300g/10.6oz Chopped Frozen Spinach
200g/7oz Philadelphia Cream Cheese, room temperature
2 Cloves Garlic, minced
200g/7oz Shredded Mozzarella, divided
3 Tbls Parmesan Cheese
1 Tsp Italian Mixed Herbs
1/2 Tsp Onion Powder
1/4 Tsp Ground Nutmeg
1/4 Tsp Chilli Flakes
Salt & Pepper
2 Rectangular Sheets Puff Pastry
Beaten egg for egg wash
Preheat oven to 200C/400F.
Spinach Filling –
In a medium bowl mix the spinach and cream cheese together, then add the remaining ingredients and half the shredded mozzarella.
Assemble Christmas Tree –
Leave the first sheet of pastry on its packaging paper, spread the spinach filling on top in the shape of a christmas tree and level the surface. Cover with the second sheet of pastry.
Cut out the shape of the tree and place it in the freezer for 15 minutes before cutting the branches (this will make it easier to cut and twist the branches with getting everything messy). If you find it difficult to cut through the spinach, continue to snip through the spinach with sizzors for a clean cut.
Cut 10 branches 2.5cm apart. Twist and turn 2 times towards the top of the tree, then as you lay it down press the edge of the branch down onto the paper. For the smaller branches just twist and turn once.
Brush the pastry with beaten egg and bake in oven for about 45 minutes to 1 hour, until pastry is golden.