Spinach & Ricotta Mini Roll

Ingredients

• 1/2 cup spinach (wilted, moisture squeezed, chopped)
• 3 tablespoons ricotta cheese (full-fat)
• 1 sheet soft puff pastry (or shortcrust)

Method

1. 01

   Preheat oven to 190°C (375°F). Line a tray with parchment.

2. 02

   Wilt spinach in a pan with a tiny bit of water until fully softened. Squeeze out all moisture and chop finely.

3. 03

   Mix ricotta cheese and chopped spinach together in a bowl until combined.

4. 04

   Lay a sheet of soft puff pastry flat. Spread ricotta-spinach mixture over the surface. Roll up tightly into a log.

5. 05

   Slice into 2 cm rounds, place cut-side up on tray, and bake 18–20 minutes until golden. Cool fully before serving.

How to offer

Place 2–3 rolls on the high chair tray. Always supervise during feeding. At 9 months, rolls should be very soft inside — pastry should not be hard or flaky. Test temperature and texture before serving. Break in half if baby needs smaller pieces.

Storage

Refrigerate in an airtight container up to 3 days. Freeze unbaked for up to 1 month. Bake from frozen at 190°C for 25 minutes.