1/2 bag of frozen spinach 500 g, thawed, strained and pressed
1/4 cup grated parmesan
Salt and pepper to taste
1 sheet of frozen puff pastry 400 g, thawed
1/2 container Fontaine Santé Artichoke Dip with Boursin® Cheese 227 g
1 egg yolk, beaten with a little water
In a bowl, combine the spinach and parmesan. Season with salt and pepper.
Cut the puff pastry sheet into two equal parts. On a lightly floured work surface, roll each piece of dough into a 33 cm x 23 cm (13 in. x 9 in.) rectangle.
Using a knife, cut each rectangle of dough into two large triangles of the same size. Reserve the excess dough.
Lay one of the pastry triangles onto a baking sheet lined with parchment paper. Form the trunk of the tree with some of the excess dough and press into the bottom of the triangle. Cover the dough with about half the container of Artichoke Dip with Boursin® Cheese and then an even layer of spinach, being careful to keep a small margin of free dough around the edges. Brush the edges of the dough with egg wash. Cover with the second triangle and tree trunk and press lightly around the edges to seal. Refrigerate for 30 minutes.
When ready to bake, preheat oven to 400°F (205°C).
Cut strips into the sides of the triangle to form branches, taking care to keep the center of the tree intact. Gently twist the branches of dough over themselves a couple of times to give them a twisted shape. Brush the top of the tree with egg wash.
Bake for 20 to 22 minutes, until the dough is golden brown and crispy.