Serves up to 12 as an appetiser, a real eye catching talking point on your festive table.

Ingredients:

• 2 sheets ready-made puff pastry (thawed if frozen)
• 250 g ricotta cheese
• 2 cloves fresh garlic, grated
• Juice of ½ lemon
• 100g fresh spinach leaves (wilted and squeezed dry)
• 1 tsp True Origin Lemon Pepper seasoning
• Salt to taste
• 4-5 tbsp Meru Herbs Tomato & Basil Sauce
• 1 egg (for egg wash)

Method:

1. Prepare the filling by mixing ricotta, grated garlic, lemon juice, wilted spinach, Lemon Pepper seasoning, and salt in a bowl until smooth and creamy.
2. Preheat the oven to 200°C fan (220°C conventional). Roll out both puff pastry sheets to equal size if needed and place one sheet on a baking tray lined with parchment paper.
3. Gently score a large Christmas tree shape (triangle with a trunk) on the base sheet. Spoon the ricotta-spinach mixture evenly within the scored shape, keeping it inside the outline. Spread a thin layer of Meru Herbs Tomato & Basil Sauce over the ricotta mixture.
4. Place the second puff pastry sheet over the filling. Using a sharp knife, cut out the Christmas tree shape and remove the excess pastry (this can be repurposed for twists with leftover filling or other toppings). On each side of the tree, cut horizontal strips about 2 cm apart, leaving the centre intact, and twist each strip gently to form branches.
5. Brush the tree with beaten egg for a golden finish and bake for 20–25 minutes, until puffed and golden brown.
6. Cool slightly before transferring to a serving board. Garnish with fresh basil and cherry tomatoes (or sundried tomatoes), then finish with a generous dusting of Parmesan and a sprinkle of Lemon Pepper seasoning.