Spinach & Ricotta Mini Roll
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Age
- 9 months+
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Medium
Ingredients
- 1/2 cup spinach (wilted, moisture squeezed, chopped)
- 3 tablespoons ricotta cheese (full-fat)
- 1 sheet soft puff pastry (or shortcrust)
Method
- 01
Preheat oven to 190°C (375°F). Line a tray with parchment.
- 02
Wilt spinach in a pan with a tiny bit of water until fully softened. Squeeze out all moisture and chop finely.
- 03
Mix ricotta cheese and chopped spinach together in a bowl until combined.
- 04
Lay a sheet of soft puff pastry flat. Spread ricotta-spinach mixture over the surface. Roll up tightly into a log.
- 05
Slice into 2 cm rounds, place cut-side up on tray, and bake 18–20 minutes until golden. Cool fully before serving.
Gallery
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.
Nutrition note
High in iron, which is crucial for healthy blood and energy levels. Also, a good source of vitamin A, C, and folates.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
