• First, preheat the oven to 400F, line baking sheet with parchment paper and grease it with oil (I used olive or avocado oil).

  After, finely chop 5 artichoke hearts, 1 garlic clove and 1 jalapeno. Then add them into a mixing bowl.
• Into the same bowl add 10 oz. frozen spinach (thawed & drained very well, it makes about ½ cup, packed), 4 oz. cream cheese, 1 cup of mozzarella cheese, ⅓ cup of Parmesan cheese, salt & pepper, to taste. Mix well with a spoon.
• Next, place puff pastry down onto a baking sheet lined with greased parchment paper. Cut dough into a big triangle (use other two triangle for the top). Then evenly spread half of spinach dip mixture, using other two triangles - place them on top of the spinach dip, pinching the middle to combine two puff pastry sheets into one big triangle.
• Using pizza cutter, cut strips on the sides of the Christmas tree, then twist them two times.
• After, using a small bowl, whisk 1 egg with 1 tablespoon of water. Brush egg wash over pastry, then bake for 20-22 minutes or until golden color (if it browns too fast, place a foil paper over the top, it will continue the baking process without burning the top).

To Make Spinach Dip Roll Up

• To Make Spinach Dip Roll Up, place second puff pastry sheet on a baking sheet lined with greased parchment paper.
• Evenly spread spinach dip mixture over the dough. Then roll it up and cut into ½ inch rolls.
• Arrange spinach dip roll ups on a baking sheet, brush egg wash over the top and bake for 20-22 minutes, or until golden color. Garnish with finely chopped greens like parsley, over the top (this step is 100% optional). Enjoy!