Savory Spinach Ricotta Triangles (Printable)

Flaky puff pastry with a creamy blend of spinach, ricotta, and Parmesan cheese.

# What You Need:

→ 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 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, about 11 ounces each, thawed if frozen
12 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil over medium heat in a skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add spinach and cook until wilted if fresh or warmed through if frozen. Remove from heat, let cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, combine spinach mixture, ricotta, Parmesan, 1 egg, nutmeg, salt, and pepper. Mix thoroughly until well 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 a decorative finish.
07 - Arrange triangles on the prepared baking tray. Brush tops with the beaten egg.
08 - Bake for 20 to 25 minutes until puffed and golden brown.
09 - Allow to cool for a few minutes, then serve warm or at room temperature.

# Expert Tips:

01 -
  • They look impressive but come together with almost no fuss.
  • The creamy filling stays rich without being heavy.
  • Everyone reaches for seconds, even people who say they dont like spinach.
02 -
  • Squeeze the spinach until your hands ache, any leftover water will make the pastry soggy.
  • Seal the edges tightly, if they pop open in the oven the filling will leak and burn.
  • Don't skip the egg wash, it's the difference between pale and bakery-beautiful.
03 -
  • Work quickly with the pastry so it stays cold, warm pastry is hard to fold and won't puff as well.
  • Taste your filling before you fill the pastry, it should be well seasoned since the pastry itself has no salt.
  • Let them cool on a wire rack if you want the bottoms to stay crisp.
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