Spinach and pine nut palmiers

Method

1. Put the spinach, pine nuts, mint and zhoug paste in a food processor. then whizz until finely chopped. Crumble in the feta, then add the olive oil and season with salt and pepper; pulse just until it forms a coarse paste. (If you don’t have a food processor, finely chop the spinach and pine nuts, then put
   in a medium mixing bowl with the crumbled feta and olive oil. Use
   the end of a rolling pin to pound the ingredients to a paste.)
2. Unroll the pastry sheet onto a chopping board, then spread all over with the paste. Starting from one long edge, roll up the pastry until it reaches the centre, then stop and roll the other long edge into the centre so both sides meet. Brush a little beaten egg down the edge of each pastry roll, then gently press the pastry together to seal. Brush all over with more beaten egg, then chill for 10 minutes until firm (see make ahead).
3. Heat the oven to 200°C/180°C fan/gas 6. Using a sharp serrated knife, cut the pastry roll into slices just under 1cm wide (you should get about 35 palmiers). Lay them on the baking sheets and bake for 15-20 minutes until golden and cooked through. Serve warm or at room temperature (or see make ahead).
4. Recipe continues after advertising adslot-recipe-4