Ingredients1 h 47 m servings 246
- 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 19.4 8 31 177 Full nutrition
ReviewsRead all reviews 6
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!
This is very good. Once rolled though, it definitely needed more than an hour to set in the fridge. I just made it again with 5 hours in the fridge and it was much better.
brought this to holiday party at work and everybody ooohed and aahed :-)
Followed the recipe exactly & they turned out great. Everyone loved them.