Puff pastry pinwheels are a great appetizer or finger food for any occasion but for Christmas I like to arrange them as a special spinach Christmas tree.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
246 Calories
Recipe Instructions
Step 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 stove and cool completely.
Step 2
Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
Step 3
Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
Step 4
Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels 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 in the lowest row. Place the last wheel on the bottom to make the trunk. Brush with egg.
Step 5
Bake in the preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.
Step 6
Roll out puff pastry sheet and evenly cover with spinach and cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour or up to 24 hours.
Ingredients
1 egg, beaten
1 pinch ground nutmeg
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed
2 red onions, chopped
1 teaspoon vegetable oil for frying
8 cups fresh spinach
9 ounces fresh ricotta cheese
4 multi-colored cherry tomatoes, halved, or more to taste
