Savory Spinach Ricotta Triangles (Printable)

Golden puff pastry triangles filled with creamy spinach and ricotta, perfect for a savory bite.

# What You'll 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 well drained
05 - 9 ounces ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Pastry

11 - 2 sheets ready-rolled puff pastry (about 11 ounces each), thawed if frozen
12 - 1 large egg, beaten (for egg wash)

# Step-by-step Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes, then add garlic and cook for 1 minute.
03 - Add spinach and cook until wilted if fresh or heated through if frozen. Remove from heat, cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, blend spinach mixture with ricotta, Parmesan, 1 egg, nutmeg, salt, and pepper until evenly incorporated.
05 - Unroll puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, totaling 12 squares.
06 - Place a heaping tablespoon of filling in each square’s center. Fold each square into a triangle, sealing edges firmly and crimping with a fork for decoration.
07 - Arrange triangles on the prepared tray and brush tops with the beaten egg.
08 - Bake for 20 to 25 minutes until golden brown and puffed.
09 - Allow to cool for a few minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look impressive but require almost no effort, just a bit of folding and brushing.
  • The filling is rich and savory without being heavy, with ricotta keeping it light and Parmesan adding a sharp edge.
  • You can make them ahead and bake them straight from the fridge when guests arrive.
02 -
  • Squeeze the spinach dry, no matter how impatient you feel, or the filling will leak and make the pastry soggy.
  • Don't overfill the squares, a heaping tablespoon is enough, more and they won't seal properly.
  • If your pastry gets too soft while you're working, pop it in the fridge for ten minutes to firm up again.
03 -
  • Keep your puff pastry cold until you're ready to use it, warm pastry is sticky and hard to fold.
  • Use a sharp knife or pizza cutter to cut clean squares, ragged edges won't seal as well.
  • Rotate your baking tray halfway through so the triangles brown evenly, especially if your oven runs hot in one spot.
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