Dessert

Spinach Feta Cranberry Puff Pastry Christmas Trees Recipe

Bylina Carter December 9, 2025December 9, 2025

Introduction

These Spinach Feta Cranberry Puff Pastry Christmas Trees are a festive and delicious appetizer perfect for holiday gatherings. Flaky puff pastry filled with a creamy spinach and feta mixture, accented by sweet cranberries, makes for an irresistible treat that’s both elegant and easy to prepare.

The image shows three pastry trees made from golden brown puff pastry twisted into a spiral shape with five visible layers separated by a dark green spinach filling. Each tree is topped and sprinkled with large white sesame seeds, giving a textured look. The pastries sit directly on a clean white marbled surface, with some sesame seeds scattered around. In the background, blurred green pine branches add a festive touch to the scene. The lighting softly highlights the flaky texture of the pastry and the contrast between the golden crust and the green filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 puff pastry sheets
250 g fresh spinach

200 g feta cheese
100 g cream cheese

50 g dried cranberries, chopped
1 clove garlic, minced

⅛ tsp nutmeg
¼ tsp cracked black pepper
1 egg, beaten (for egg wash)

1 tbsp sesame seeds (optional)

Instructions

Step 1: Place a dry skillet over medium heat and add the fresh spinach. Sauté for 2 to 3 minutes until wilted. Transfer the spinach to a colander to drain excess water and let it cool. Once cooled, chop it finely.
Step 2: In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, nutmeg, black pepper, and chopped cranberries. Mix until smooth and creamy.

Step 3: Roll out the puff pastry sheets on a floured surface to about 1/8 inch thickness. Cut the pastry into long strips, then slice diagonally to create triangular shapes.
Step 4: Starting from the base of each triangle, gently roll the pastry up toward the tip, forming a cone or tree shape. Pinch the base to secure the shape.
Step 5: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the pastry trees upright on the sheet. Brush the tops with beaten egg and sprinkle with sesame seeds if using.

Step 6: Bake for 20 to 25 minutes until the pastry is puffed and golden brown. Remove from oven and let cool slightly before serving.

Tips & Variations

For extra flavor, add a pinch of chili flakes or a dash of lemon zest to the filling mixture.
Swap dried cranberries with chopped sun-dried tomatoes for a savory twist.

Use grated Parmesan cheese instead of feta for a different cheese profile.
Brush the pastries with sesame or poppy seeds for added texture and visual appeal.
Make sure to drain the spinach well to avoid soggy pastry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore crispness. Puff pastry is best enjoyed fresh but can be reheated carefully to maintain flakiness.

How to Serve

The image shows a festive puff pastry shaped like a small Christmas tree, placed on a white plate with a slight rim. The structure has four layers of golden-brown, flaky puff pastry, each layer progressively smaller from bottom to top, forming a triangular tree shape. Between each pastry layer is a generous filling of dark green spinach mixed with creamy white cheese, sprinkled with white and light beige sesame seeds for texture. The top is finished with a pointed puff pastry cone also covered in sesame seeds. The background is softly blurred with warm yellow bokeh lights and hints of red ornament balls, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Make sure to thaw it completely and squeeze out all excess moisture before mixing it into the filling to prevent soggy pastry.

Can these be prepared in advance?

Yes, you can assemble the pastry trees and keep them refrigerated until ready to bake. For best results, bake within 24 hours of assembling to maintain pastry texture.