Pin It I stumbled onto these triangles one afternoon when I had leftover ricotta and spinach that needed using up fast. The puff pastry was sitting in the freezer, and I thought, why not fold them together? What came out of the oven was so crisp and golden that I ate three before they even cooled. Now they show up at every gathering I host.
The first time I brought these to a potluck, someone asked if I ordered them from a bakery. I just smiled and said I threw them together that morning. Watching people break them open and see the green filling spill out never gets old. Theyre proof that simple ingredients can feel special when you fold them right.
Ingredients
- Olive oil: Just enough to soften the onion and garlic without making the filling greasy.
- Onion and garlic: These build the savory base, cook them until theyre sweet and fragrant.
- Fresh spinach: It wilts down to almost nothing, so dont skimp, or use frozen and squeeze it dry twice.
- Ricotta cheese: The creamy heart of the filling, mild and smooth, it holds everything together.
- Parmesan cheese: Adds a sharp, salty bite that balances the ricotta perfectly.
- Egg: Binds the filling and gives the pastry a glossy finish when brushed on top.
- Nutmeg: A tiny pinch warms up the whole filling, dont skip it.
- Salt and black pepper: Season boldly, puff pastry can mute flavors if the filling is too timid.
- Puff pastry sheets: The magic wrapper, thaw them gently and keep them cold until youre ready to fold.
Instructions
- Preheat and prep:
- Set your oven to 200°C and line a tray with parchment so nothing sticks. This is when I clear counter space and get my fork ready for crimping.
- Cook the aromatics:
- Warm the olive oil in a skillet, add the onion, and let it turn soft and translucent. Toss in the garlic and cook just until it smells like home.
- Wilt the spinach:
- Add your spinach and stir until it shrinks down or heats through if using frozen. Let it cool a bit, then squeeze out every drop of water you can, this step matters.
- Mix the filling:
- Combine the spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Taste it and adjust, it should be bold and creamy.
- Cut the pastry:
- Unroll your puff pastry on a floured surface and slice each sheet into six squares. Keep them cool and work quickly so they stay crisp.
- Fill and fold:
- Drop a heaping spoonful of filling in the center of each square, fold into a triangle, and press the edges to seal. Crimp with a fork for that pretty ridged edge.
- Egg wash and bake:
- Arrange the triangles on your tray, brush the tops with beaten egg, and slide them into the oven. Bake for 20 to 25 minutes until theyre puffed and golden.
- Cool and serve:
- Let them sit for a few minutes before serving, the filling is molten hot at first. They taste wonderful warm or at room temperature.
Pin It One evening I made a double batch and froze half before baking. Weeks later, I pulled them out for unexpected guests and baked them straight from frozen, adding just five extra minutes. They came out perfect, and I felt like a kitchen wizard. These triangles have become my secret weapon for looking effortlessly prepared.
Flavor Variations
Sometimes I stir in a pinch of chili flakes for a gentle kick, or fold in chopped fresh dill when I want something brighter. A handful of crumbled feta instead of Parmesan gives it a tangy, Mediterranean twist. You can also swap spinach for kale or chard, just cook it down the same way and squeeze it dry.
Make Ahead and Storage
Assemble the triangles in the morning, cover them with plastic wrap, and keep them in the fridge until youre ready to bake. They hold beautifully for up to six hours. Leftover baked triangles reheat well in a hot oven for five minutes, the microwave makes them limp, so avoid it.
Serving Suggestions
I love setting these out with a bowl of marinara for dipping, or sometimes tzatziki if I want something cool and tangy. They pair beautifully with a crisp green salad dressed in lemon vinaigrette. At parties, I arrange them on a wooden board with olives and cherry tomatoes, and they disappear fast.
- Serve them warm for the best contrast between crispy pastry and creamy filling.
- Pair with a light white wine or sparkling water with lemon.
- Arrange on parchment for easy cleanup and a rustic look.
Pin It These little triangles have a way of turning a quiet afternoon into something worth remembering. I hope they bring the same easy joy to your table.
Recipe FAQs
- → What type of spinach is best to use?
Fresh spinach is ideal for a vibrant flavor, but well-drained frozen spinach works well too after thawing.
- → How can I ensure the pastry stays crisp?
Make sure the filling is not too wet by squeezing excess moisture from spinach before filling the pastry.
- → Can I prepare these triangles ahead of time?
Yes, you can assemble the triangles and refrigerate them before baking to save time.
- → What are some suggested serving ideas?
Serve warm or at room temperature with marinara sauce, tzatziki, or alongside a fresh salad.
- → How can I add extra flavor to the filling?
Try stirring in a pinch of chili flakes or chopped fresh herbs like parsley or dill for added depth.