Savory spinach ricotta triangles (Printable)

Golden, flaky pastry filled with creamy spinach and ricotta for a delicious, vegetarian appetizer.

# 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)

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • Theyre impossibly flaky on the outside and creamy inside, the kind of contrast that makes you reach for another.
  • You can assemble them in the morning and bake them right before guests arrive, no last minute panic.
  • They taste fancy but come together with just a skillet and a baking tray.
02 -
  • Squeeze the spinach dry twice, wet filling makes soggy pastry and nobody wants that.
  • Dont overfill the squares or theyll burst open in the oven, a heaping tablespoon is just right.
  • Keep the puff pastry cold until youre ready to fold, warm dough turns sticky and loses its flake.
03 -
  • Freeze unbaked triangles on a tray, then transfer to a bag and bake straight from frozen whenever you need them.
  • Brush the egg wash gently so it doesnt pool in the crimped edges.
  • Let the filling cool completely before folding to keep the pastry from getting soggy.
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