Spinach and Ricotta Puff Pastry Christmas Tree

Ingredients

• 1 tspvegetable oil
• 2red onions, chopped
• 8 cupsfresh spinach
• salt and freshly ground black pepper, to taste
• 1 pinchground nutmeg
• 9 ozfresh ricotta cheese
• 1 tbspgrated Parmesan cheese
• 1 sheetfrozen puff pastry, thawed
• 1egg, beaten
• 4multi-colored cherry tomatoes, halved, or more to taste

Method

1. 1Heat 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. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
2. 2Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
3. 3Roll 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.
4. 4Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
5. 5Slice 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 (second row 5 pinwheels, etc.). If you end up with 16 pinwheels, start with 5 in the lowest row. Place the last wheel at the bottom to make the stem. Brush with beaten egg.
6. 6Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.