Palmiers are French pastries shaped similarly to a palm leaf, elephants’ ears or a butterfly. They can be sweet or savory, plain or filled – such as our spinach & walnut palmiers – making them perfect to serve as hors d’oeuvres – with bubbles of course. And if you’re using store-bought puff pastry (as we did in this recipe), they’re as easy AF to make.Jump to Recipe
Palmiers make perfect party food as they generally yield a few dozen per batch, can be made ahead of time & are good served warm or at room temperature. Together the spinach, feta cheese & dill give these pastries flavors reminiscent of Greek spanakopita but our palmiers are much simpler to make (no fiddly, delicate filo pastry to mess with).
Puff pastry is a winner every time it’s served – these little morsels are addictive & you need to make them for your next soiree. Regardless of a brunch, lunch or evening affair, they’ll do double (or triple) duty as part of any swanky menu. Let us know how you like them. We’re certain you’ll love them as much as we do. Cheers, Lovoni xo
PS – This Spinach & Chicken Chopped Salad is a must-try.
spinach walnut palmiers
- 4 oz baby spinach leaves (125g)
- 1/2 cup walnuts, toasted
- 3 tablespoons chopped fresh dill
- 1 teaspoon teaspoon of crushed red peppers (chilli flakes)
- 1/4 teaspoon ground cumin
- 1 garlic clove, peeled
- a pinch of salt & freshly ground pepper
- 4 oz feta cheese, broken up (125g)
- 2 tablespoons olive oil
- all-purpose flour, for dusting
- 17.03 oz package puff pastry, thawed according to directions on package (490g)
- 1 large egg, lightly beaten
- Line 2 baking sheets with parchment paper.
- Place spinach, walnuts, dill, cilantro, red pepper, cumin, garlic, salt & pepper into the bowl of a food processor & process until mixture is finely chopped. Add feta & pulse until finely chopped. Scrape mixture into a medium-sized bowl, add the oil & stir until mixture forms a thick paste.
- Lightly dust a cutting board or counter with a little flour. Lay a sheet of pastry over flour. Evenly spread half of the spinach mixture over the pastry. Roll pastry up from one side until it reaches the middle. Do the same thing with the other side, so they Place onto a baking sheet. Repeat with the remaining pastry sheet & the remaining spinach mixture. Place onto the same baking sheet. Brush both pastries with egg. Place in the fridge, lightly covered, for 30 minutes.
- Preheat oven to 400F. Remove one of the pastries to a cutting board & using a sharp knife cut into 1/2 inch slices. Place, one cut side up on the other baking sheet leaving a little space between each slice. Repeat with the remaining pastry. Bake for 25 minutes, turning once during cooking (rotate baking sheets halfway through cooking if you’re not using a fan-forced oven), or until golden brown. Let stand for 3 minutes before moving to a platter to serve. Serve warm. Makes about 38.
Try Chicken, Spinach & Feta Meatballs – four ways.