The holidays are a wonderful time, but let’s be honest, they can also be a little bit chaotic. Between the decorating, the shopping, and the family gatherings, who has time for complicated recipes? That’s where the magic of simple, yet impressive, dishes comes in. You want something that tastes amazing and looks festive without spending all day in the kitchen.
I have just the thing for you. These spinach and ricotta puff pastry pinwheels are a total holiday win. They are one of the most delightful Easy Christmas Eve Dinner Ideas I know. They are savory, cheesy, and shaped like a cute little Christmas tree. It’s an appetizer that brings smiles to everyone’s faces before the main course even begins.
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Why You’ll Love This Recipe
First off, this recipe is incredibly straightforward. If you’re new to cooking or just want something you can’t mess up, this is it. It uses store bought puff pastry, which is a fantastic shortcut. No need to make dough from scratch. What a relief, right?
The visual appeal is a huge plus. Arranging the pinwheels into a Christmas tree shape is so simple but makes a big impact on your holiday table. It’s one of those Christmas Eve Dinner Ideas Appetizers that guests will be talking about. Plus, decorating it with little cherry tomato ornaments is a fun activity, especially if you have kids who want to help.
Let’s talk flavor. The filling is a classic combination of creamy ricotta, savory Parmesan, and tender spinach. A tiny pinch of nutmeg adds a warm, aromatic touch that feels just right for the season. It’s a comforting taste that pairs well with almost any holiday meal you have planned.
This recipe is also great for planning ahead. You can assemble the pastry log a day in advance and keep it in the fridge. When your guests arrive, you just slice, arrange, and bake. It makes hosting so much less stressful. It is one of the best Easy Christmas Recipes Dinner additions.
Ingredients
- 1 teaspoon vegetable oil for frying
- 2 red onions, chopped
- 8 cups fresh spinach
- salt and freshly ground black pepper
- 1 pinch ground nutmeg
- 9 ounces fresh ricotta cheese
- 1 tablespoon grated Parmesan cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 4 multi colored cherry tomatoes, halved, or more to taste
Step By Step Instructions
Step 1: Cook The Spinach and Onions
First things first, let’s get the filling started. Grab a large pan and heat the vegetable oil over medium heat. Add your chopped red onions and let them cook until they’re soft and you can see through them. This usually takes a few minutes and makes your kitchen smell amazing.
Now it’s time for the spinach. Add all eight cups to the pan. It will look like a mountain, but don’t worry, it wilts down to almost nothing. Season with a bit of salt and pepper. Stir it all together for about two to three minutes. Then, pop a lid on the pan and let it cook for five to seven minutes. You want the spinach to be completely wilted.
Here’s an important part. After about five minutes, take the lid off. This lets all the extra water evaporate. Soggy filling is the enemy of flaky puff pastry! Once the liquid is gone, remove the pan from the heat and let the mixture cool down completely. Seriously, let it cool. Putting a warm filling on puff pastry is a recipe for a sticky mess.
Step 2: Make The Cheesy Filling
Once your spinach and onion mixture is cool, give it a rough chop. This just makes it easier to mix and spread later on. Transfer the chopped mixture to a bowl.
To the bowl, add the fresh ricotta and grated Parmesan cheese. Sprinkle in that little pinch of nutmeg. It really makes a difference. Give everything a good mix until it’s well combined. Taste it and add more salt and pepper if you think it needs it. This cheesy, savory mixture is the heart of our appetizer.
Step 3: Assemble and Chill The Pastry
Gently roll out your thawed puff pastry sheet on a clean surface. Now, take that delicious spinach and cheese filling and spread it evenly over the pastry. Be sure to leave about a half inch border around all the edges. This helps seal the roll later.
Starting from one of the long sides, tightly roll up the sheet. You want a nice, compact log. Once it’s all rolled up, press the seam to seal it shut. Wrap the whole log tightly in plastic wrap. Now for the chilling part. Pop it in the refrigerator for at least one hour. You can even leave it in there for up to 24 hours, which is great for preparing ahead of time.
Step 4: Slice and Shape The Tree
When you’re ready to bake, preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper for easy cleanup. This is a must.
Take your chilled pastry log out of the fridge and unwrap it. Using a sharp knife, slice the log into rounds that are about three quarters of an inch thick. You should get between 16 and 22 pinwheels from the log.
Now for the fun part! Let’s build our Christmas tree. Start at the bottom of the baking sheet. If you have 22 pinwheels, make the lowest row with six pinwheels, touching each other. The next row up will have five, then four, and so on, until you have a single pinwheel at the top. If you have fewer pinwheels, just start with a smaller base row. Use one last pinwheel at the very bottom to create the tree trunk. How cute is that? It’s one of my favorite Christmas Supper Ideas.
Step 5: Bake Until Golden
With your tree assembled, it’s time for the finishing touches. Take your beaten egg and gently brush it over the tops and sides of all the pinwheels. This egg wash is what gives them that beautiful golden brown color and a slight shine. It makes them look so professional.
Place the baking sheet in your preheated oven. Let them bake for about 20 to 25 minutes. You’re looking for them to be wonderfully puffed up and a lovely golden brown. Once they’re done, carefully take them out of the oven. Decorate your tree with the halved cherry tomatoes to look like little ornaments. Serve them warm and watch them disappear!
How To Store Leftovers
If you happen to have any leftovers, which is rare, storing them is easy. Let the pinwheels cool completely to room temperature first. This prevents them from getting soggy in the container.
