These spinach puff pastry palmiers are great for party food, snacks and lunch boxes. Easy to make vegetarian or vegan and a great way to get kids helping in the kitchen AND eating their greens.
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My kids really love puff pastry and over the years I have found it to be a brilliant way to get them to eat more veggies.
Whether it's turned into pizza, spread with beetroot or made into butternut squash cheese straws, not many weeks go by when I don't bake something using puff pastry.
I find that puff pastry creations are invaluable for lunch boxes and snacks. And they're also brilliant for parties.
These spinach palmiers are one of my favourites. Although the Sneaky Veg kids have got better at eating their veggies over the years, greens can still be challenging.
Adding them to puff pastry makes it much more likely that they'll gobble up their greens!
Great for lunch boxes
Puff pastry swirls, pinwheels or palmiers are great for lunch boxes. We tend to use bento-style lunch boxes*, and they're small enough to fit neatly into the compartments.
NB: Many UK schools don't allow nuts so I would sub the nuts in this recipe for sunflower seeds to add to your child's lunch box.
Check out my healthy lunchbox ideas and tips
What is a palmier?
A palmier is a sweet or savoury bake made from puff pastry. The pastry is folded from both sides into the middle to make a shape a little like a heart.
Palmiers are also known as palm leaves, elephant ears or pig's ears.
Great to make with kids
This recipe would be a lovely one to make with your children if you're looking to get them involved in cooking.
Getting children involved in meal prep, cooking - and even in meal planning - can really help with picky eating.
These spinach pesto puff pastry palmiers are really easy and quick to make. Even little kids can get involved with spreading and rolling.
Read more about why you should cook with your kids.
More vegetarian puff pastry recipes
If you like this you might like this broccoli pesto pasta with green beans and new potatoes or this sun-dried tomato pesto pasta.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make this recipe you will need:
- spinach leaves
- nuts eg walnuts, or pine nuts or pumpkin/sunflower seeds to keep it nut free
- balsamic vinegar
- olive oil
- ready rolled puff pastry
- cheddar cheese, or dairy free equivalent
Make it vegan
You can make this recipe vegan by using grated dairy free cheese or using 2 tablespoons of nutritional yeast instead.
Check the puff pastry ingredients to be sure that you're buying a vegan
How to make spinach pesto palmiers:
NB: Most shop bought puff pastry is dairy free but always check first if you want these to be vegan. In addition you will need to use a vegan cheddar cheese alternative.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Spinach pastry palmiers
Ingredients
- 200 g spinach leaves washed and shredded
- 50 g walnuts or pine nuts, sunflower seeds, pumpkin seeds
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 320 g ready rolled puff pastry
- 50 g cheddar cheese or dairy free cheddar cheese alternative, grated
Instructions
To make the pesto
- Place 200g shredded spinach, 50g nuts or seeds, 1 tablespoon balsamic vinegar and 3 tablespoons olive oil into a blender* or food processor* and pulse until smooth. You may need to scrape down the sides to make sure the nuts are all fully ground down.
To make the palmiers
- Roll out your sheet of puff pastry onto a baking tray, keeping it on the greaseproof paper that it comes with.
- Spread some of the pesto over the puff pastry, reserving any leftovers for the freezer or another dish.
- Sprinkle over the grated cheese.
- Roll the pastry up tightly along the long side to the middle, then repeat from the other side.
- Wrap in the paper and chill in the fridge for an hour. If you're short of time place in the freezer for 20 minutes.
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Line two baking trays with greaseproof paper.
- Remove the palmier roll from the fridge or freezer and remove the paper. Using a sharp knife cut into one cm pieces and place on the baking tray.
- Bake in the centre of the oven for 15-20 minutes until the pastry is golden brown.
- Remove and allow to cool on a wire rack for 5-10 minutes. These are delicious served warm but will keep for a day or two in an airtight container.
Notes
Nutrition
Pin spinach pesto palmiers for later
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Kelly
One of the quickest and easiest recipes around. I have made these several times and they always turn out perfect and are loved by the whole family. I found that the recipe works just as well with or without the cheese. Fab inspiration!
Mandy Mazliah
Thanks so much Kelly - I am thrilled to hear that you love these as much as we do!
Kavey Favelle
Why have I not thought to use my Froothie Optimum for pesto? I've used it to blitz wild garlic with oil which we then pour into ice cube trays and freeze but not to make pesto! Doh! These palmiers look SO very good.
Mandy Mazliah
It makes perfect pesto Kavey - one of my favourite uses!
Ceri Jones
What a fab way of getting more veg into a baked good. These look so tasty! Amazing flavour combo! `
Mandy Mazliah
Thanks Ceri!