Spinach & Feta Squares
These are suitable for BLW babies from 8 months onwards providing they don’t have any allergies to egg and dairy.
I was making these with my 4 years old toddler and we had so much fun!
He was chopping the spinach AND the onion along my side and added every ingredients into the mixing bowl and I was not allowed to do a thing! haha!
These are super easy to make and a great protein and calcium packed dish to involve your kids in the kitchen. 👌
Spinach is not the kind of vegetable that he would normally eat if I place it on his plate, but believe me he ate some afterwards. 🙂 This proves that by involving your kids in the kitchen it helps to keep them interested in food and less prone to become fussy eaters. My super fussy eater since a baby is now not so fussy anymore but he still has his moments now and then!
I have used puff pastry but if you want to step up a game then use Phyllo and turn them into mini Greek Spanikopita. 😉
- 500gr fresh spinach (washed thoroughly & chopped)
- 1 small onion (finely chopped)
- 1 tbsp of freshly chopped dill
- 1 large garlic clove (finely chopped)
- 1 pack feta cheese (150 gr) (crumbled)
- 2 eggs separated (beaten)
- 1 tbsp milk / water
- 1/4 tsp grounded nutmeg
- pink salt & pepper (avoid extra salt for babies under 12 months old)
- 2 sheets of puff pastry
- olive oil
- Heat up the oven to 200 ° C / 400 ° F. Heat up a non stick pan with some olive oil. Sauté garlic and spinach, until spinach has wilted, add a pinch of salt, pepper and nutmeg then remove from the pan.
- Place the sautéed spinach, feta and 1 beaten egg in a mixing bowl.
- Cut the pastry sheet into 6 squares. Fill 1 heap tablespoon of the spinach mixture in the middle. Fold over and press down the edges with a fork. Repeat this step with the rest.
- Beat the remaining egg with 1 tbsp of milk, brush the top of the pastry with the egg wash and bake until the pastry looks golden, approximately 15 – 20 minutes.