Depending on the day and the tune my kids are singing, I either have the energy to make PB&J’s or I can spend a little more time making something yummy AND healthy.
Today, was a definite PB&J day, eating at the kitchen counter none-the-less. However, I had all the fixings prepped so I write to you from the comfort of a quiet kitchen with sleeping munchkins all tucked away. Not going to lie…I miss the days of relaxing and quiet cooking. Yet, I wouldn’t trade it for the memories created by having, at times, less than helpful helpers.
In my search for something healthy to feed a toddler, I stumbled upon Spinach Twists (original recipe from Brit + Co on Pinterest). I tweaked this recipe to pack more of a punch, and to sneak in as much healthy as I could without my daughter noticing.
- 1 sheet frozen puff pastry
- 3 cups packed fresh baby spinach finely chopped
- 1 cup freshly shredded mozzarella cheese
- ¼ cup freshly shredded parmesan cheese
- 1 egg beaten
Start by letting your puff pastry sheet thaw at room temperature. This may take up to 30-40 minutes. It should be able to unfold without breaking, but still be cool to work with. You don’t want to let your sheet dry out or it will be difficult to work with.
Once your puff pastry is thawed, roll it out to a thin sheet. You get more twists by doing this and a healthier spinach to bread ratio.
Cut your sheet into long strips. I aim for 8 or more, each being 1’’ wide.
Take your fresh chopped spinach (the more finely chopped the more you can pack in each twist) and line your strips. Top each with a light sprinkle of mozzarella cheese.
Roll your strips up hotdog style and pinch all the seams and ends closed.
Gently twist the dough and lay on a parchment lined pan.
Using a pastry brush, lightly brush on your beaten egg and top with a very light sprinkle of parmesan cheese. Especially with littles, I prefer to grate my own cheese fresh to avoid the preservatives, such as cellulose, that is used in pre-shredded cheese.
Bake your twists for approximately 15 minutes at 400 degrees or until puffy and golden.
Especially with littles, I prefer to grate my own cheese fresh to avoid the preservatives, such as cellulose, that is used in pre-shredded cheese.