Save to Pinterest I pulled a tray of these golden triangles from the oven one Saturday afternoon, and the smell alone brought my neighbor to the door. She peeked over my shoulder, asked what magic I was up to, and left twenty minutes later with half the batch wrapped in foil. That's the kind of recipe this is: the kind that makes people linger in your kitchen, asking for seconds before they've finished their first. It's simple, impressive, and tastes like you spent all day when you barely spent an hour.
I made these for a book club meeting once, thinking I'd bring something light and easy. They vanished so fast I didn't even get one myself. My friend Carla cornered me later, insisting I text her the recipe before I left. Now she makes them every time her in-laws visit, and she swears they've stopped asking when she's going to learn to cook.
Ingredients
- Olive oil: Just enough to soften the onions and release their sweetness without making the filling greasy.
- Onion: Finely chopped so it melts into the filling, adding a gentle background flavor that balances the richness of the cheese.
- Garlic: Two cloves minced fine, because garlic and spinach are best friends and this pairing never disappoints.
- Fresh spinach: Wilts down dramatically, so don't be alarmed by the pile in your pan, it shrinks to almost nothing and tastes far better than frozen if you have it.
- Ricotta cheese: The creamy heart of the filling, mild and smooth, holding everything together without overpowering the greens.
- Parmesan cheese: Grated fresh if possible, it adds a sharp, nutty depth that makes each bite more interesting.
- Egg: Binds the filling and keeps it from leaking out during baking, plus one more for the wash that gives the pastry its shine.
- Nutmeg: A quarter teaspoon is all you need to add warmth and a whisper of complexity that people notice but can't quite name.
- Salt and pepper: Season generously, the pastry itself is plain and the filling needs enough flavor to stand up to it.
- Puff pastry: The ready-rolled kind is a gift, it thaws fast and bakes into crisp, golden layers that look like you made them from scratch.
Instructions
- Prep your oven and tray:
- Heat the oven to 200°C and line a baking tray with parchment so the bottoms don't stick. This step matters more than you think, burnt pastry bases ruin everything.
- Cook the aromatics:
- Warm the olive oil in a skillet, toss in the chopped onion, and let it turn soft and translucent, then add the garlic for just a minute until it smells sweet and fragrant.
- Wilt the spinach:
- If using fresh, pile it into the pan and stir until it collapses into a small green heap, then let it cool and squeeze out every drop of water you can. Wet filling makes soggy pastry, and nobody wants that.
- Mix the filling:
- Combine the spinach mixture, ricotta, Parmesan, one egg, nutmeg, salt, and pepper in a bowl, stirring until smooth and evenly green. Taste it now and adjust the seasoning, this is your last chance.
- Cut the pastry:
- Unroll both sheets on a floured surface and slice each into six even squares, you'll end up with twelve. Keep them cool so they don't get too soft to handle.
- Fill and fold:
- Drop a heaping spoonful of filling in the center of each square, fold one corner over to meet the opposite, forming a triangle, then press the edges firmly and crimp with a fork for a neat seal.
- Brush and bake:
- Arrange the triangles on your tray, brush the tops with beaten egg for that glossy finish, and slide them into the oven for 20 to 25 minutes until they're puffed and deeply golden.
- Cool slightly before serving:
- Let them rest for a few minutes so the filling sets and you don't burn your tongue. They're good warm or at room temperature, so don't stress if they sit a bit.
Save to Pinterest One evening I served these alongside a bottle of cold white wine and a bowl of olives, and my partner looked at me like I'd just invented hospitality. We sat on the back steps as the sun went down, eating them warm from the tray, and I realized this recipe had quietly become one of my favorites. It's the kind of food that turns a regular night into a small celebration.
Make Ahead Magic
I've assembled these in the morning, covered the tray with plastic wrap, and slid it into the fridge until dinner. They bake straight from cold, you might just need an extra minute or two in the oven. It's a lifesaver when you're hosting and don't want to be stuck in the kitchen while everyone else is having fun.
Flavor Twists
A pinch of chili flakes stirred into the filling adds a gentle heat that wakes everything up without overwhelming the creamy base. I've also folded in chopped fresh dill or parsley for brightness, especially in spring when herbs are everywhere. If you want something richer, crumble in a bit of feta alongside the ricotta, it adds tang and a bit more salt.
Serving and Pairing
These triangles shine on their own, but they're even better with a simple arugula salad dressed in lemon and olive oil, or a small bowl of marinara or tzatziki for dipping. I've served them at parties, packed them in lunchboxes, and eaten them standing at the counter after a long day, and they've never once disappointed.
- Arrange them on a platter while still warm for maximum visual impact and irresistible aroma.
- Leftovers reheat beautifully in a hot oven, skip the microwave or they'll turn rubbery.
- If you're feeding a crowd, double the batch and use two trays, they disappear faster than you think.
Save to Pinterest These little triangles have a way of making ordinary moments feel special, and that's a rare thing in a recipe. Keep them in your rotation, and you'll always have something impressive up your sleeve.