Spinach and ricotta puff pastry Christmas tree

Method
Prep:20min  ›  Cook:27min  ›  Extra time:1hr  ›  Ready in:1hr47min 

1. Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt and pepper and briefly saute while stirring constantly, 2 to 3 minutes. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from heat and cool completely.
2. Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper and nutmeg.
3. Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1.5cm of the edges. Tightly roll up sheet lengthways and press edges tightly together. Wrap in cling film and chill in fridge for at least 1 hour.
4. Preheat oven to 200 C / Gas 6. Cover a baking tray with baking parchment.
5. Slice pastry log into 2cm slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels on prepared tray in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels on the bottom row. Place a single wheel on the bottom to make the tree trunk. Brush the top of the entire tree with egg.
6. Bake in preheated oven until pastry is lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

Cook's note

You can store the filled puff pastry log in the fridge for up to 24 hours.