Preheat your oven to 200° Celsius (400° Fahrenheit).

Roll out the phyllo dough. Spread a generous layer of pesto evenly onto the dough.

To add the filling, leave 2 inches of free space where we will close the pinwheels off. Cut the vegan feta cheese substitute into cubes and distribute them evenly. I also added vegan ham cubes.

Roll the dough towards the side with no filling while removing the parchment paper the dough was on.

Cut the dough into rolls with a thickness of approximately 1/2 inch or a bit over one centimeter using a knife with a serrated edge. I garnished some of them with half a cherry tomato in their center.

Bake them at 200° Celsius (400° Fahrenheit) for about 20 minutes until golden brown and deliciously crispy.