Pin this I stumbled on this filling entirely by accident one afternoon when I had wilted spinach in the fridge and ricotta that needed using. The pastry was a last-minute grab from the freezer. What came out of the oven that day has been requested at every gathering since.
The first time I brought these to a potluck, someone asked if I'd trained in pastry. I laughed because I'd been running late and folded them while still in my pajamas. The golden triangles sat on the platter for maybe three minutes before they disappeared.
Ingredients
- Olive oil: Just enough to soften the onion and garlic without adding grease.
- Onion: Finely chopped so it melts into the filling and adds quiet sweetness.
- Garlic: Two cloves give warmth without shouting, let them cook just until fragrant.
- Fresh spinach: Wilts down dramatically, squeeze it hard after cooking or the pastry will turn soggy.
- Ricotta cheese: The creamy heart of the filling, look for a brand that isn't watery.
- Parmesan cheese: Adds sharp, salty depth that balances the mild ricotta beautifully.
- Egg: Binds everything together and keeps the filling from crumbling.
- Ground nutmeg: A tiny pinch transforms the filling, making it taste like something your grandmother perfected.
- Salt and black pepper: Season boldly, pastry mutes flavor so the filling should taste slightly over-seasoned on its own.
- Puff pastry sheets: The frozen kind works perfectly, just thaw them gently so they stay pliable.
- Beaten egg for wash: Brushing this on creates that glossy, bakery-style shine.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment. This keeps the bottoms from sticking and makes cleanup easy.
- Soften the aromatics:
- Heat olive oil in a skillet over medium heat, add the onion and cook until it turns translucent, about 3 minutes. Stir in the garlic and let it bloom for just 1 minute.
- Wilt the spinach:
- Add your spinach and cook until it collapses into a silky heap. Remove from heat, let it cool slightly, then squeeze out every drop of moisture you can.
- Mix the filling:
- Combine the spinach mixture, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Stir until smooth and well blended.
- Cut the pastry:
- Unroll the puff pastry on a lightly floured surface and cut each sheet into 6 equal squares. You should have 12 squares total.
- Fill and fold:
- Place a heaping tablespoon of filling in the center of each square, then fold corner to corner to form a triangle. Press the edges firmly to seal, then crimp with a fork for extra security and a pretty edge.
- Brush and bake:
- Transfer the triangles to your prepared tray, brush the tops with beaten egg, and bake for 20 to 25 minutes. They're ready when they're golden brown and gloriously puffed.
- Cool slightly:
- Let them rest for a few minutes before serving. They're wonderful warm or at room temperature.
Pin this I made these for my neighbor once when she was having a rough week. She sat at my kitchen table and ate four of them straight from the tray, barely letting them cool. She said they tasted like comfort, and I think that's exactly what they are.
Make Ahead Magic
You can assemble these triangles in the morning, cover them with plastic wrap, and keep them chilled until guests arrive. Just brush on the egg wash and bake them fresh. They also freeze beautifully unbaked, you can go straight from freezer to oven and add a few extra minutes.
Flavor Twists
A pinch of chili flakes wakes up the filling with gentle heat. Fresh dill or parsley stirred in at the end adds brightness. I've also swapped half the ricotta for crumbled feta when I want something a bit sharper and saltier.
Serving Suggestions
These triangles shine on their own, but pairing them with a simple arugula salad or a bowl of marinara for dipping turns them into a full meal. They also travel well to picnics and parties.
- Serve them on a wooden board for a rustic look.
- Pair with a crisp white wine or sparkling water with lemon.
- Leftovers reheat beautifully in a hot oven, skip the microwave or they'll turn limp.
Pin this These little triangles have become my go-to whenever I need something that feels special but doesn't demand hours in the kitchen. They've never let me down.
Recipe Questions
- → Can fresh and frozen spinach be used interchangeably?
Yes, fresh spinach should be cooked and squeezed dry, while frozen spinach must be thawed and drained well before mixing.
- → What is the best way to seal the pastry edges?
Fold squares into triangles and press edges firmly, then crimp with a fork to ensure they stay sealed during baking.
- → Can additional spices be added to the filling?
Absolutely. A pinch of chili flakes or fresh herbs like parsley or dill can enhance the flavor.
- → How do I achieve a golden crust on the pastries?
Brush the triangles with beaten egg before baking to get a shiny, golden finish.
- → Are these triangles best served warm or at room temperature?
They are delicious served warm or at room temperature, making them versatile for various occasions.