Spinach and Ricotta Puff Pastry Christmas Tree

Sauté the Onions and Spinach: In a large pan, heat the vegetable oil over medium heat. Add the chopped red onions and sauté until softened and translucent. (5 minutes)

Add the spinach, salt, and pepper. Sauté briefly, stirring constantly, until the spinach begins to wilt. (2-3 minutes)

Cover the pan and cook until the spinach is fully wilted, allowing the cooking liquid to evaporate. Remove from heat and let cool completely. (5-7 minutes)

Combine the Filling: Once the spinach mixture has cooled, chop it finely and combine it in a bowl with the ricotta cheese and Parmesan cheese. Season generously with salt, pepper, and a pinch of nutmeg.

Assemble the Roll: Roll out the thawed puff pastry sheet on a lightly floured surface. Evenly spread the spinach and cheese mixture over the pastry, leaving a 1/2-inch border around the edges.

Tightly roll up the sheet lengthwise, pressing the edges firmly to seal. Wrap the roll in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours).

Preheat and Prepare: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Slice and Arrange: Remove the chilled pastry roll from the refrigerator and slice it into 3/4-inch thick pinwheels (you should have approximately 16-22 slices).

Arrange the pinwheels on the prepared baking sheet in the shape of a Christmas tree. Start with the largest row at the bottom (5-6 pinwheels), and decrease the number of pinwheels in each row as you move upwards. Use the last pinwheel as the tree trunk.

Brush with Egg and Bake: Brush the tops of the pinwheels with the beaten egg to give them a golden-brown color.

Bake in the preheated oven until the pinwheels are lightly browned and puffed up. (20-25 minutes)

Decorate: Once the Christmas tree is baked, decorate it with halved cherry tomatoes to resemble colorful Christmas tree ornaments. Serve warm and enjoy!