Savory Spinach Ricotta Triangles (Printable Version)

Flaky puff pastry with creamy spinach and ricotta filling, perfect for snacks or party treats.

# Ingredient List:

→ Filling

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 ounces fresh spinach or 4 ounces thawed and drained frozen spinach
05 - 9 ounces ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Pastry

11 - 2 sheets ready-rolled puff pastry (about 11 ounces each), thawed if frozen
12 - 1 egg, beaten (for egg wash)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add spinach and cook until wilted for fresh or heated through for frozen. Remove from heat, cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, combine spinach mixture, ricotta, Parmesan, one egg, nutmeg, salt, and black pepper; mix thoroughly.
05 - Unroll puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, totaling 12 squares.
06 - Place a heaping tablespoon of filling in the center of each square. Fold into triangles, pressing edges to seal and crimp with a fork.
07 - Transfer triangles to prepared baking tray and brush the tops with beaten egg.
08 - Bake for 20 to 25 minutes until golden brown and puffed.
09 - Allow to cool for a few minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • The pastry puffs up into crisp, buttery layers that shatter at the first bite, giving way to a creamy, savory center.
  • You can assemble them in the morning, tuck them in the fridge, and bake them right before guests arrive.
  • They work as a fancy appetizer, a quick lunch with soup, or a snack that feels like a treat.
02 -
  • Squeeze the spinach dry after cooking, even if it feels excessive, because leftover moisture will steam inside the pastry and make it limp instead of crisp.
  • Don't overfill the squares or the filling will burst out during baking, a heaping tablespoon is enough to taste in every bite without leaking.
03 -
  • Work quickly with the pastry if your kitchen is warm, cold dough puffs higher and bakes crisper than soft, sticky dough.
  • Brush the egg wash only on the tops, not the edges, so the layers can separate and rise without gluing together.
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