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:
Spinach Pesto Pinwheels
- 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
- 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.