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TMC’s Tandridge Host, Sophie, shares her favourite way to sneak veg into a snack.

“I make these for my children as an on the go snack or serve with veg for dinner and they absolutely love them.”


1 can of tuna in spring water (drained)
60g grated cheddar cheese
3 blocks of frozen chopped spinach
60g cream cheese
1 x 375g sheet of pre rolled puff pastry
1 egg

“They can be kept in the fridge for 2 days or frozen for 2 months.”

How to make them:

  • Defrost the spinach in boiling water or in your microwave (avoid cooking).
  • Using a tea towel or kitchen roll squeeze out all excess moisture from the spinach.
  • Drain the tuna, and in a large bowl combine this with the grated cheese, cream cheese and spinach until well mixed together.
  • Unroll the premade puff pastry onto a chopping board with the longest side of rectangle facing towards you.
  • Cover the lower half of the pastry sheet with the tuna mixture leaving a small boarder round the edges to seal. fold the top section of the pastry towards you and completely over the filling and press down the outer edges with your fingers.
  • Cut into 12 – 14 strips, then gently lift each strip, holding onto the folded edge and twist the pastry several times until a spiral is formed. Then place on to a lined baking tray.
  • Whisk the egg in a bowl and add a generous egg wash to each twist.
  • Cook in the oven at 180 degrees for 10 – 15 minutes until they are golden and flakey!
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