• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » Baby Led Weaning

    Spinach Pesto Pinwheels

    By Robyn | Published: Aug 7, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    spinach and pesto pinwheels on baking paper next to spinach
    These easy crispy puff pastry spinach pesto pinwheels are perfect for baby led weaning or as simple lunchbox fillers.
    puff pastry pinwheels on tray with baby spinach on left side
    Puff Pastry Spinach Pesto Pinwheels

    Spinach pesto is combined with crisp puff pastry to make pinwheels which are perfect for little hands – as well as larger ones!

    These spinach pesto pinwheels make a great alternative to bread with soup. Toddler Mini Jones loves them as a ‘dipper’ and on those days I want something other than bread or toast to accompany soup, I make these or get some out of my freezer stash and reheat them in the oven to crisp up. For fun I make these savoury puff pastry pinwheels in the shape of hearts too – they are both great for toddlers and kids to help make.

    But these pinwheels aren’t limited to baby led weaning, toddlers or kids.

    They also make a quick and simple appetizer or nibble to go with drinks. Ready in under 30 minutes, for super busy days they can also be made in advance and quickly reheated in a moderate oven to crisp up before serving. 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. You can make the pesto the day before you cook the pinwheels.

    Nut free Pesto:

    This simple 4 ingredient pesto is made with pumpkin seeds (pepitas) rather than nuts. Not only are they cheaper than pine nuts, but it makes the pesto suitable for those with nut allergies, or as a nut free school lunchbox filler. Baby spinach is used in place of basil, making the pesto a great choice for those who don’t like the taste of basil. Plus, I tend to have spinach in my kitchen far more than basil!

    Can You Freeze Pinwheels?

    Yes. Bake the pinwheels as per the recipe and cool. Arrange on a single layer on a baking sheet and freeze until completely frozen. Store in an airtight freezer container for up to one month.

    To reheat: place in the oven at 180˚C for 5-10 minutes, until warmed through.

    Don’t have parmesan?

    I have on occasions substituted cheddar cheese in place of the parmesan. The pinwheels were not quite as crisp using the cheddar, but were still very tasty.

    If you like this recipe, you may like these:

    Banana Pear Muffins (No added sugar)
    Pinwheel Hearts
    Frozen Blueberry Yogurt Drops
    Drop Scones
    Vegan Blueberry Muffins (No added sugar)

     

    pinwheels in rows on white background with baby spinach on left side
    Spinach Pesto Pinwheels

    Spinach Pesto Pinwheels

    Author: Robyn

    These easy puff pastry pesto pinwheels make a delicious kid and baby led weaning snack
    4.67 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course canape, lunchbox, Snack
    Cuisine International
    Servings 36 pinwheels

    Ingredients
      

    • 30 g pumpkin seeds
    • 3 handfuls baby spinach washed and dried
    • 2-3 tablespoon olive oil
    • 30 g parmesan grated
    • black pepper
    • 2 sheets frozen puff pastry thawed

    Instructions
     

    • 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.
    • 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.
    Keyword nut free pesto, puff pastry pinwheels, pumpkin seeds, spinach baby led weaning

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Sweet Potato Tomato Sauce
    Drop Scones »

    Reader Interactions

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink