Savory Spinach Ricotta Triangles (Printable)

Golden, flaky pastry triangles with creamy spinach and ricotta filling, perfect for appetizers or snacks.

# 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 frozen spinach, thawed and well drained
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 (11 ounces each), thawed if frozen
12 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add spinach and cook until wilted if fresh or heated through if frozen. Remove from heat, let cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, combine the spinach mixture with ricotta, Parmesan, 1 egg, nutmeg, salt, and pepper. Stir until fully incorporated.
05 - Unroll puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, yielding 12 squares total.
06 - Place a heaping tablespoon of filling in the center of each square. Fold each square into a triangle and press edges firmly to seal. Crimp edges with a fork for decoration.
07 - Arrange the triangles on the baking tray. Brush the tops with the beaten egg.
08 - Bake in the preheated oven for 20 to 25 minutes until golden brown and puffed.
09 - Allow to cool for several minutes before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen, but the filling comes together in under ten minutes.
  • The contrast between crispy, buttery pastry and creamy, herb-flecked ricotta is so satisfying that even picky eaters ask for seconds.
  • You can assemble them the day before and bake them right when people arrive, no stress involved.
02 -
  • If you skip squeezing the spinach dry, the filling will leak and turn the pastry soggy, I learned this the hard way during my first attempt.
  • Don't overfill the squares, a heaping tablespoon is plenty, any more and the triangles will burst open in the oven.
  • Work quickly with the puff pastry, if it gets too warm it becomes sticky and hard to fold, so keep it cool and flour your surface lightly.
03 -
  • Use a pastry brush with natural bristles for the egg wash, it distributes more evenly and doesn't leave streaks.
  • If your pastry starts to crack while you're working, let it rest at room temperature for a minute or two, it'll become pliable again.
  • Taste your filling before you start folding, it's much easier to adjust seasoning at this stage than to wish you had later.
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