Savory Spinach Ricotta Triangles (Printable)

Flaky puff pastry enveloping creamy spinach and ricotta for a savory, golden appetizer triangle.

# What You 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 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 egg, beaten (for egg wash)

# How To Make It:

01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 additional minute.
03 - Add fresh spinach to the skillet and cook until wilted, or heat frozen spinach through. Remove from heat, cool briefly, then squeeze out excess moisture.
04 - In a mixing bowl, mix the spinach mixture with ricotta, Parmesan, one egg, ground nutmeg, salt, and black pepper until well blended.
05 - Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, creating 12 squares total.
06 - Place a heaping tablespoon of filling in the center of each square. Fold each square into a triangle, sealing the edges by pressing firmly and crimping with a fork.
07 - Arrange the triangles on the prepared baking tray and brush the tops with beaten egg for a golden finish.
08 - Bake in the preheated oven for 20 to 25 minutes until the pastry is golden brown and puffed.
09 - Allow triangles to cool slightly before serving warm or at room temperature.

# Expert Hints:

01 -
  • They look impressive but come together in under an hour, so you can pretend you've been cooking all day.
  • The filling is creamy and rich without feeling heavy, and the puff pastry adds that irresistible crunch.
  • They work just as well straight from the oven as they do at room temperature, which makes them perfect for parties or meal prep.
02 -
  • If you skip squeezing the spinach dry, the filling will leak and turn the pastry soggy, I learned this the hard way.
  • Don't overfill the squares or they'll burst open in the oven, a heaping tablespoon is the sweet spot.
  • Press the edges firmly and crimp with a fork, otherwise they'll open up and spill their filling halfway through baking.
03 -
  • Keep your puff pastry cold until the moment you're ready to fill it, warm pastry is harder to work with and won't puff as well.
  • Use a pastry brush to apply the egg wash in thin, even strokes, too much will pool and make the pastry soggy.
  • If the edges won't stay sealed, dab a tiny bit of water on the inside before pressing them together, it acts like glue.
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