Spinach and Cheese Puff Pastry

The first time I made this puff pastry Christmas tree, the kitchen smelled like cheese and December… a little nutty, a little buttery, with that faint earthiness from wilted spinach. My hands were lightly dusted with flour (there were bits of pastry stuck on my fingertips, actually), and the room was still kind of quiet except for holiday music softly tripping over itself in the background. It’s not a complicated recipe – not fussy at all – but there’s something about the way it comes together that always feels special. It’s flaky and soft, salt and tang, and definitely one of those things you pull out of the oven and say quietly to no one, huh, that looks nice.

Why You’ll Crave It

• It looks like you spent ages on it (those layers! that tree shape!) but it’s honestly quick and almost foolproof
• The creaminess of the cheese with warm spinach? Classic, comforting – and a touch fancy
• Perfect blend of crisp edges and soft centers, especially right out of the oven
• Keeps guests lingering by the table and casually reaching for “just one more piece”
• Fun to decorate with kids or friends – brush of egg wash, sprinkle of sesame, little laughs

My sister and I always end up eating the little trunk part while we “plate the tree” – it’s the crispiest bit.

What You’ll Need

• 1 sheet puff pastry: thawed but still a bit cold to the touch, so it puffs up nicely in the oven
• 200 grams fresh spinach: roughly chopped, sautéed just until wilted and juicy green
• 200 grams cream cheese: full fat, softened (makes the filling creamy and lush)
• 100 grams grated cheese: something melty like mozzarella, or even aged cheddar if you want a bit of sharpness
• 1 egg: beaten well, for that deeply golden crust
• Salt and pepper: to taste – I go easy on salt if my cheese is on the salty side
• Sesame seeds: optional, for a little toastiness on top

Easy How-To

Start With Heat and Prep

Preheat your oven to 180°C (or 356°F if you’re measuring that way). Line a baking tray with parchment – or just lightly flour it if you’re out (I’ve done this plenty).

Fillings First

In a bowl, stir together your sautéed spinach, cream cheese and grated cheese. Add salt and pepper too – taste it before you go on. If it doesn’t make you pause a moment and smile… add a little more cheese.

Shape the Tree

Lay out your puff pastry on a flat surface. With a knife, cut two large isosceles triangles from the sheet – think Christmas tree, with a little base at the bottom like a trunk. If that feels like geometry class, don’t worry, just eyeball it. Use the extra scraps later to make little stars or zigzags if you like.

Spread and Sandwich

On one of the triangles, gently spread your cheesy spinach filling – edge to edge, but leave a tiny border so it doesn’t spill too much. Carefully lay the second triangle on top and press down around the edges. I use a fork sometimes to seal it tighter, but fingers work too.

Score and Snip

From the trunk upward, use a sharp knife to slice “branches” about an inch wide, both sides, leaving the centerline untouched so the tree holds together. And then – gently twist each branch. Two, maybe three turns. It’s a small thing but it makes the magic.

Brush and Bake

Brush the whole thing with beaten egg – especially the sides, they like to get golden and glossy. Sprinkle sesame seeds if you’re using them (sometimes I just do them on one side, for contrast). Into the oven it goes for 20 to 25 minutes – keep an eye after 18. You want golden and slightly puffed.

Good to Know

• If your pastry warms up too much while handling, pop it in the fridge for 10 minutes before baking – it puffs better when chilled.
• Try adding a pinch of nutmeg to the spinach filling – it’s subtle but somehow makes everything taste more… finished.
• Your tree doesn’t have to be perfect (mine rarely is) – the twists hide a lot, and baked cheese is very forgiving.

Serving Ideas

• Serve warm with a little bowl of chili oil (for spice lovers) or herbed sour cream on the side
• Add cooked bacon crumbles to half the filling – so guests can pick their favorite half

Top Tricks

• Use parchment paper to help you flip or move the filled pastry around – it gets soft as the filling warms
• If you’re in a rush, you can use frozen chopped spinach (thawed and really well drained) – just sauté it briefly to freshen it up

Frequently Asked Questions

Can I make the puff pastry Christmas tree ahead of time?

Yes – you can prepare and shape the whole thing, then keep it refrigerated (covered) for a few hours before baking. Bake just before serving so it’s crisp and warm.

What can I substitute for cream cheese?

You can use ricotta, mascarpone, or even a thick yogurt cheese if you want something tangier. Just make sure it’s well-drained so it doesn’t make the pastry soggy.

My pastry didn’t puff… what happened?

It might’ve been too warm when it went into the oven – cold pastry and a hot oven are the secret. Also, check that your oven was fully preheated before baking.