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How to make a festive vegetarian wreath

Wreath 6

For a yuletide treat that everyone can enjoy, take inspiration from your decorations and make a festive vegetarian wreath.

This savoury dish is bound to go down well at any Christmas or Boxing Day buffet, serving up to 10 people and packing some serious flavours. Make one for your own celebrations with this guide from Lucy Parissi at Supergolden Bakes.

Here’s how to make a festive vegetarian wreath

Serves: 12

Prep time: 20 minutes

Cooking time: 30 minutes

For the filling

  • 250g butternut squash, cut into small cubes
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 4 baby leeks, finely diced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • Small bunch spring onions, sliced
  • 20g fresh dill, chopped
  • 20g fresh parsley or coriander, chopped
  • 250g fresh spinach, shredded
  • 100g pine nuts
  • 80g dried cranberries
  • 200g feta cheese, crumbled
  • 150g cooked chestnuts, chopped
  • 2 eggs, lightly beaten

For the wreath

  • 2 packs of crescent rolls
  • 1 egg beaten with 1 tbsp milk for egg wash
  • 1 tbsp sesame seeds


  1. Place the squash into a baking tray and drizzle with the olive oil and honey. Sprinkle with the spices and salt and cook in a 180°C oven for 20 minutes. Set aside to cool
  2. Heat the oil in a large frying pan and cook the onion, leeks and spring onions for 5 minutes until softened
  3. Add the salt, dill and parsley and stir for a couple of minutes
  4. Add the spinach and cook, stirring, until it is wilted, about 5 more minutes
  5. Stir in the cranberries and pine nuts and transfer the filling to a large bowl
  6. Add the feta, chestnuts and squash. Stir in the eggs and give everything a thorough mix. If the filling is still warm, then put in the fridge to chill
  7. Live a large tray with non-still baking paper and preheat the oven to 190°C
  8. Unroll the crescent rough pastry and separate into the pre-cut triangles
  9. Arrange the triangles on the tray with the shortest side towards the centre, overlapping in wreath shape and leaving a circle in the centre
  10. Carefully pack the filling in the centre of the wreath
  11. Pull the points of the triangles over the filling to form a ring, tucking the edges under. The filling will be somewhat visible but don’t leave big gaps
  12. Brush with the egg wash and sprinkle with sesame seeds
  13. Bake for 25-30 minutes, tenting the wreath with foil halfway if it is colouring too quickly
  14. Leave to cool for 5-10 minutes then serve!