Tip: Remove the pastry from the fridge a couple of minutes before unrolling so it doesn’t tear. Use the cutaway pastry to make croissants.

Serves: 4 – 6
Cook time: 25 minutes
Equipment needed: Frying pan, baking tray 

What you’ll need

• 750g Puff Pastry (2 x 375g packs)
• 125g Spinach
• 100g Cream Cheese (Philadelphia style)
• 2 cloves Garlic, crushed
• 1 handful Parsley, finely chopped
• 25g Parmesan, finely grated
• 100g Onion Chutney
• 150g Mozzarella Cheese, grated
• 200g Prosciutto
• 1 egg
• Salt, to season

Method

1. Preheat oven to 180°C/350°f/gas mark 4.
2. Lay both sheets of pastry out onto a clean work surface, leaving them on their parchment, and cutting from the centre furthest away from you down to each bottom corner to create a triangle. (Discard the excess pastry or use to make croissants or cheese straws).
3. At the base of the pastry, leaving a ‘tree trunk’ of about an inch in the center of the pastry cut up an inch from the bottom and across to meet the centerpiece.
4. Heat the oil in a large sauté pan over a low to medium heat. Add the spinach and toss until wilted. Remove from the pan and squeeze out any excess water in a clean cloth or kitchen paper. Finely chop and add to a medium sized bowl.
5. Add the cream cheese, garlic, parsley and parmesan to the spinach, season and then stir to evenly combine. Spread evenly across one piece of puff pastry followed by the chutney.
6. Sprinkle on the mozzarella cheese, lay across the proscuitto and then top with the other triangle of dough. 
7. Still leaving that 1 inch piece in the centre as the ‘tree trunk’, cut slices from the middle to each edge about every inch down the triangle. Grab each “slice” and twist it so that the finished result has a tree-like shape.
8. Brush with the beaten egg place in the oven to bake for 25-30 minutes until golden, risen and cooked through.

Follow @LidlIreland on Instagram for more festive recipes!