To make the pesto:

In a small blender, place the pumpkin seeds, spinach, parmesan and 2 tablespoon olive oil.

Pulse until you get a fine consistency. Scrape down the sides and check there are no whole pumpkin seeds to pose a choking risk for mini mouths.

Add an extra tablespoon oil if you prefer a runnier texture, blend again and then season with black pepper.

Preheat the oven to 200˚C/400˚F.

Spread half the pesto mixture evenly over the sheet of pastry, leaving a 1cm gap around the edges and roll up tightly.

Using a sharp knife, cut the roll into 1cm slices and then arrange - cut side up - on two baking trays lined with baking paper.

Cook for 12-15 minutes, until golden and crispy.