Save I first stumbled on these triangles at a friend's potluck where everyone brought something they swore by. Hers were still warm, edges crisp and golden, and the moment I bit in, that creamy filling with just a hint of nutmeg caught me completely off guard. I asked for the recipe on the spot. She laughed and said it was barely a recipe, just good pastry and whatever greens she had on hand.
I've brought these to book club twice now, and both times the plate emptied before I could grab one for myself. There's something about the contrast between that buttery, shattering pastry and the soft, savory filling that makes people reach for seconds without thinking. One friend even texted me the next day asking if I'd make them for her daughter's birthday.
Ingredients
- Olive oil: Just enough to soften the onion and garlic without making the filling greasy.
- Onion: Finely chopped so it melts into the filling and adds sweetness without chunky bits.
- Garlic: Two cloves give warmth without overpowering the delicate ricotta.
- Fresh spinach: Wilts down dramatically, so don't panic at the volume, and squeeze it well or your filling will weep.
- Ricotta cheese: The creamy backbone of the filling, mild enough to let other flavors shine.
- Parmesan cheese: Adds a salty, nutty depth that ricotta alone can't deliver.
- Egg: Binds everything together and keeps the filling from crumbling out when you bite in.
- Nutmeg: A small pinch wakes up the whole filling, but go easy or it turns medicinal.
- Salt and pepper: Taste as you go, especially since Parmesan brings its own salt.
- Puff pastry: Store-bought is your friend here, thaw it gently and don't overwork it or it won't puff.
- Egg wash: Brushing the tops gives that bakery-level shine and deep golden color.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line your tray with parchment so nothing sticks. This also makes cleanup almost nonexistent.
- Cook the aromatics:
- Heat the oil in a skillet, add the onion, and let it soften until it's translucent and starting to smell sweet. Toss in the garlic and stir for a minute until fragrant.
- Wilt the spinach:
- Add the spinach and cook until it collapses and any liquid evaporates. Let it cool a bit, then squeeze hard with your hands or a towel to get rid of moisture.
- Mix the filling:
- Combine the spinach mixture, ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Stir until smooth and taste it, you want it well seasoned.
- Cut the pastry:
- Unroll your puff pastry on a floured surface and cut each sheet into six even squares. Don't stress if they're not perfect, rustic works here.
- Fill and fold:
- Drop a heaping tablespoon of filling in the center of each square, then fold into a triangle and press the edges firmly. Use a fork to crimp the seams for a neat finish and extra insurance against leaks.
- Brush and bake:
- Arrange the triangles on your prepared tray, brush the tops with beaten egg, and slide them into the oven. Bake for 20 to 25 minutes until they're puffed and deeply golden.
- Cool slightly:
- Let them rest for a few minutes on the tray so the filling sets and you don't burn your tongue. They're wonderful warm or at room temperature.
Save The first time I made these for a dinner party, I ran out of ricotta halfway through and swapped in some leftover feta. Everyone raved about the tangy twist, and now I do half and half on purpose. It's become the version people ask for by name.
Make Ahead and Storage
You can assemble these triangles in the morning, cover them with plastic wrap, and keep them in the fridge until you're ready to bake. They also freeze beautifully unbaked, just add a few extra minutes in the oven straight from frozen. Leftovers keep for two days in the fridge and reheat well in a hot oven, though they lose a little crispness in the microwave.
Serving Suggestions
I like these with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. For dipping, tzatziki is a favorite, but marinara or even a smear of pesto works too. They're also lovely on a brunch spread next to fruit and soft cheese.
Variations and Swaps
If you're out of spinach, kale or chard work just as well, just remove any thick stems first. Fresh herbs like dill or parsley brighten the filling, and a pinch of chili flakes adds a gentle kick. For a heartier version, stir in some cooked, crumbled sausage or finely diced sun-dried tomatoes.
- Try swapping ricotta for cottage cheese if you want a slightly lighter, tangier filling.
- Use phyllo dough instead of puff pastry for a crunchier, more delicate texture.
- Add a handful of pine nuts or chopped walnuts for a surprising nutty crunch inside.
Save These triangles have become my go-to whenever I need something that feels special without the fuss. They've saved me more times than I can count, and I hope they do the same for you.
Recipe FAQs
- → Can fresh spinach be substituted with frozen spinach?
Yes, frozen spinach works well if thawed and thoroughly drained to avoid excess moisture in the filling.
- → How do I prevent the pastry from becoming soggy?
Cooking spinach and squeezing out moisture before mixing it with the cheese helps keep the pastry crisp during baking.
- → Can I add herbs or spices to enhance the filling?
Absolutely, adding fresh herbs like parsley or dill, or a pinch of chili flakes can add extra flavor to the filling.
- → What is the best way to seal the puff pastry triangles?
Folding the squares into triangles and pressing edges firmly, followed by crimping with a fork, ensures they stay sealed during baking.
- → Is it necessary to brush the triangles with egg wash before baking?
Brushing with beaten egg gives the triangles a golden, glossy finish but can be omitted if desired.