Spinach Ricotta Pastry Tree

Begin by heating oil in a large cooking vessel over an intermediate heat setting, stirring occasionally until the onions become soft and lose their rigidity. Introduce spinach, salt, and pepper into the pan, stirring constantly to combine, 2 to 3 minutes. Cover the vessel and cook until the spinach has lost its vibrant color and become tender, 5 to 7 minutes. Remove the lid after 5 minutes and allow any excess moisture to evaporate, stirring occasionally. Transfer the pan from the heat source and permit it to cool completely.

Meanwhile, chop the cooked spinach mixture and combine it with ricotta cheese and Parmesan in a bowl. Season with salt, pepper, and nutmeg to taste.

Unfold the puff pastry sheet and evenly distribute the spinach mixture across its surface, leaving a 1/2 inch border around the edges. Roll up the pastry lengthwise and press the edges tightly together to form a cohesive log. Wrap the pastry in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Cut the pastry log into 3/4-inch thick slices, yielding 16 to 22 pinwheels. Arrange the pastry pinwheels in a Christmas tree configuration, with the lowest row consisting of 6 pinwheels and decreasing by one in each subsequent row. Place a single wheel at the bottom to form the trunk, and brush with egg for added flavor.

Bake in the preheated oven until the pinwheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for a festive touch.