Save to Pinterest I pulled a tray of these golden triangles from the oven on a rainy Saturday afternoon, and the smell alone brought my neighbor knocking at the door. The pastry had puffed up beautifully, crisp and shining, and when I cut into one, the creamy spinach and ricotta spilled out in a way that made me forget I'd only meant to test one. They disappeared faster than I could plate them, and I've been making double batches ever since.
The first time I made these for a dinner party, I panicked because I'd forgotten to thaw the pastry. I ran it under cold water for a few minutes, patted it dry, and somehow it still turned out perfectly. My friends asked for the recipe before they even finished eating, and one of them still texts me photos every time she makes them. That night taught me that puff pastry is far more forgiving than I ever gave it credit for.
Ingredients
- Olive oil: Just enough to soften the onion and garlic without making the filling greasy.
- Small onion, finely chopped: Adds sweetness and depth, make sure to chop it fine so it melts into the filling.
- Garlic, minced: Two cloves give just the right amount of warmth without overpowering the ricotta.
- Fresh spinach: Wilts down to almost nothing, so don't be shy with the handful, and always squeeze out the water or your pastry will turn soggy.
- Ricotta cheese: The creamy heart of the filling, look for whole milk ricotta if you can find it.
- Grated Parmesan: Adds a salty, nutty kick that balances the mildness of the ricotta.
- Egg: Binds the filling together and keeps everything cohesive.
- Ground nutmeg: A tiny pinch makes all the difference, it's the secret ingredient people can never quite place.
- Salt and black pepper: Season generously, the pastry itself is bland so the filling needs to carry the flavor.
- Puff pastry sheets: The magic wrapper, always keep a box in the freezer for moments like this.
- Beaten egg for wash: Gives the tops that glossy, bakery-worthy shine.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This step sounds small, but it saves you from scraping stuck pastry off the pan later.
- Sauté the aromatics:
- Heat the olive oil in a skillet over medium heat, then add the onion and cook until it turns soft and translucent, about 3 minutes. Toss in the garlic and stir for another minute until it smells fragrant and sweet.
- Wilt the spinach:
- Add the spinach to the skillet and cook until it wilts down into a dark green tangle. Let it cool slightly, then squeeze out every drop of moisture you can, this is the step that keeps your pastry crisp.
- Mix the filling:
- In a mixing bowl, combine the spinach mixture, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir until everything is evenly blended and creamy.
- Cut the pastry:
- Unroll the puff pastry sheets on a lightly floured surface and cut each one into 6 equal squares. You should end up with 12 squares total.
- Fill and fold:
- Spoon a heaping tablespoon of filling into the center of each square, then fold it corner to corner into a triangle. Press the edges firmly to seal, then crimp them with a fork for that classic bakery look.
- Brush and bake:
- Transfer the triangles to your prepared tray and brush the tops with beaten egg. Slide them into the oven and bake for 20 to 25 minutes, until they're golden brown and puffed up like little pillows.
- Cool and serve:
- Let them rest for a few minutes before serving. They're delicious warm, but they hold up beautifully at room temperature too.
Save to Pinterest One evening, I packed a container of these for a potluck and watched them vanish in minutes. A friend who never cooks asked if I'd teach her how to make them, and we spent the next Sunday afternoon folding triangles and talking about everything except food. It's funny how a simple recipe can turn into an excuse to slow down and spend time together.
Making Them Ahead
I've assembled these triangles in the morning, tucked them in the fridge on the tray, and baked them fresh before guests arrived. The cold pastry actually puffs up even better, and you get to skip the last-minute scramble. You can even freeze them unbaked and bake straight from frozen, just add a few extra minutes to the oven time.
Flavor Twists
Sometimes I stir a pinch of chili flakes into the filling for a subtle kick, or fold in chopped fresh dill when I want something brighter. A handful of crumbled feta mixed in with the ricotta adds a tangy sharpness that works beautifully with the spinach. Play around and make them your own, the base is forgiving enough to handle almost anything.
Serving Suggestions
These triangles are perfect on their own, but they shine alongside a simple green salad dressed with lemon and olive oil. I've also served them with marinara for dipping, or a bowl of tzatziki when I want something cool and creamy to balance the richness. They work as an appetizer, a snack, or even a light lunch when you pair them with soup.
- Serve them warm for maximum puff and crunch.
- Arrange them on a platter with fresh herbs scattered on top for a restaurant-worthy presentation.
- Leftovers reheat beautifully in a hot oven, skip the microwave or they'll turn limp.
Save to Pinterest These little triangles have become my go-to whenever I need something that feels special but doesn't require hours in the kitchen. They've saved me more times than I can count, and I hope they do the same for you.
Recipe Questions & Answers
- → Can fresh spinach be substituted with frozen spinach?
Yes, frozen spinach can be used but should be thawed and well-drained to remove excess moisture before cooking to maintain a firm filling.
- → How do you ensure puff pastry stays flaky after baking?
Keep the pastry cold before baking and avoid overfilling. Brushing with egg wash also promotes a golden, flaky crust.
- → What herbs complement the spinach and ricotta filling?
Fresh parsley, dill, or basil can be added to enhance the flavor of the filling without overpowering the creamy texture.
- → Can these triangles be prepared ahead of time?
Yes, assemble and chill them before baking. Bake straight from the fridge to save time and maintain pastry texture.
- → What dipping sauces pair well with the triangles?
Marinara sauce, tzatziki, or a herb-infused yogurt dip complement the savory flavors nicely.