The Puff Pastry Christmas Tree with Spinach and Ricotta is an easy-to-make, tasty and very showy appetizer, perfect to serve hot or at room temperature for Christmas dinners and lunches. I opted for a well-tested filling that’s sure to be a success, but you can customize it using whatever you prefer.
It’s perfect to place in the center of the table, with its branches easily torn off and enjoyed as finger food, perhaps accompanied by some bubbles. This indulgent tree also works well as an appetizer and, despite its simplicity, brings that festive Christmas atmosphere to the table that we all love during the holidays.
The ease and speed of preparation make this dish ideal when you have many guests, which is common during the Holidays. With good ready-made puff pastry, it will take very little time and effort to add both flavor and festive beauty to your menu.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 roll puff pastry (rectangular)
- 1.1 lb spinach (frozen)
- 1 cup cow's milk ricotta
- 1/3 onion
- to taste extra virgin olive oil
- 1 oz Parmesan (about 3 tbsp grated (≈30 g))
- to taste salt
- to taste black pepper
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- 1 Knife
Steps
First, let the spinach thaw at room temperature or in the microwave. Once thawed, squeeze them well.
Heat the oil in a large pan over medium heat and sauté the onion until soft. Add the spinach, salt and let everything cook for 10 minutes, adding a splash of water if needed.
Remove from heat and let cool completely.
Finely chop the spinach and place them in a bowl with the ricotta, Parmesan, salt, pepper and nutmeg. Mix well.
Roll out the puff pastry and spread the spinach-and-cheese mixture evenly, leaving about 3/8 in (1 cm) from the edge. Roll the pastry lengthwise and seal the edges well.
Wrap the roll in parchment paper or plastic wrap and chill it in the refrigerator for at least 1 hour.
Cut the puff pastry roll into slices about 5/8 in (1.5 cm) thick to obtain 16 little rolls. Place them on a parchment-lined baking sheet and form a Christmas tree. I didn’t do it, but if you like you can brush the rolls with egg.
Bake your Puff Pastry Christmas Tree with Spinach and Ricotta in a preheated static oven at 392°F (200°C) for 20 minutes, then 5 more minutes in convection mode, until the puff pastry is risen and golden.
Remove from the oven, let cool and decorate with cherry tomatoes and rosemary.
TIP
You can prepare the little rolls well in advance and store them tightly sealed and spaced out in the freezer. When needed, place them on the baking sheet, shape them into a Christmas tree and bake.
