![Pull-apart Christmas Tree with Spinach and Artichoke Filling [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/12/Pull-Apart-Christmas-Tree-with-Spinach-and-Artichoke-Filling-vegan-v8-©-The-Flexitarian-500x500.jpg)
Pull-apart Christmas Tree with Spinach and Artichoke Filling
This festive appetizer has a creamy spinach and artichoke filling.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g unsalted cashews
- 200 g frozen spinach
- olive oil
- 50 g shallots
- 4 garlic cloves
- 75 g grilled artichokes in oil
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 1 Tbsp Italian herb seasoning
- 1 Tbsp lemon juice
- 4 Tbsp water
- 2 320g puff pastry sheets (I used Jus-Rol)
- chilli oil
- chilli flakes (optional)
- pink peppercorn (optional)
Instructions
- Boil the kettle.
- Place cashews in one bowl. Cover with boiling water. Set aside for 20mins.
- Place frozen spinach in the other bowl. Cover with boiling water. Set aside for 10 mins.
- Heat some olive in a large frying pan. Add the finely chopped shallots. Fry gently until soft.
- Drain spinach, removing as much water as you can.
- Place spinach in the frying pan. Add the grated garlic cloves. Fry gently for 3 to 4 mins. Add finely chopped artichokes. Add nutritional yeast, salt and Italian herbs. Mix well. Set aside.
- Drain the cashews. Place them in a blender with the lemon juice and water. Whizz until you have a smooth paste. Transfer the cashew cream to the pan. Mix well with the rest of the ingredients. Check the seasoning. Set aside.
- Preheat the oven to 200c/180c fan/gas 6.
- Unroll the first puff pastry sheet on a baking sheet. Place on an oven tray. Spread the spinach and artichoke filling all over the pastry (leaving a border of 1cm/ 0.4 inches all around). Place the second puff pastry sheet on top.
- With a very sharp knife cut out a Christmas tree shape (see recipe intro for the pictures). Use the leftover pastry to cut out other shapes such as stars.
- Cut 2.5cm / 1 inch thick branches on each side leaving a gap for the trunk in the middle. Carefully twist each branch onto itself to create torsades.
- Brush the base of one of the stars with water and place it on top of the tree.
- Brush the tree (and extra shapes) all over with chilli oil.
- Place the tree and the extra shapes in the oven for around 20mins or until golden.
- Once done sprinkle some chilli flakes and pink peppercorns all over and serve them.
Nutrition
Serving: 150gCalories: 438kcalCarbohydrates: 35gProtein: 9gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 504mgPotassium: 273mgFiber: 3gSugar: 2gVitamin A: 3026IUVitamin C: 5mgCalcium: 50mgIron: 3mg