Cheesy Pesto Pinwheels

Perfect for when you want to serve your guests something fancier than Cheez-Its at happy hour. Store-bought puff pastry and pesto makes it super easy to put together, and they’re delicious warm or at room temperature.

One puff pastry sheet makes 16 pinwheels, easily scalable for a party.


  • 1 sheet puff pastry
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 6 oz fresh spinach, large stems removed
  • Fine sea salt and freshly cracked black pepper
  • 1/2 cup pesto
  • 1 1/2 cups freshly shredded cheese (I like a combination of white cheddar and gouda)
  • 1/2 cup green onions, finely sliced (white and light green parts only)


  1. Thaw the puff pastry according to package directions (while the puff pastry is thawing, you can make the spinach filling in step #2). On a piece of parchment paper sprinkled with a bit of flour, gently roll out the puff pastry into a 10″ x 14″ rectangle.
  2. While the puff pastry is thawing, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and stir to combine and coat with the olive oil. Cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and add a good pinch of sea salt and freshly cracked black pepper. Once cooled, finely chop the spinach mixture. Set aside.
  3. Spread the pesto in an even layer over the top of the puff pastry. Sprinkle the cheese over the pesto. Add the spinach and the green onions evenly on top of the cheese. Add a few turns of freshly cracked pepper over everything.
  4. Starting with the longer side of the rectangle facing towards you, gently roll the pastry into a tight, long roll. Place the roll seam side down. Using the parchment paper to pick up the roll, transfer the roll to the freezer for 15 minutes (this makes it much easier to cut).
  5. Preheat the oven to 400 degrees and line a large baking sheet with another piece of parchment paper.
  6. Using a serrated knife, slice the log into 16 evenly sized pinwheels. The easiest way to do this is to trim off the ends of the log if they’re uneven, and then cut the roll in half, cut each of those rolls in half, cut them in half again, etc.
  7. Place the pinwheels on the baking sheet lined with parchment paper and bake for approximately 20 minutes, or until puffed, cheesy, and golden brown. *Tip: I’ll check on them halfway through baking, and if some of the pinwheels start to uncurl while baking, I’ll gently slide the pinwheel with the uncurled end against the lip of the baking sheet to help them hold their shape while they finish baking.
  8. Remove from oven, let cool slightly, and serve. Ideally with a bottle of wine.