Spinach Christmas Tree

The edible Christmas tree in five steps: 1. Having created two identical Christmas tree shapes, spread the spinach mix (or chocolate spread, for the sweet version) on the bottom layer. 2. Place the second layer on top of the first. 3. Make incisions for the branches into both layers. 4. Twist the branches, and then brush with a little milk and sprinkle parmesan on top. 5. Bake and remove when golden brown and crispy. Decorate as desired.
The Christmas tree is said to have pagan origins, but for us Christians, it is a symbol of Christ: being triangular in shape, it represents the trinity, and the tree is a symbol of new life.
For my Advent table, I have prepared an edible Christmas tree. It’s a spinach-twist pastry in the shape of a Christmas tree. It looks pretty and seasonal, and it tastes moreish.
For a sweet version, simply replace the spinach mix with chocolate spread, and the parmesan with a little castor sugar.
Preparation: 30-35 min • Servings: 6-8
Ingredients
2 sheets puff pastry • 340g chopped steamed spinach • 160g cream cheese • ½ tsp crushed garlic • ¼ tsp cayenne pepper • 1 tsp Italian seasoning • ½ cup grated parmesan cheese • 1 cup grated mozzarella cheese • Salt and black pepper to taste • Milk to brush over the pastry tree • Sweet chilli preserve, if desired
Preparation:
- Preheat the oven to 190°C and prepare a large baking tin with wax paper. Set to one side.
- On a chopping board, layer one sheet of puff pastry on top of the other with a sheet of greaseproof paper in between each slice (the packaged pastry sheets are usually separated with sheets of greaseproof paper — this is great to use). Cut a tree shape, using a sharp blade. Add one layer on top of each other to ensure that both the top and bottom are the same size and shape. Once sliced, separate the two tree shapes. The remaining puff pastry can be used to cut stars and other shapes.
- In a bowl, beat together the spinach and cream cheese. Add garlic, salt, cayenne pepper, and Italian seasoning and beat to combine. Add parmesan cheese and mozzarella cheese and mix to combine.
- Lay the bottom tree shape on the prepared baking tin and spread the mixture on it as neatly as possible. Carefully sandwich the top later on the bottom one. Use a sharp knife to cut the branches. Make sure to leave space for a little trunk.
- Once you’ve cut the branches, use your fingers to twist each branch. Once finished place in the fridge for at least 10 minutes. This will help keep the twists in place.
- After taking the pastry out of the fridge, use your fingers or a pastry brush to lightly cover with the milk. Scatter some very finely grated parmesan cheese over it.
- Bake for 20 minutes or until golden brown and crispy, as per the pictures. Decorate to your taste (I used cherry tomatoes). Smaller pieces of dough used for stars and shapes may be baked separately, as these will be ready quickly.
- Serve with some chilli jam preserve, and enjoy with a Christmas prayer.
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