Holiday Cake with Blended Spinach.
When the holidays come around, I love to prepare simple dishes that can impress at first glance. This holiday cake with blended spinach was created with that goal in mind: to bring to the table a savory cake that’s different from the usual, with a bright green color and incredibly creamy texture.
The secret lies in using raw spinach, blended directly with the cream, to maintain an intense color and delicate flavor, without unnecessary steps. The result is a velvety, balanced, and pleasant filling, enclosed in a golden puff pastry shell.
It’s a practical recipe that can be prepared in advance and is always a hit with everyone, even those who usually don’t like vegetables very much. It’s one of those savory cakes to keep in mind when you’re looking for something beautiful, tasty, and uncomplicated.
Try it for the holidays and let me know if it was a hit in your home too.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
- 1 roll puff pastry
- 10.5 oz spinach (fresh)
- 7 oz cooking cream
- 10.5 oz ricotta
- 1 egg
- 1.75 oz grated Parmesan cheese
- to taste salt
- to taste black pepper
- to taste sesame seeds
Tools
- Blender
- Bowl
- Baking Pan
- Spatula
Steps
Wash and carefully dry the spinach, then blend them raw with the cream until smooth.
In a bowl, mix the ricotta with the egg, Parmesan, salt, and pepper. Add the spinach cream and mix until well combined.
Line a mold with the puff pastry, fold the edges inward and prick the base with a fork.
Pour the filling and level it with a spatula.
Decorate with puff pastry stars and sprinkle with black and white sesame seeds.
Bake in a static oven at 350°F for 35-40 minutes, until the surface is golden brown.Our Holiday Cake with Blended Spinach is ready. Let it cool slightly before serving.
Happy holidays.
Storage and Tips …
Store covered with aluminum foil or under a cake cover.
Consume within 2 days.
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