Savory Spinach Ricotta Triangles (Printable)

Golden, flaky pastry filled with creamy spinach and ricotta, perfect for gatherings or snacks.

# Ingredient List:

→ 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)

# Directions:

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

# Expert Tips:

01 -
  • They look fancy but come together faster than most people can decide what to order for delivery.
  • The filling is forgiving and tastes better than it has any right to, even when you eyeball the measurements.
  • You can make them ahead and bake right before guests show up, which is basically a superpower.
02 -
  • If you skip squeezing the spinach dry, the filling will ooze everywhere and your pastry will go soggy instead of crisp.
  • Sealing the edges properly matters, a loose fold means the filling escapes and burns on the pan.
  • Don't skip the egg wash, it's the difference between pale and bakery-level gorgeous.
03 -
  • Work quickly with puff pastry so it stays cold, warm pastry is sticky and won't puff properly.
  • Taste your filling before you start folding, it's your last chance to adjust seasoning and get it right.
  • If your edges won't seal, dab a little water along the seam and press firmly, it works like glue.
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