ToddlerBites
- AgeFrom 1 year
- Time30 minutes
- DifficultyMedium
- TextureMixed
- Free frompeanuts, tree nuts, shellfish
Ingredients
- 4 phyllo dough sheets
- 1/2 cup, squeezed dry cooked spinach
- 1/4 cup crumbled feta cheese
- 2 tbsp ricotta
- 1 egg
- 3 tbsp butter, melted
How to make it
- Preheat oven to 375°F
- Mix spinach, feta, ricotta, and egg
- Brush phyllo sheet with butter, cut into strips
- Place filling at end, fold triangle-style
- Brush with butter, bake 15-18 minutes until golden
- Cool completely before serving
⚠️ Serving it safely
Serve warm, not hot, and test the texture: it should squash easily between your finger and thumb. Cut and serve to suit your child's age and eating skills, and always supervise eating.
Tips
- Cut into halves for easier handling
- Freeze unbaked for later
Easy swaps
- Skip ricotta for less dairy
- Use cottage cheese instead of feta
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ToddlerBites screens every recipe for your child's age and allergens, with the right cut and texture — and plans the week around the foods your toddler actually eats.
Get ToddlerBites freeA note on this recipe. General guidance, not medical advice. Cut and serve to suit your child's age and eating skills, and always supervise eating. Children with allergies, medical conditions or feeding difficulties need an individual plan — talk to your pediatrician or health visitor.
