If you ask me, nothing says holiday magic quite like flaky pastry and gooey cheese shaped into something adorable. These Spinach-Artichoke Christmas Tree Skewers are the edible ornaments your party platter didn’t know it needed. They’re playful, buttery, and downright irresistible the kind of Vegetarian Appetizers that get gobbled up before the eggnog’s even poured.
Why You’ll Love These Little Trees
- Easy to prep, bake, and serve with zero stress
- Perfect for guests of all ages kid-friendly and vegetarian
- Festive flair without the fuss it’s a Christmas appetizer that looks as good as it tastes
Let’s Talk Ingredients
This recipe keeps it simple but flavorful, with a few fridge and pantry staples coming together for holiday greatness.
Frozen Spinach (10 oz): Brings that earthy green color and pairs perfectly with cheese. Be sure to squeeze it dry nobody likes soggy trees.
Artichoke Hearts (¾ cup, chopped): Add a tangy bite that cuts through the richness like a holiday miracle.
Cream Cheese (6 oz, softened): Makes everything creamy and dreamy your glue that holds the flavor together.
Mozzarella (1 cup, shredded): Melty goodness that pulls like holiday tinsel when you bite in.
Crushed Red Pepper (optional): A tiny spark for those who like a little kick.
Salt and Black Pepper: Just enough to wake everything up.
Frozen Puff Pastry (2 sheets): The buttery layers that bake up crisp and golden.
Provolone Cheese (for stars): Adds a mellow finish and turns your skewers into edible Christmas trees.
Flour (just a dusting): Helps keep that pastry from sticking during assembly.
Skewers (12): Turn these bites into party-ready skewers with style.
How to Build Your Christmas Tree Skewers
Alright friend, grab your apron it’s go time. We’re keeping it cozy, simple, and mess-friendly (well, mostly).
Preheat that oven to 400°F and line two baking sheets with parchment paper. Mix up your spinach, cream cheese, mozzarella, and chopped artichokes in a bowl. Season to taste I like a whisper of crushed red pepper for warmth.
Roll out both puff pastry sheets on a lightly floured surface until they’re roughly 15×12 inches. Spread your spinach mix evenly over one sheet, then gently lay the second on top like a pastry sandwich. Press lightly to seal.
Now slice into 12 strips (about an inch wide). Take each strip and fold it in a back-and-forth motion to mimic a tree wider at the bottom, narrowing at the top. Think of it like ribbon candy or paper garland messy in the best way.
Carefully skewer each tree from the base upward, leaving just a bit of skewer poking out the top. Lay ’em flat on your baking sheets and bake for 25–30 minutes, or until golden and puffed like your favorite holiday sweater.
While they cool, cut your Provolone into little stars using a cookie cutter or sharp knife. Once your trees are cool enough to handle, add the stars to the top and just like that, your holiday party snacks are dressed to impress.
Common Mistakes to Dodge
Because we’ve all been there, let me help you skip the learning curve:
Don’t skip drying the spinach: Waterlogged spinach will make your pastry soggy and these trees deserve better.
Too much filling? Less is more here overfilling makes it hard to fold and may cause leaks.
Skipping the chill: If your kitchen’s warm, chill the trees 10–15 minutes before baking to keep their shape. This helps those Christmas tree skewers stay pretty and puffy.
Yara’s Go-To Tips
You know I’ve made every holiday mistake in the book, so let me pass you the good stuff:
1. Assemble Ahead: You can totally prep these a couple of hours in advance and chill them in the fridge a game changer when the doorbell’s ringing early.
2. Flavor Boost: Want to add a herby twist? Mix in a little garlic powder or finely chopped chives to the filling. Even better, a sprinkle of Parmesan before baking adds that toasty holiday edge.
3. Keep Them Warm: These are best right outta the oven, but you can reheat at 300°F for 5–8 minutes and they’ll perk right up.
Add This To Your Party Playbook
Want a twist? Try adding sun-dried tomatoes to the filling for a pop of color and tang. Or serve alongside a roasted red pepper dipping sauce for contrast both stunning and delicious.
Make it a spread: Pair them with Mini Caprese Wreath Skewers or even these Parmesan-Stuffed Mushrooms for a full-on vegetarian appetizers board that looks like a Pinterest dream but feels homegrown.
Need more cozy inspo? These Roasted Garlic Herb Cheese Ball Gift Boxes and Cranberry Brie Puff Pastry Trees are a hit every time I bring ‘em out.
How to Serve ‘Em
Plate them on a wood cutting board with rosemary sprigs for that rustic vibe. Or stand them in glasses like savory bouquets on the snack table. Serve warm with your favorite bubbly or a cranberry spritzer for something festive and non-boozy.
Spinach-Artichoke Christmas Tree Skewers
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Knife
- Rolling Pin
- Skewers
- Star-shaped Cookie Cutter
Ingredients
Filling
- 10 oz frozen spinach thawed and well-drained
- 3/4 cup artichoke hearts chopped
- 6 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- crushed red pepper flakes optional
- salt and black pepper to taste
Pastry
- 2 sheets frozen puff pastry thawed
- all-purpose flour for dusting
Decoration
- provolone cheese cut into stars
- 12 wooden skewers
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a bowl, mix spinach, artichokes, cream cheese, mozzarella, salt, pepper, and crushed red pepper (if using).
- Roll out both puff pastry sheets on a lightly floured surface to about 15×12 inches.
- Spread spinach mixture evenly over one sheet. Place the second sheet on top and press lightly to seal.
- Slice into 12 strips, about 1 inch wide each.
- Fold each strip in a zigzag pattern to resemble a tree and skewer from bottom to top.
- Arrange on baking sheets and bake for 25–30 minutes until golden and puffed.
- Cut stars from provolone slices and place at the top of each tree once slightly cooled.
Notes
- Chill trees before baking if your kitchen is warm to help maintain shape.
- These skewers can be prepped a few hours in advance and stored in the fridge.
- Reheat leftovers in the oven at 300°F (150°C) for 5–8 minutes.
- For extra flavor, mix in garlic powder or chives, or add sun-dried tomatoes to the filling.
How long can I keep them after baking?
They’re best the same day, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven to keep them crisp — avoid microwaving unless you like chewy pastry (spoiler: you don’t).
Can I make them gluten-free?
You sure can! Just use a gluten-free puff pastry brand and double-check your cheeses. The rest of the filling is naturally gluten-free. The texture might vary slightly, but the holiday cheer? 100% intact.
Can I use fresh spinach instead of frozen?
Absolutely. Just sauté it down first and squeeze out as much liquid as possible. You’ll need roughly 1 ½ cups of cooked spinach to match the frozen bag.
What’s a good dipping sauce for these skewers?
My go-to is a roasted red pepper aioli or a garlic-herb yogurt dip. You could also go classic with warm marinara just keep it simple so the trees shine through.
Holiday Table Ready
Whether you’re planning a full spread or need that one Christmas appetizer to anchor the table, these skewers check every box. They’re festive, fuss-free, and they bring everyone together from the picky toddlers to your cheese-loving aunt.
And if you’re curious about alternative ways to prep or shape these beauties, this Delish.com article has a few clever ideas too!
