These spinach pesto pinwheels are a hit with the whole of our family. The pesto is made with pumpkin seeds rather than nuts. Here, it’s combined with crisp puff pastry to make pinwheels, perfect for little hands – as well as larger ones!

Spinach Pesto Pinwheels

Spinach Pesto Pinwheels

Yield: 36


30g pumpkin seeds

3 handfuls baby spinach, washed and dried

2-3 tbsp olive oil

30g parmesan, grated

black pepper

2 sheets frozen puff pastry, thawed


To make the pesto:

In a small blender, place the pumpkin seeds, spinach, parmesan and 2 tbsp 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 tbsp oil if you prefer a runnier texture, blend again and then season with black pepper.

To make the pinwheels:

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.

Toasted Seeds

If you want a nuttier flavour from the pumpkin seeds, toast them before adding to the pesto: Sprinkle them into a dry, non-stick frying pan over a medium heat, shaking the pan every so often, until the seeds puff up and start to pop and become light golden - around 4-5 minutes. Pour onto a plate and let cool - if you leave them in the hot pan they will burn.

Get Ahead

Make the pesto the day before you cook the pinwheels. They can also be baked and frozen for up to a month.

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