Spinach Ricotta Bites Recipe For Baby Led Weaning
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Spinach And Ricotta Recipe Without The Pasta!
These spinach and ricotta bites are one of my son’s favourite bites! They are also a favourite of mine to snack on or have as part of a lunch.
They taste divine and they so substantial, you really feel like you’ve eaten well with these.
There is something about spinach and ricotta that just works so well together. It is a great way to get little kids to eat something a bit different.
Plus the health benefits of spinach is incredible, so it’s good to know my Son has had some spinach when he’s eaten these bites. That goes for me too!
If you wanted to make these gluten-free all you need to do is add your gluten-free breadcrumbs and you are good to go!
Served on their own or as a vegetarian meat ball these bites will surely be a favourite in your home. A great option for the whole family!
How To Serve Spinach To A 6 Month Old Baby?
Puree spinach and mix it with a small amount of breast milk or formula to create a smooth consistency suitable for a 6-month-old baby. Introduce this puree as one of the first foods to offer to your baby. *
Steam spinach until it is soft and then puree it for a thicker texture. Gradually increase the texture as your baby shows readiness for more substantial foods.
Sauté spinach with a bit of olive oil and then blend it into a puree. This method introduces a subtle flavour variation and can help your baby transition to more complex tastes.
Combine spinach with other fruits or vegetables like apple, sweet potato, or pear to create a diverse range of flavours and nutrients for your baby.
Remember to introduce new foods one at a time to monitor for any potential allergies or sensitivities.
How Do I Give Ricotta To My Baby?
When giving ricotta to your baby for baby-led weaning, it's important to ensure that the ricotta is fresh and of high quality.
Start by offering small amounts of ricotta to see if your baby enjoys the taste and tolerates it well. You can mix ricotta with fruit like mashed berries or peaches to add natural sweetness.
Avoid adding sugar or salt to the ricotta. Make sure the ricotta is smooth and free from any lumps that could pose a choking hazard.
Ingredient information
Ricotta cheese - A creamy cheese that packs flavour and perfect for this recipe.
Spinach - I have used frozen spinach as this is great to use for a quick meal.
You could use fresh spinach such as baby spinach too, just make sure it is cooked before you add to the recipe
Shallot - I like to use shallots in recipes where it may need a slight sweetness.
So tasty in this recipe. You could use onion powder for convenience if you wish.
Oregano - The perfect herb for this recipe. Works so well with the ricotta cheese and shallot.
Garlic powder - I have used garlic powder as I always have this in the cupboard. You can use 1 garlic clove if you would like to use fresh.
Egg - I use a free range egg in this recipe. Lion stamped from 6 months old is best (UK). For babies with egg allergies you could use an egg replacer.
Bread - I have used wholemeal bread but you can use white bread if you prefer.
Black pepper - A touch of black pepper for seasoning, without using salt.
Serving suggestion
The spinach bites can be served on their own as part of a lunch with some vegetables and fruit, or they can be served in a tomato sauce and served with spaghetti or pasta as veggie meatballs. A great addition to a yummy meal.
So delicious served this way!
Other similar recipes: Chicken meatballs, Black bean avocado bites, mini meatloaves, Egg muffins or Spinach muffins.
Storage instructions
The spinach bites once cooled, can be stored in the fridge in an airtight container for up to 3 days.
If you wanted to reheat the bites, you will only be able to reheat once from the fridge.
I would suggest heating them up in the oven, at 180C or 350F, for 10 minutes. Leave to cool before serving to your baby.
To store in the freezer, leave the bites to cool at room temperature and store in an airtight container or in an airtight freezer bag.
They can be kept in the freezer for up to 3 months.
To defrost the bites, leave in the fridge overnight to fully thaw.
Once thawed you will not be able to re-freeze.
Equipment used to help with this recipe
Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Spinach Ricotta Bites Recipe For Baby Led Weaning
Makes 14 balls
1 tub 250g Ricotta cheese
2 frozen balls spinach, cooked and drained
1 tablespoon olive oil
1 shallot, chopped finely
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 egg, beaten
4 slices of bread, blitzed
Black pepper
Instructions
Pre heat your oven to a medium heat of 180C or 350F. Prepare a baking tray with baking parchment.
Heat olive oil in frying pan and add the shallot. Cook for 10 minutes until golden brown, leave to cool slightly.
Add the ricotta cheese to a large bowl, followed by the rest of the ingredients of egg, oregano, garlic powder and bread crumbs and mix together using a spoon. (You could use a food processor at this point if you wanted to).
Using a teaspoon, scoop the mixture and roll into a ball using your hands and place on the prepared baking tray.
Repeat until you have used all of the mixture.
Once all rolled, pop them into your preheated oven for 25 minutes until golden brown.
Leave to cool on a cooling rack before serving to your baby.
Hope you and your family enjoy!
Recipe notes
These balls are quite substantial and filling, so 1-2 is enough for little tummies if serving on their own as part of a lunch.
Same quantity if you are serving with spaghetti or pasta.
©The Petit Spoon
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