Savory Spinach Ricotta Triangles (Printable)

Flaky puff pastry filled with a creamy spinach and ricotta blend, ideal for a savory treat or snack.

# 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 - 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, approximately 11 ounces each, thawed
12 - 1 egg, beaten (for egg wash)

# Steps:

01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook an additional minute.
03 - Add fresh spinach and cook until wilted, or heat through if using frozen spinach. Remove from heat, allow to cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, blend the spinach mixture with ricotta, Parmesan cheese, one egg, nutmeg, salt, and black pepper until evenly combined.
05 - Unroll the puff pastry sheets on a lightly floured surface and cut each sheet into six equal squares, yielding twelve squares in total.
06 - Place a heaping tablespoon of filling onto the center of each square. Fold each square diagonally into a triangle, sealing the edges by pressing firmly and crimping with a fork for decoration.
07 - Arrange triangles on the prepared baking tray and brush the tops with beaten egg to promote browning.
08 - Bake for 20 to 25 minutes until the triangles are puffed and golden brown.
09 - Allow pastries to cool for a few minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • They look impressive but come together faster than you'd think, especially if you keep puff pastry in the freezer.
  • The filling is endlessly adaptable, so you can sneak in whatever herbs or greens need using up.
  • They taste just as good at room temperature, which means no reheating panic before guests arrive.
02 -
  • Squeeze the spinach like your life depends on it, any leftover water will make the pastry soggy and the filling runny.
  • Don't skip the egg wash, it's the difference between pale and bakery-gorgeous.
  • If your pastry is too warm, it won't puff properly, so work quickly and keep it cool.
03 -
  • Taste your filling before you start folding, it's way easier to adjust seasoning now than after they're baked.
  • Keep a small bowl of water nearby to dab the pastry edges before sealing, it helps them stick without getting gummy.
  • If your triangles are leaking in the oven, your edges weren't sealed tightly enough, press harder next time and crimp with conviction.
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