Save to Pinterest I pulled a tray of these golden triangles from the oven one Saturday afternoon, and the smell alone brought my neighbor to the door. The buttery pastry had puffed into crisp, flaky layers, and when I broke one open, steam curled up from the creamy spinach filling. She asked if I'd been cooking all day, but the truth is, these come together in less than an hour. That's the magic of puff pastry and a few good ingredients.
I remember making these for a book club meeting on a rainy October evening. Everyone arrived cold and damp, and I handed them warm triangles on small plates before we even started talking about the novel. The pastry shattered into buttery shards, and the spinach filling tasted like comfort. We barely got through the first chapter that night.
Ingredients
- Olive oil: A tablespoon is all you need to soften the onion and garlic, building a base that smells like the start of something good.
- Onion: Finely chopped so it melts into the filling without any crunch, just sweetness.
- Garlic: Two cloves add warmth without overpowering the delicate ricotta.
- Fresh spinach: It wilts down dramatically, so don't be alarmed by the pile in your pan, and make sure to squeeze out the water or your filling will turn soupy.
- Ricotta cheese: The creamy heart of the filling, mild and soft, holding everything together.
- Parmesan cheese: Grated fine, it adds a salty, nutty backbone that keeps the filling from tasting flat.
- Egg: Binds the filling and gives it structure, so it doesn't slide out when you bite in.
- Ground nutmeg: Just a pinch lifts the spinach and cheese into something warm and faintly sweet.
- Salt and black pepper: Season with intention, tasting as you go, because the pastry itself is mild.
- Puff pastry: Store bought is perfectly fine, and thawing it in the fridge overnight keeps it easy to handle.
- Beaten egg for wash: Brushing it on gives you that glossy, golden finish that makes these look bakery worthy.
Instructions
- Prepare your oven and tray:
- Preheat to 200°C and line a baking tray with parchment so nothing sticks. This is the kind of step that saves you scrubbing later.
- Cook the aromatics:
- Heat the olive oil in a skillet over medium heat, add the onion, and let it soften until it's translucent and smells sweet, about three minutes. Stir in the garlic and cook just until fragrant, maybe a minute, watching so it doesn't brown.
- Wilt the spinach:
- Toss in the spinach and stir until it collapses into a dark, silky heap. Let it cool a bit, then squeeze it hard in your hands or a clean towel to get rid of the water, otherwise your filling will weep into the pastry.
- Mix the filling:
- Combine the spinach mixture, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Stir until it's smooth and evenly green, and taste it to check the seasoning.
- Cut the pastry:
- Unroll the puff pastry on a floured surface and cut each sheet into six equal squares. You'll have twelve squares total, which is just right for a small gathering.
- Fill and fold:
- Spoon a heaping tablespoon of filling onto the center of each square, then fold it corner to corner into a triangle. Press the edges firmly with your fingers, then crimp with a fork so they seal tight and look pretty.
- Brush and bake:
- Arrange the triangles on your prepared tray, brush the tops with beaten egg, and slide them into the oven. Bake for twenty to twenty five minutes, until they're puffed and deep golden, and your kitchen smells like a French bakery.
- Cool and serve:
- Let them rest for a few minutes so the filling sets and you don't burn your tongue. Serve them warm or at room temperature, both are wonderful.
Save to Pinterest One evening, I made a double batch and froze half before baking. A week later, I baked them straight from the freezer when friends dropped by unexpectedly, adding a few extra minutes to the oven time. They emerged golden and perfect, and no one knew they'd been sitting in my freezer. It felt like a secret superpower.
Make Ahead Magic
You can assemble these triangles in the morning, cover them with plastic wrap, and keep them in the fridge until you're ready to bake. Brush with egg wash just before they go in the oven, and they'll puff up as if you'd just made them. I've even frozen them unbaked, laid flat on a tray until solid, then tucked into a bag, and they bake beautifully from frozen, just add five minutes to the time.
Serving Suggestions
These are wonderful on their own, but I've served them with a small bowl of marinara for dipping, or a cool tzatziki if I want something lighter. A simple green salad with lemon vinaigrette makes them feel like a complete meal, and a glass of crisp white wine doesn't hurt either. They're just as good at a casual lunch as they are on a party table.
Flavor Variations and Swaps
I've stirred in a pinch of chili flakes when I wanted a little heat, and once I added chopped fresh dill because I had it on hand, and it tasted bright and herby. You could swap the spinach for kale or chard, just make sure to cook it down and squeeze it dry. If you don't have ricotta, cottage cheese blended smooth works in a pinch, though the texture will be slightly different.
- Add a handful of crumbled feta for extra tang and saltiness.
- Toss in some toasted pine nuts for a bit of crunch and richness.
- Brush the tops with garlic butter instead of plain egg wash for extra flavor.
Save to Pinterest These little triangles have become my go to when I want to feed people something that feels special without spending all day in the kitchen. They're proof that good food doesn't have to be complicated.
Recipe FAQs
- → What type of spinach is best for this dish?
Fresh spinach is preferred for its vibrant flavor and texture, but well-drained frozen spinach can be used as a convenient alternative.
- → Can I prepare these triangles ahead of time?
Yes, assemble the triangles and store them chilled. Bake just before serving to maintain their crispness and freshness.
- → What is the best pastry to use?
Ready-rolled puff pastry sheets work best, providing a flaky and golden crust after baking.
- → How can I add extra flavor to the filling?
Incorporate chili flakes or chopped fresh herbs like parsley or dill for additional aroma and taste.
- → What should I serve alongside these triangles?
They pair wonderfully with simple salads or dipping sauces such as marinara or tzatziki for a balanced snack or appetizer.