TIP:Â Cut between the cooked scrolls for easy serving. Try accompanying with your favourite dip.
Ingredients
Method
Squeeze excess liquid from spinach. Process spinach, feta and parmesan in a food processor until well combined. Season with salt and pepper.
Place pastry sheets, side-by-side with edges overlapping by 2cm, on a large sheet of baking paper. Press edge to seal. Trim 12cm off one short end of pastry and reserve. With short end of pastry on baking paper facing you, cut out a triangle Christmas tree, the width and length of the pastry, reserving off-cuts.
Spread spinach mixture evenly over tree. Cover with reserved pastry, with edges overlapping and trimming to fit. Using a rolling pin, gently roll over tree to seal.
Slide baking paper with tree onto a large oven tray. Top with a second oven tray lined with baking paper. Holding both trays, turn over so the joins of pastry are on the base. Remove top tray.
Measure 4cm down from the top of the tree, then mark a 2cm wide strip down the centre of the remaining pastry for the trunk. Cut 2cm-wide strips, down either side of the trunk, leaving pastry attached. Twist strips to form a scrolls. Brush egg over pastry.
Cook in a hot oven (200C) for about 30 minutes, or until golden and puffed. Serve immediately.
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