Pin It I was halfway through a last-minute dinner party when I realized I had nothing impressive to serve as an appetizer. My freezer held two lonely sheets of puff pastry and a bag of spinach, so I grabbed the ricotta from the back of the fridge and started folding. Twenty minutes later, golden triangles emerged from the oven, and my guests devoured them before I could plate the main course. That night taught me that the best recipes are born from a little panic and a lot of butter.
One winter afternoon, my sister called asking for something she could bring to a potluck without turning on her temperamental oven. I walked her through these triangles over the phone, and she assembled them at home, then baked them in the host's kitchen. She texted me later that evening with a photo of an empty platter and three requests for the recipe. Sometimes the simplest dishes become the ones people remember.
Ingredients
- Olive oil: A tablespoon is enough to soften the onion and garlic without making the filling oily, and it adds a subtle fruity note that balances the richness of the cheese.
- Onion: Finely chopped so it melts into the filling, adding sweetness without any crunchy surprises when you bite in.
- Garlic: Two cloves give just enough warmth without overpowering the delicate ricotta.
- Fresh spinach: Wilts down to almost nothing, so don't be alarmed by the pile in your pan, and always squeeze it dry or the filling will turn soupy.
- Ricotta cheese: The creamy backbone of the filling, mild enough to let the Parmesan and nutmeg shine through.
- Parmesan cheese: Adds a salty, nutty depth that makes each bite more interesting than the last.
- Egg: Binds the filling together and gives it structure so it doesn't ooze out during baking.
- Ground nutmeg: A quarter teaspoon feels like a whisper, but it wakes up the whole filling with its warm, slightly sweet edge.
- Salt and black pepper: Season the filling generously, pastry can be bland on its own, so the filling needs to carry the flavor.
- Puff pastry sheets: Store-bought is a gift, thaw them gently in the fridge overnight and they'll roll out without cracking.
- Beaten egg for wash: Brushing the tops gives that glossy, bakery-style finish and helps them turn deeply golden.
Instructions
- Prep Your Oven and Tray:
- Set the oven to 200°C (400°F) and line a baking tray with parchment paper so the bottoms don't stick or burn. This also makes cleanup almost effortless.
- Soften the Aromatics:
- Warm the olive oil in a skillet over medium heat, then add the chopped onion and let it cook until it turns translucent and smells sweet, about three minutes. Toss in the garlic and stir for just a minute, it should be fragrant but not browned.
- Cook Down the Spinach:
- Add the fresh spinach to the pan and stir until it wilts completely, or if using frozen, heat it through until any ice crystals disappear. Let the mixture cool for a few minutes, then squeeze out every drop of moisture you can, a clean kitchen towel works wonders for this.
- Mix the Filling:
- In a mixing bowl, combine the cooled spinach mixture, ricotta, Parmesan, one egg, nutmeg, salt, and pepper, stirring until everything is evenly distributed and creamy. Taste it and adjust the seasoning if needed, this is your chance to make it perfect.
- Cut the Pastry:
- Unroll the puff pastry sheets on a lightly floured surface and use a knife to cut each sheet into six equal squares, giving you twelve in total. Try to keep your cuts clean so the edges puff evenly in the oven.
- Fill and Fold:
- Spoon a heaping tablespoon of filling into the center of each square, then fold one corner over to meet the opposite corner, forming a triangle. Press the edges firmly with your fingers, then crimp them with a fork to seal and add a little decorative touch.
- Glaze and Bake:
- Arrange the triangles on your prepared tray, leaving a little space between each one, then brush the tops with beaten egg for that golden shine. Slide the tray into the oven and bake for 20 to 25 minutes, until the pastry is puffed and deeply golden.
- Cool and Serve:
- Let the triangles rest on the tray for a few minutes before transferring them to a platter. They're wonderful warm, but they also hold up beautifully at room temperature if you need to make them ahead.
Pin It I made a double batch of these for my nephew's birthday party, expecting the kids to ignore them in favor of pizza. Instead, they clustered around the platter, calling them "fancy pockets" and arguing over who got the crispiest corner. Watching them discover that vegetables could taste this good felt like a small, edible victory.
Make Ahead Magic
You can assemble the triangles completely, arrange them on a parchment-lined tray, and refrigerate them for up to a day before baking. When you're ready, brush them with egg wash and bake straight from the fridge, adding an extra two or three minutes to the time. This trick has saved me more than once when I needed to look effortlessly prepared.
Flavor Twists
A pinch of chili flakes stirred into the filling adds a gentle heat that sneaks up on you, or you can fold in some chopped fresh dill or parsley for a brighter, herbier note. I've also swapped half the ricotta for crumbled feta when I wanted a tangier, saltier bite, and it worked beautifully. Don't be afraid to play with the filling, it's very forgiving.
Serving Suggestions
These triangles shine on their own, but they love company. I often serve them with a small bowl of marinara for dipping, or a cool dollop of tzatziki if I want something creamy and tangy. A simple green salad dressed with lemon and olive oil balances the richness and makes the whole spread feel complete.
- Pair them with a crisp white wine or sparkling water with a twist of lemon.
- Arrange them on a wooden board with olives and cherry tomatoes for an easy appetizer platter.
- Leftovers reheat beautifully in a hot oven for five minutes, never use the microwave or they'll turn limp.
Pin It Every time I pull a tray of these from the oven, I'm reminded that good food doesn't need to be complicated. It just needs a little care, a little butter, and the willingness to trust that simple ingredients can become something worth sharing.
Recipe Questions & Answers
- → Can fresh spinach be substituted with frozen spinach?
Yes, frozen spinach can be used. Thaw and drain well to remove excess moisture before mixing into the filling to prevent soggy pastry.
- → What is the best way to keep the pastry flaky?
Work with cold puff pastry sheets and avoid overhandling them. Keep your hands cool and seal edges firmly to retain crispness after baking.
- → Can I prepare the triangles in advance?
Absolutely. Assemble the triangles and refrigerate them before baking. Bake straight from chilled to maintain freshness and texture.
- → What dipping sauces complement these triangles?
Marinara, tzatziki, or simple herb yogurt sauces pair wonderfully, balancing the rich and savory filling.
- → How can I add extra flavor to the filling?
Incorporate chili flakes or fresh herbs like parsley or dill into the filling to enhance its savory profile without overpowering.