Save I stumbled on this recipe during a frantic hunt for something impressive but quick before friends arrived unannounced. My fridge had spinach wilting in the crisper and a tub of ricotta I'd bought for lasagna that never happened. Twenty minutes later, golden triangles were cooling on the counter, and my kitchen smelled like a bakery. Everyone assumed I'd been planning this all along. I never corrected them.
The first time I brought these to a potluck, someone asked if I'd trained in pastry. I laughed so hard I nearly spilled my wine. The truth is, puff pastry does all the heavy lifting while you just fold and crimp. I've made them for quiet Sunday brunches and chaotic holiday parties, and they disappear either way. There's something about pulling a tray of these from the oven that makes you feel like you know what you're doing in the kitchen, even on days when you absolutely don't.
Ingredients
- Olive oil: A good glug starts everything right, heating the pan and coaxing sweetness from the onion without any fuss.
- Onion: Chop it small so it melts into the filling instead of crunching between your teeth later.
- Garlic: Fresh is worth it here, the smell alone makes you hungry before you've even assembled anything.
- Spinach: Fresh wilts down to almost nothing, frozen works if you squeeze it dry like you mean it or the filling turns soupy.
- Ricotta cheese: The creamy heart of the filling, mild enough to let the Parmesan and nutmeg shine through.
- Parmesan cheese: Grate it yourself if you can, the pre-grated stuff doesn't melt the same way.
- Egg: Binds the filling and gives the tops that shiny bronze finish when you brush it on.
- Nutmeg: Just a whisper, but it makes the whole thing taste like someone's grandmother was involved.
- Salt and pepper: Taste as you go, ricotta can be bland and needs a confident hand with seasoning.
- Puff pastry: The miracle worker, turning your modest efforts into something that looks like it came from a cafe window.
Instructions
- Get the oven ready:
- Set it to 200°C (400°F) and line a baking tray with parchment so nothing sticks. This is also when you should clear some counter space, because folding pastry gets messy fast.
- Cook the aromatics:
- Warm olive oil in a skillet, toss in the onion, and let it soften until it's translucent and sweet. Add garlic and stir for a minute until the kitchen smells irresistible.
- Wilt the spinach:
- Throw in your spinach and watch it shrink, stirring until it's cooked through. Let it cool, then squeeze out every drop of water you can, this step is non-negotiable or your triangles will leak.
- Mix the filling:
- Combine the spinach mixture with ricotta, Parmesan, one egg, nutmeg, salt, and pepper in a bowl. Stir until it's smooth and tastes like something you'd eat straight with a spoon.
- Cut the pastry:
- Unroll your puff pastry on a floured surface and slice each sheet into six squares. Don't stress about perfection, rustic edges add character.
- Fill and fold:
- Drop a generous spoonful of filling in the center of each square, fold into a triangle, and press the edges firmly. Run a fork around the seam for that classic crimped look.
- Brush 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 they're puffed and golden, then let them cool just long enough that you don't burn your mouth.
Save One winter evening, I made a double batch and froze half before baking. Weeks later, when I needed something comforting and didn't want to think, I pulled them straight from the freezer to the oven. They baked up just as golden and flaky, and I felt like I'd left a gift for my future self. That's when these stopped being just a recipe and became a kind of kitchen insurance policy.
Make Ahead Magic
You can assemble these completely, arrange them on a tray, and chill them for up to a day before baking. Or freeze them solid, transfer to a bag, and bake from frozen whenever the craving hits, just add a few extra minutes in the oven. Either way, you get to look effortlessly organized while secretly knowing you did the work when it was convenient.
Flavor Twists
A pinch of chili flakes in the filling wakes everything up if you like a little heat. Fresh dill or parsley stirred in at the end adds brightness, and I've swapped Parmesan for feta when I wanted something saltier and more tangy. The base is sturdy enough to handle your experiments, so trust your instincts and taste as you go.
Serving Suggestions
These shine warm from the oven but are almost as good at room temperature, which makes them perfect for picnics or buffet tables. I like them with a crisp green salad dressed simply, or alongside a bowl of marinara or tzatziki for dipping. They're equally at home on a fancy platter or wrapped in a napkin and eaten standing at the counter.
- Pair with a light arugula salad and lemon vinaigrette for balance.
- Serve with a tangy dipping sauce like tzatziki or romesco.
- Keep extras in the fridge and reheat in a hot oven to restore the flakiness.
Save These triangles have bailed me out more times than I can count, turning pantry odds and ends into something people remember. Make them once and you'll understand why I always keep puff pastry in the freezer.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just make sure to thaw, drain, and squeeze out excess moisture before mixing with other filling ingredients.
- → How do I keep the pastry from getting soggy?
Ensure the spinach mixture is well drained to remove excess liquid. Also, baking on parchment paper helps keep the pastry crisp.
- → What can I serve with these triangles?
They pair nicely with fresh salads or dipping sauces like marinara, tzatziki, or a light herb yogurt dip.
- → Can I prepare these ahead of time?
Yes, assemble the triangles and refrigerate them. Bake directly from chilled for best results.
- → Are there any common allergens in this dish?
Yes, this includes milk from ricotta and Parmesan, eggs, and wheat from puff pastry.