Puff Pastry Spinach Pesto Pinwheels
Crispy, flaky, and bursting with flavor, these Spinach Basil Pesto Pinwheels make the perfect snack, appetizer, or lunchbox filler. Quick to prepare and loved by kids and adults alike, they’re ideal for baby-led weaning or easy entertaining.
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Ingredients
30 g pumpkin seeds (pepitas)
3 handfuls baby spinach, washed and dried
2–3 tablespoons olive oil
30 g parmesan cheese, grated
Black pepper, to taste
2 sheets frozen puff pastry, thawed
Step-by-Step Instructions
Step 1: Make the Pesto
In a small blender, combine pumpkin seeds, spinach, parmesan, and 2 tablespoons olive oil. Pulse until finely blended. Scrape down the sides and make sure there are no large seed pieces remaining. Add another tablespoon of olive oil for a smoother texture if desired, and season with black pepper.
Step 2: Assemble the Pinwheels
Preheat your oven to 200˚C (400˚F). Lay out one sheet of puff pastry on a lightly floured surface. Spread half of the pesto evenly over the pastry, leaving a 1 cm border around the edges. Roll up the pastry tightly from one end to the other.
Step 3: Slice and Arrange
Using a sharp knife, cut the roll into 1 cm slices. Place the slices cut-side up on a baking tray lined with parchment paper. Repeat with the second pastry sheet and remaining pesto.
Step 4: Bake to Perfection
Bake in the preheated oven for 12–15 minutes until golden and crisp. Allow to cool slightly before serving.
Pro Tips
- Toast the seeds: For a nuttier flavor, toast pumpkin seeds in a dry frying pan for 4–5 minutes until golden before adding them to the pesto.
- Cheese swap: If you don’t have parmesan, substitute cheddar. The pinwheels may be slightly less crisp but still delicious.
- Make ahead: Prepare and bake, then freeze once cooled. Reheat in the oven at 180˚C for 5–10 minutes until warm and crispy again.
Serving Suggestions and Pairings
- Soup Sidekick: Serve these pinwheels with tomato soup, minestrone, or creamy vegetable soup as a crunchy bread alternative.
- Appetizer Platter: Pair with a charcuterie board or cheese platter for an easy party snack.
- Lunchbox Filler: Add to lunchboxes with sliced veggies and fruit for a balanced, mess-free meal.
- Dipper Idea: Use with hummus, marinara sauce, or herbed yogurt dip for extra flavor.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 pinwheel | 85 | 3g | 8g | 5g | 1g | 1g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on specific ingredients and preparation methods. Consult a nutritionist for detailed dietary guidance.
FAQs
Can I freeze spinach pesto pinwheels?
Yes. After baking, allow them to cool completely. Freeze in a single layer on a baking sheet, then transfer to an airtight container for up to one month. Reheat at 180˚C for 5–10 minutes before serving.
Can I use store-bought pesto instead?
Absolutely. For a time-saving option, use your favorite store-bought basil pesto. If it contains nuts and you need a nut-free version, stick to the homemade spinach pumpkin seed pesto.
Can I make these vegan?
Yes. Substitute the parmesan with a vegan hard cheese alternative or nutritional yeast, and ensure your puff pastry is dairy-free.
How do I prevent the pastry from going soggy?
Make sure the pesto is not too oily. Blot with a paper towel if necessary before spreading to keep the pastry crisp.
Can I serve these cold?
Yes, they taste great at room temperature, making them perfect for picnics and lunchboxes.
Spinach Basil Pesto Pinwheels Recipe
- Total Time: 25 minutes
- Yield: 36 pinwheels 1x
Description
Easy nut-free spinach basil pesto pinwheels using puff pastry. Perfect for baby-led weaning, snacks, or appetizers.
Ingredients
30g pumpkin seeds
3 handfuls baby spinach
2–3 tablespoons olive oil
30g parmesan cheese, grated
Black pepper
2 sheets frozen puff pastry, thawed
Instructions
1. In a blender, combine pumpkin seeds, spinach, parmesan and 2 tablespoons olive oil. Blend until smooth.
2. Add extra oil if needed for texture. Season with black pepper.
3. Preheat oven to 200˚C/400˚F.
4. Spread pesto on puff pastry, leaving a 1cm border.
5. Roll pastry tightly and slice into 1cm pieces.
6. Place on lined tray and bake for 12–15 minutes until golden.
Notes
Freeze baked pinwheels for up to 1 month.
Use cheddar instead of parmesan for a milder flavor.
Serve warm with soup or dips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer, Kids
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 2 pinwheels
- Calories: 80
- Sugar: 0.3g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 5mg
