Spinach and Mushroom Palmiers

The mushrooms give off more liquid than you’d expect at first, and the spinach adds another splash as it wilts. I let both cook until the skillet looks dry before…

By Ava
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November 10, 2026
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Reading time: 9 min

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Tip: save now, make later.

The mushrooms give off more liquid than you’d expect at first, and the spinach adds another splash as it wilts. I let both cook until the skillet looks dry before anything goes near the pastry; that’s what keeps the centers savory instead of damp. These spinach and mushroom palmiers have crisp, buttery layers around a filling with just enough Parmesan to bring it together.

I spread the filling only after it has cooled completely, then fold the pastry into its familiar double-scroll shape and chill the log before slicing. That short rest makes the layers easier to cut cleanly, so the palmiers puff into tidy spirals instead of opening up on the baking sheet. Dijon underneath gives each bite a gentle tang, while the browned mushrooms keep the filling rich and earthy.

Spinach and Mushroom Palmiers golden flaky savory

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Kitchen Note

Keep the pastry cold while you work, and give the folded log its full 20 minutes in the refrigerator before slicing. That chill firms the butter and helps the cut spirals hold their shape when they go into the oven.

Save these spinach and mushroom palmiers for a savory party bite, with browned mushrooms, tender spinach, and crisp puff pastry in every spiral.

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Why a Wet Mushroom Filling Makes Palmiers Go Soft

Puff pastry can’t turn crisp if the filling is still releasing water beneath it. Cremini mushrooms shrink as they cook, and spinach gives up its own liquid when it wilts. If either one goes onto the pastry while wet, the bottom layers steam instead of baking into crisp, distinct flakes.

Cook the mushrooms and shallot until the skillet is dry, not just until the mushrooms look smaller. After the spinach goes in, keep cooking until the visible liquid has evaporated too. The pan gives you a useful visual check: when you stir the filling aside, you shouldn’t see liquid pooling in the space you’ve cleared. Let the mixture cool completely before spreading it, so it doesn’t soften the cold pastry as you assemble.

This isn’t about cooking the vegetables until they’re lifeless. The mushrooms should be browned, and the spinach should be wilted; you’re just driving off the moisture that would otherwise get trapped inside the pastry. A dry, cooled filling gives you a savory center and helps the pastry layers rise around it, rather than turning heavy at the base.

What the Mushroom, Spinach, and Parmesan Each Bring

Spinach and Mushroom Palmiers crisp golden spirals

Cremini mushrooms — Their savory, woodsy flavor holds up against buttery pastry, and chopping them finely helps the filling spread in an even layer. Choose firm mushrooms without slick or shriveled spots. White button mushrooms work as a one-for-one swap by weight, though their flavor is a little milder.
Baby spinach — It wilts quickly and gives the filling a tender, leafy texture without large pieces pushing through the pastry. Fresh spinach is convenient here because you can add it in handfuls straight to the skillet. If using frozen spinach, thaw it and squeeze it very dry first; excess water is the main thing to avoid.
Parmesan — Finely grated Parmesan adds salty, nutty flavor and blends into the cooled vegetables instead of leaving large chunks. A wedge grated at home gives the best texture, but packaged finely grated Parmesan is convenient and works here. Finely grated Gruyère is a good swap if you want a softer, rounder cheese flavor.
Puff pastry — Frozen puff pastry supplies the crisp, layered structure that makes a palmier. Thaw it until it unfolds without cracking, but keep it cold; warm pastry gets sticky and is harder to fold neatly. If you use gluten-free puff pastry, follow the package’s thawing guidance and roll it to the same 10-inch square.
Dijon mustard — A thin layer seasons the pastry with a sharp, tangy note that cuts through the rich filling. Use a smooth Dijon you enjoy eating; there’s no need to reach for a specialty brand. Whole-grain mustard can stand in, though its seeds make the layer less smooth.

Build the Filling First, Then Fold and Bake

Brown the mushrooms and soften the aromatics

Heat the olive oil in a 10-inch skillet over medium heat, then add the finely chopped mushrooms and minced shallot. Cook for 8 to 10 minutes, stirring often, until the mushrooms are browned and the skillet is dry. If the pan still has liquid, keep cooking rather than moving on; that moisture needs to evaporate. Stir in the garlic and cook for 30 seconds.

Wilt the spinach and cool the mixture

Add the roughly chopped spinach in handfuls, stirring as each batch wilts before adding more. Cook for 2 to 4 minutes, until the spinach has wilted and any liquid has evaporated, then season with the kosher salt and black pepper. Transfer the mixture to a plate and cool it completely. Stir in the finely grated Parmesan only after it has cooled.

Spread and fold the pastry into a log

Heat the oven to 400°F and line two baking sheets with parchment paper. Lightly flour the work surface and roll the thawed-but-cold pastry into a 10-inch square. Spread Dijon in a thin layer, leaving a 1/2-inch border, then spread the cooled filling evenly over it. Fold two opposite sides to meet at the center, fold each side inward again to meet in the middle, then fold one half over the other.

Slice the spirals and bake until deeply golden

Chill the log for 20 minutes, then cut it crosswise into 1/2-inch slices and arrange them cut side up, 10 per baking sheet. Beat the egg with the water and brush the tops lightly; a thin coat gives the pastry color without pooling between the layers. Bake both sheets for 16 to 20 minutes, switching their oven positions and rotating them halfway through. Look for puffed pastry with a deep golden color, then let the palmiers cool on the sheets for 5 minutes before serving.

Three Easy Swaps for a Different Batch

Use Gruyère for a milder, creamier center

Replace the Parmesan with the same amount of finely grated Gruyère. It gives the filling a gentler, more buttery cheese flavor while still mixing easily into the cooled vegetables.

Choose white button mushrooms for a lighter taste

Swap in the same weight of finely chopped white button mushrooms for the cremini. The filling will be a little less earthy, but the shape and method stay the same; cook them until browned and the skillet is dry.

Make a gluten-free version with gluten-free pastry

Use a sheet of gluten-free puff pastry and gluten-free flour for the work surface. The pastry may be more delicate to fold, so handle it while cold and use the package’s thawing instructions; the filling itself contains no wheat.

Storage and Reheating

Refrigerator: Store cooled palmiers in an airtight container for up to 3 days. The pastry will soften as it sits.
Freezer: Freeze baked, cooled palmiers in a single layer until firm, then transfer them to an airtight freezer container for up to 1 month. Thaw in the refrigerator before reheating.
Reheating: Warm them in the oven until hot and crisp again. Skip the microwave, which softens the pastry rather than restoring its flaky texture.

Questions That Come Up When Making Spinach and Mushroom Palmiers

Can I use frozen spinach instead of baby spinach?+

Yes. Thaw it fully and squeeze out as much water as you can before adding it to the browned mushroom mixture. Since it’s already wilted, stir it in just long enough to heat through and cook off any remaining moisture.

Can I make the mushroom filling ahead of time?+

Yes. Cook the vegetables, cool them, and refrigerate the filling in a covered container for up to 1 day. Stir in the Parmesan once the vegetables are cool, then spread the chilled filling over the pastry.

Can I assemble the log the day before baking?+

Yes. Wrap the folded log so the pastry doesn’t dry out and refrigerate it overnight. Slice it and brush the tops with egg wash just before baking; if the log has become quite firm, let it sit briefly so you can cut through it without crushing the layers.

Can I leave off the egg wash?+

Yes. The palmiers will still bake, but the tops won’t have the same glossy, deep-golden finish. Brush lightly rather than heavily so egg doesn’t run down between the pastry layers.