Once cool, place them in an airtight container. You can store them in the refrigerator for up to three days. To reheat, I recommend using an oven or an air fryer. A few minutes at 350 degrees F will bring back their flaky texture. The microwave will work in a pinch, but they will be much softer.
Tips
To get the best results, make sure your spinach mixture is as dry as possible. Squeeze out any excess moisture after cooking and cooling. This is the key to preventing a soggy bottom on your pinwheels. Nobody likes a soggy bottom!
Don’t skip the chilling step. Chilling the log firms everything up, making it so much easier to slice cleanly. If the log is too soft, you’ll squash the pinwheels when you try to cut them. A solid, cold log is your friend.
Feel free to get creative with the filling. You could add some crumbled feta cheese for a salty kick or a bit of finely chopped sun dried tomatoes for extra flavor. Just be sure not to overstuff the pastry.
Remember to thaw your puff pastry according to the package directions. Usually, this means leaving it in the refrigerator overnight or on the counter for a couple of hours. Working with pastry that is still partially frozen can cause it to crack.
Conclusion
So there you have it. A festive, tasty, and surprisingly simple appetizer that is sure to be a hit at your holiday gathering. These pinwheels prove that you don’t need to be a professional chef to create beautiful and delicious food for your loved ones. They are truly one of the best Easy Christmas Eve Dinner Ideas out there.
Whether you’re looking for fun Christmas Eve Dinner Ideas Appetizers or just some great Christmas Supper Ideas in general, this recipe checks all the boxes. It’s a wonderful way to bring a little extra joy to your celebration. I hope you and your family love them as much as I do. Happy holidays!
FAQ
Can I Make This Ahead Of Time?
Absolutely! This is one of the best things about this recipe. You can prepare the spinach and cheese filling and assemble the puff pastry log up to 24 hours in advance. Just keep it wrapped tightly in plastic and stored in the refrigerator. When you’re ready, simply slice and bake.
Can I Use Frozen Spinach Instead Of Fresh?
Yes, you can use frozen spinach. You’ll need about a 10 ounce package. Make sure to thaw it completely and then squeeze out as much water as you possibly can. Getting it very dry is even more critical
Spinach and Ricotta Puff Pastry Pinwheels
These savory spinach and ricotta puff pastry pinwheels are a delightful holiday appetizer. Shaped like a charming Christmas tree, they bring smiles to any gathering before the main course. Simple to prepare, they combine creamy ricotta, savory Parmesan, and tender spinach in a flaky pastry.
Requirements
Ingredients
Instructions
- Grab a large pan and heat the vegetable oil over medium heat. Add your chopped red onions and cook until soft. Add 8 cups of fresh spinach, season with salt and pepper, and stir for 2-3 minutes. Cover and cook for 5-7 minutes until completely wilted. Remove the lid to let any extra water evaporate, then remove the pan from heat and let the mixture cool completely.
- Once cooled, give the spinach and onion mixture a rough chop and transfer to a bowl. Add fresh ricotta, grated Parmesan cheese, and a pinch of ground nutmeg. Mix well until combined, then taste and adjust salt and pepper if needed.
- Gently roll out the thawed puff pastry sheet on a clean surface. Evenly spread the spinach and cheese filling over the pastry, leaving about a half-inch border around the edges. Tightly roll up the sheet from one of the long sides to form a log, then press the seam to seal. Wrap the log tightly in plastic wrap and refrigerate for at least one hour, or up to 24 hours.
- When ready to bake, preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. Unwrap the chilled pastry log and use a sharp knife to slice it into rounds about three-quarters of an inch thick, yielding 16 to 22 pinwheels. Arrange the pinwheels on the baking sheet to form a Christmas tree shape, starting with a base row and decreasing the number of pinwheels in each successive row, with one pinwheel at the bottom for the tree trunk.
- Brush the beaten egg gently over the tops and sides of all the pinwheels for a golden finish. Bake for 20 to 25 minutes, or until puffed and golden brown. Carefully remove from the oven and decorate your tree with halved cherry tomatoes before serving warm.
Notes
If you happen to have any leftovers, storing them is easy. Let the pinwheels cool completely to room temperature first. This prevents them from getting soggy in the container. Once cool, place them in an airtight container. You can store them in the refrigerator for up to three days. To reheat, I recommend using an oven or an air fryer. A few minutes at 350 degrees F will bring back their flaky texture. The microwave will work in a pinch, but they will be much softer.
To get the best results, make sure your spinach mixture is as dry as possible. Squeeze out any excess moisture after cooking and cooling. This is the key to preventing a soggy bottom on your pinwheels. Nobody likes a soggy bottom!
Don’t skip the chilling step. Chilling the log firms everything up, making it so much easier to slice cleanly. If the log is too soft, you’ll squash the pinwheels when you try to cut them. A solid, cold log is your friend.
Feel free to get creative with the filling. You could add some crumbled feta cheese for a salty kick or a bit of finely chopped sun dried tomatoes for extra flavor. Just be sure not to overstuff the pastry.
Remember to thaw your puff pastry according to the package directions. Usually, this means leaving it in the refrigerator overnight or on the counter for a couple of hours. Working with pastry that is still partially frozen can cause it to crack.
Yes, you can use frozen spinach. You’ll need about a 10 ounce package. Make sure to thaw it completely and then squeeze out as much water as you possibly can. Getting it very dry is even more critical.
Nutrition
Calories
Sugar
Fat
Carbs
