Ingredients1 h 47 m servings 246 cals
- 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.
- Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
- Roll out puff pastry sheet and evenly cover with spinach-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 cool in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
- 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 stem. Brush with egg.
- Bake in preheated oven until wheels are 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.
Per Serving: 246 calories; 15.5 g fat; 19.4 g carbohydrates; 8 g protein; 31 mg cholesterol; 177 mg sodium. Full nutrition
ReviewsRead all reviews 5
brought this to holiday party at work and everybody ooohed and aahed :-)
Made this on Christmas and it was very enjoyable to cook and a hit among guests. I would suggest 9-10 cups of spinach (to bring out more flavour). Otherwise, this was very YUMMY and CREATIVE!