Spinach palmiers with pesto

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven 200C/400F/Gas 6.
Place the herbs, garlic and oil into a food processor and blend to a smooth liquid. Pour out onto the pastry and spread evenly.
Place the wilted spinach onto the pastry.
Roll up the pastry from both ends so that they meet in the middle. Pinch the ends lightly to seal the pastry roll.
Slice the rolled pastry into 1cm/Â½in thick slices and place onto a baking sheet. Place into the oven to bake for 10-15 minutes, until golden and cooked through.
Remove from the oven, allow to cool slightly and serve.

100g/3Â½oz puff pastry, rolled out on a floured surface to the thickness of a 20p piece
2 large handfuls spinach, wilted

handful fresh basil, roughly chopped

1 garlic clove, chopped

handful fresh parsley, roughly chopped

2 large handfuls spinach, wilted

1 tbsp olive oil

100g/3Â½oz puff pastry, rolled out on a floured surface to the thickness of a 20p piece

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