Preheat oven to 400°F. In a bowl, cream together the cream cheese, garlic, nutmeg, and salt and pepper until combined. Set aside.

Unwrap the thawed but still cold puff pastry and stack them on top of each other on a floured surface. I like to use a half-sheet size of parchment paper that will fit exactly into my half-sheet baking pan. Using this as a guide, I roll out the dough to fit the parchment paper. Do this quickly so the dough is still easy to separate from the two layers.

Using a pairing knife or pizza wheel, cut both layers of the dough into a Christmas tree shape. I like to lightly score the center of the dough so I know where to begin the top of the tree. Then, cut out a trunk shape and remove the excess pastry. Save this as you will use it for the star at the top of the tree.

Working quickly peel the top puff pastry layer from the tree and set aside.

With the bottom layer of puff pastry remaining on the parchment paper, spread the cream cheese mixture on the tree, leaving a ¼ to ½-inch border around the tree. Then spread the spinach over the cream cheese and top with mozzarella and parmesan. Add a pinch of red pepper flakes if using.

Take the second puff pastry layer and place it directly on top of the first pastry sheet. Line up the edges and press to seal the two sheets of pastry together.

Starting on the right side of the widest part of the Christmas tree, cut a straight line with a pairing knife or pizza wheel from the edge of the tree to 1 inch from the center. Repeat cuts every 1 inch to the top of the tree and then repeat on the right side as well.

At this point, I like to carefully lift the tree by the edges of the parchment paper and transfer to a half sheet size baking sheet.

Carefully lift each pastry strip from the end and twist each strip away from yourself. I like to have 3 full twists on the bottom strips, with two twists near the top of the tree.

Using the leftover pastry, cut a star shape from a single layer of pastry and place it at the top of the tree.

Once all the strips have been twisted and the star placed, brush the surface with a beaten egg. You can also lightly coat the top of the tree with additional salt and pepper.

Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown. Serve with additional shredded cheese and pizza or marinara sauce for dipping.