Spinach and Cottage Cheese Christmas Tree Skewers
Ingredients:
2roll puff pastry
defrosted
15ml oil
3spring onion(s)
finely chopped
1garlic clove
crushed
500g spinach
frozen
30ml cake flour
45ml mayonnaise
250g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
375ml LANCEWOOD® Mozzarella
grated (150g)
salt & freshly ground black pepper
to taste
4LANCEWOOD® Cheddar Slices
chilli flakes
for decorating (optional)
cherry tomato(es)
for garnishing
rosemary twig
for garnishing
Method
- Preheat the oven to 200 °C and line two baking trays with baking paper.
- Heat the oil in a pan and sauté the spring onions until soft. Add the garlic and cook for another minute, then stir in the spinach and cook until any excess liquid has evaporated. Mix in the flour and mayonnaise, then set aside to cool. Once cooled, fold in the LANCEWOOD® Creamed Smooth Cottage Cheese, grated Mozzarella, and artichokes (if using). Season with salt and black pepper.
- On a lightly floured surface, roll out one sheet of puff pastry to ½ cm thickness and spread the spinach mixture evenly over the pastry. Roll out the second sheet and place it on top, pressing gently to sandwich the filling. Refrigerate until firm.
- With the long edge facing you, cut the pastry into 1 cm strips using scissors or a pizza wheel. Shape each strip into a zig-zag pattern to resemble a Christmas tree and place onto the prepared trays. Insert a skewer into each tree, leaving 1 cm exposed at the top for the star. Chill for 30 minutes before baking.
- Bake for 20–25 minutes until golden and puffed. While the trees are baking, layer the cheddar slices and cut out small stars with a cookie cutter. Once the pastries have cooled slightly, attach a star to the top of each skewer.
- To finish, sprinkle with chilli flakes if desired, then arrange the skewers on a platter with cherry tomatoes and rosemary sprigs for a festive presentation.
Tip:
Soak the skewers in water for an hour or two before baking to prevent them from browning too quickly.
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