Thoroughly wet both sides of the cracker bread by holding it under cool running water. Place between wet kitchen towels; let stand about 45 minutes or until soft enough to fold without breaking.
Meanwhile, finely chop spinach; set aside. Peel, core, and finely chop pear. In a large skillet cook and stir spinach, pear, and green onion or shallot in hot butter over medium heat until spinach is wilted and pear is tender. Stir in walnuts. Remove from pan; cool.
In a medium bowl combine cream cheese, salt, and pepper; spread onto cracker bread. Carefully spread spinach mixture onto cream cheese. Roll up cracker bread in a spiral; wrap in plastic wrap. Chill for 4 to 24 hours.
To serve, cut roll into 1/2-inch-thick slices. If desired, arrange on a platter line with spinach. Makes about 20 servings.