinach and cheese filling to fill and roll two (2) sheets of puff pastry, which will make the bigger tree pictured. You can easily make just one roll and a smaller tree, reserving some of the filling for another use rather than double-stuffing a single sheet. 

 


 

In a large skillet, heat the oil and sauté onions and garlic until soft. Add spinach, salt, and pepper and sauté 2-3 minutes. Cover and cook until spinach is wilted, about 3 more minutes. Remove the lid after 5 minutes and allow cooking liquid to evaporate. Let cool completely.

Chop spinach mixture and place in a bowl. Add ricotta and Parmesan. Season with salt, pepper, chili and nutmeg.

Working with one at a time, unroll the thawed puff pastry sheet(s) and evenly cover with spinach and cheese mixture to within 1/2 inch of the edges. Turn so that the long edge of the pastry is toward you. Tightly roll up the sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in the fridge for at least 1 hour. Repeat with second sheet or reserve extra filling.

Preheat oven to 425° F. Cover a baking sheet with parchment paper. Slice pastry log(s) into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. Brush with eggwash. Bake 22-25 minutes or until golden and puffed. Decorate with cherry tomatoes and serve with marinara.

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