Vegetarian recipe for spinach pesto palmiers. Easy enough to make with the kids and a great way to get them to eat their greens. Use dairy free cheese and puff pastry and these are suitable for vegans too.
Pesto palmiers are great for lunchboxes
This is a super easy recipe for spinach pesto puff pastry swirls, or if you want to be posh, palmiers. They are great for lunch, as a snack or in a picnic. Most UK schools don’t allow nuts so I would sub the nuts for sunflower seeds if I was making these for a lunchbox.
My kids will eat anything with puff pastry!
I am on a puff pastry roll at the moment. It seems I can do no wrong in my kids’ eyes if it comes served with puff pastry – they’ll eat anything! Which is fine by me if it means they’re getting a little spinach in their diet.
Try making pesto palmiers with your kids
This recipe would be a lovely one to make with your children if you’re looking to get them involved in cooking. I’ve heard time and time again that getting children involved in meal prep, cooking – and even in meal planning – can really help with picky eating. It’s got to be worth a try, right?
These spinach pesto puff pastry palmiers are really easy and quick to make and 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
Here’s how to make spinach pesto palmiers:
Most shop bought puff pastry is dairy free but always check first if you want these to be vegan. Use a vegan cheddar cheese alternative.
Spinach pastry palmiers
- 200 g spinach leaves washed and shredded
- 50 g nuts - I used a mix of walnuts and pine nuts. Use sunflower seeds to make this nut free.
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 x 320g sheet of ready rolled puff pastry
- 50 g cheddar cheese or dairy free cheddar cheese alternative grated
First make your pesto. Place the spinach, nuts, balsamic vinegar and olive oil into a blender and pulse until smooth. You may need to scrape down the sides to make sure the nuts are all fully ground down. I used my Froothie Optimum G2.3 blender.*
Roll out your sheet of puff pastry onto a baking tray, keeping it on the greaseproof paper.
Spread some of the pesto over the puff pastry, reserving the leftovers for use in another dish eg with pasta.
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 several hours. If you're short of time 20 minutes in the freezer should do it.
Pre-heat the oven to 180°C (fan)/200°C/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.
Pin spinach pesto palmiers for later
*Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post. * Read my review of the G2.3 blender.