Recipe: spinach & ricotta cakes

spinach & ricotta cakes

Get baby’s weaning off to a healthy start with nutritionist Alice Fotheringham’s spinach & ricotta cakes

Spinach & ricotta cakes

A great finger-food option that’s quick to whip up, these are great for breakfast or a snack. Spread on a little marmite, pesto or cream cheese for extra flavour!

spinach & ricotta cakes

About this recipe

SUITABLE FROM: six months

PREPARATION: 15 minutes

COOKING: 15 minutes

MAKES: 10 cakes


200g fresh spinach

50g oats

3 fresh basil leaves or 1/2tsp dried basil

Pinch of paprika

100g ricotta cheese or full-fat cream cheese

40g parmesan cheese, grated

2 large eggs, beaten

1 clove garlic, minced

1/4 teaspoon freshly ground pepper

  1. Pulse the spinach, oats and basil in a food processor or with a hand blender until finely chopped. Transfer to a medium bowl.
  2. Add the ricotta (or cream cheese), parmesan, eggs, garlic, paprika and pepper; stir to combine.
  3. Heat the oil in the pan on a medium heat and drop tablespoons of the mixture into the pan and flatten with the back of the spoon. Bake on each side for around 2 minutes. You can alternatively bake them in a greased muffin tin for around 20 minutes at 200˚C.Tip: This recipe also works well with cooked broccoli as an alternative to spinach.

Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. The brand supports the NCT and gives 10% of its profits to food education. 

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