Easy spinach pesto puff pastry palmiers recipe

Spinach pastry palmiers

Vegetarian recipe for spinach pastry palmiers. Easy enough to make with the kids and a great way to get them to eat some spinach.
Course Snack, Starter
Cuisine International
Keyword spinach pastry
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 2 hours
Total Time 35 minutes
Servings 10
Author Mandy Mazliah


  • 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


  1. 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.*
  2. Roll out your sheet of puff pastry onto a baking tray, keeping it on the greaseproof paper.
  3. Spread some of the pesto over the puff pastry, reserving the leftovers for use in another dish eg with pasta.
  4. Sprinkle over the grated cheese.
  5. Roll the pastry up tightly along the long side to the middle, then repeat from the other side.
  6. 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.
  7. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.  Line two baking trays with greaseproof paper.
  8. 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.
  9. Bake in the centre of the oven for 15-20 minutes until the pastry is golden brown.
  10. 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.