Spinach Puff Pastry Christmas Tree
Imagine you’re hosting a Christmas gathering and you bring out this Spinach Puff Pastry Christmas Tree. Salty, golden, flaky, all twisted up with creamy, cheesy spinach in each little branch.
It’s the kind of appetizer that gets picked apart in actual seconds, which is why I almost always make a backup. If you want something festive, easy and almost too cute to eat (almost!), this recipe delivers every single time.
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I love watching people break off one of those buttery branches, dip it in the oozy cheese, and then immediately circle back for more. It just pulls everyone in.
Kids will eat spinach if it’s shaped like a tree. Adults will suddenly remember the joy of playing with their food.
This dish becomes not just a snack but the center of the whole holiday vibe.
Ingredients
Here’s what you’ll need to turn a couple of humble sheets of puff pastry into a Christmas tree showstopper. I’ve got tips for each ingredient, because choices and swaps are my life savers during busy weeks.
- 1 (10 oz) package frozen chopped spinach, thawed and drained
This is the lazy-cook’s friend. Those little spinach cubes melt in no time. Squeeze out every drop of water so your dip stays rich, not soggy. - 1 (8 oz) package cream cheese, softened
Leave this on the counter while you prep everything else. Soft cream cheese means no lumps—and way less effort for your wrist. - 1 cup shredded mozzarella cheese
Go for the pre-shredded bag if you’re low on patience. It melts like a dream and brings that stretchy-cheese drama. - ½ cup grated Parmesan cheese
Nutty, salty, irresistible. Use the real deal if you can, but the green can works in a pinch. - ½ teaspoon garlic powder
This gives depth, almost like you slow-roasted garlic… but with zero extra steps. I am here for shortcuts. - ½ teaspoon onion powder
Just enough to make it savory without overwhelming. You want the kids to keep coming back. - Salt and pepper to taste
Start small and taste as you go. The cheeses are salty already. A sprinkle of black pepper wakes everything up. - 2 sheets puff pastry, thawed
Keep these in your freezer for emergency wow guests. Thaw on the counter but don’t let them get warm or sticky. - 2 tablespoons melted butter
For brushing! It makes everything golden and glossy. - 1 teaspoon garlic powder (for brushing)
This is the secret to those crispy, flavorful edges. Not strictly necessary, but it’ll make your kitchen smell amazing.
Optional toppings or swaps to try:
- Red pepper flakes or everything bagel seasoning on top for little flavor pops.
- Swap mozzarella for sharp cheddar if you want more bite.
- Chopped artichokes in the filling if you’re feeling fancy.
How to Make It
This isn’t a complicated recipe, even if it looks like it walked out of a fancy bakery window. I’m usually running 15 minutes behind and still manage to pull this off. Here’s how it all goes down, step by step.
Preparing the Spinach Dip Filling
Grab a medium mixing bowl. Toss in the drained spinach, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, a couple pinches of salt, and a twist of fresh pepper. Now—mix! Use a sturdy spatula or wooden spoon (or your hands if you’re out of patience). You want everything fully mixed, no visible streaks of cream cheese.
Taste a little – adjust the seasoning if you need to. The filling should taste slightly salty and cheesy, with the green from spinach showing in every bite. It’s thick, almost like a spread—it needs to hold its shape.
Assembling
First thing, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Messy is not the holiday vibe here.
On a lightly floured surface, roll out one sheet of puff pastry. Press gently so you don’t crush the layers. Cut out a big triangle—think tree shape, wide at the base and pointy at the top. I sometimes save the offcuts to make mini branches or stars if I’m feeling inspired.
Transfer that pastry triangle to the baking sheet. Spread the spinach dip all over, stopping about half an inch from the edges so you can seal it up later. Don’t over-layer—the pastry needs to puff.
Unroll the second puff pastry sheet, cut another triangle to match the bottom one, and lay it on top.
Now, the fun part. With a sharp knife or pizza cutter, slice horizontal strips on both sides of the triangle, leaving the center intact for the trunk. The cuts should go fairly close to the edge but not all the way through.
Twist each “branch” two or three times. The twisty shape crisps up beautifully. Repeat up both sides, getting smaller as you near the top.
Baking
Melt your butter in a small bowl, stir in the garlic powder, then brush it all over the pastry and especially into the nooks between branches. The butter makes a crispy crust and the garlic gives it that holiday kitchen smell everyone remembers.
Slide the tray into your hot oven and bake for 30 to 35 minutes. Check at the 25-minute mark since ovens run weird sometimes. The tree should look puffy, golden brown and a bit ridiculous (in the best way).
Once it’s out, give it a few minutes to cool.
For serving, just bring the whole tree to the table. Branches snap off easily for dipping (and dunking straight into extra cheese sauce, if you have it).
Spinach Puff Pastry Christmas Tree
Ingredients
For the Spinach Dip
- 1 10 oz package frozen chopped spinach, thawed and drained
- 1 8 oz package cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Christmas Tree
- 2 sheets puff pastry thawed
- 2 tbsp melted butter
- 1 tsp garlic powder
Instructions
- In a medium mixing bowl, combine the spinach, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out one puff pastry sheet on a lightly floured surface. Shape it into a large triangle, which will form the base of the tree. Place it on the prepared baking sheet.
- Spread the spinach dip evenly over the puff pastry triangle.
- Roll out the second puff pastry sheet and cut it into another large triangle, then place it over the spinach dip-covered triangle. Trim the edges to match the shape of the bottom triangle.
- Using a sharp knife, cut horizontal slits on both sides of the triangle, leaving the center intact to form the tree trunk. These slits will be the branches.
- Twist each strip a few times to create a spiral effect, resembling tree branches.
- In a small bowl, combine the melted butter and garlic powder. Brush this mixture over the puff pastry.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
- Then let it cool for about 5 minutes before serving.
- Serve warm and enjoy your festive Christmas tree spinach dip puff pastry with family and friends!
