SPINACH CHRISTMAS TREE
200 g vegan cheese, crumbled
1 vegan puff pastry
200 g frozen spinach ,thawed and water squeezed out
1 tbsp olive oil
1 small onion, chopped
2 fresh onions, chopped
1 leek, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp lemon zest
salt and fresh ground pepper
2 tbsp almond milk
For the filling:
Heat the olive oil in a large pan and add the onion, the leek and the fresh onions, until soft.
Add the spinach and cook until it is no longer watery. Add the dill, parsley and lemon zest.
Remove from heat and add Violife Greek White crumbled, a pinch of salt and pepper. Set aside to cool.
Using a rolling pin flatten out your pastry until 1 cm thick. Cut out two big triangles of the same size with a small rectangle at the bottom, shaped like a Christmas tree. Use a ruler to make it easier to create straight lines. From the leftover pastry cut out some stars for decoration.
Place the spinach mixture inside one of the Christmas trees, leaving a 1 cm border.
Press it down with a spoon so it is smooth and not bumpy. Lift the second Christmas tree pastry and place on top of the filling.
Using a sharp knife cut the branches 2 cm apart and carefully lift each branch at a time and twist. Repeat with all branches. Add the stars to decorate.
Using a brush, lightly brush the pastry with almond milk, sprinkling with sesame seeds.
Bake for 30-40 minutes or until golden.
Recipe and photo: Catherine Terblanche
Recipe posted by Lesdee Gloak Bam