Egg-Free Spinach & Ricotta Bites

Mess level: Can be slightly messy, but manageable. The pastry crumbles, however it is quite easy for a baby to hold and therefore they can eat quite a lot of it.

Perfect for: Lunchboxes, picnics and outdoor dining.

Ingredients:

- 1 sheet Puff Pastry

- 200g Spinach

- 200g Ricotta

- 1 Flax Egg Replacement (1 tbsp ground flax seed + 3 tbsp water)

Method:

1. Cut Pastry into 12 Squares and place into muffin tin

2. Cook Spinach with a little bit of water in a saucepan until wilted and leave to cool. Using hands, squeeze out all the liquid from the spinach and roughly chop.

3. Add chopped spinach to ricotta and add flax seed.

4. Divide filling into the puff pastry and fold 4 corners.

5. Bake for 12-14 minutes at 200 degrees until golden brown.

Storage:

Keep in airtight container for up to 24 hours or freeze for up to 3 months. Defrost at room temperature. I normally take it out in the morning ready for lunch.