Spinach and pine nut palmiers
- December 2018
- Serves 6-8, makes about 35
- Hands-on time 15 min, oven time 15-20 min
You can make these easy freezable canapés ahead of your party or gathering. They make a great snack before a feast or you can serve them as a mini starter before the main course.
- Vegetarian recipes
- 4.9g (1.6g saturated)
- 3.7g (0.8g sugars)
Freeze the rolled pastry (step 2), wrapped in non-stick baking paper and cling film, for up to 1 month. Defrost fully in the fridge, then slice and bake as in the recipe.
The baked palmiers will keep for 1-2 days in an airtight container at room temperature. Briefly refresh on a baking tray in a low oven before serving.
Zhoug is a Yemeni spice paste made from coriander, cloves, parsley and green chilli. We used the Belazu brand (from Ocado, Waitrose and Sainsbury’s). Use it up as a wet rub for meat or stir into rice or couscous for a spicy, fresh flavour.
Experiment and use up ingredients; swap mint for parsley or coriander, use harissa in place of zhoug, add any nuts you have to hand, or use a crumbly goat’s cheese instead of feta.
Make it a fresh French sauvignon blanc for the palmiers, such as a light, lemony Touraine.
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