Vegan 🌱 Baby Led Weaning 👶🏼 Suitable 6+ months 💚

These spinach and ricotta rolls are a really simple and quick meal or snack option that is high in protein, plus contains veggies! It uses our tofu ricotta recipe, with spinach and garlic powder, wrapped in puff pastry to make for a food that little ones love whilst being good for them.

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Spinach & Ricotta Rolls

5 from 1 vote

Prep Time 10

Cook Time 30

Servings 8 rolls

Ingredients

250 g tofu ricotta (see recipes)
250 g baby spinach
1 tsp garlic powder
1 sheet of puff pastry
1 tbsp soy milk (to brush the pastry)

Instructions

Prepare the spinach by adding it to a large pot over medium heat, add a splash of water, and then cover with a lid and allow the spinach to wilt for 3-5mins. Then drain the spinach and squeeze out as much water as possible with tongs or the back of a spoon.
Finely chop the spinach and add it to a bowl with the ricotta and garlic powder, stirring to combine.
Preheat the oven to 200c/390f.
Cut a sheet of puff pastry in half, then add the filling in a long line down the middle of both halves, rolling to seal.
Cut each roll into 4 pieces (optional extra slices on top for decoration).
Add the rolls to a baking tray/paper and brush with a little soy milk (optional sesame seeds; omit for <12 months) .
Bake for 25- 30 minutes until golden.