Savory Spinach Ricotta Triangles (Printable)

Flaky golden pastry envelops creamy spinach and ricotta, perfect for anytime savory snacking or appetizers.

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

# How-To Steps:

01 - Heat oven to 400°F. Line a baking tray with parchment paper.
02 - Warm olive oil over medium heat in a skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute.
03 - Add spinach and cook until wilted or heated through. Remove from heat, cool briefly, then squeeze out excess moisture.
04 - In a bowl, mix spinach mixture with ricotta, Parmesan, egg, nutmeg, salt, and black pepper until well incorporated.
05 - Roll out puff pastry sheets on a lightly floured surface. Cut each into 6 equal squares, yielding 12 squares total.
06 - Place a heaping tablespoon of filling on each square's center. Fold into triangles, pressing edges to seal, then crimp with a fork for decoration.
07 - Arrange triangles on prepared tray. Brush tops with beaten egg.
08 - Bake for 20 to 25 minutes until golden brown and puffed.
09 - Allow to cool a few minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look like you spent all afternoon in the kitchen, but the whole thing comes together in under an hour with minimal fuss.
  • The creamy ricotta and Parmesan melt into the spinach, creating pockets of warmth that contrast beautifully with the shattering pastry.
  • You can make them ahead, keep them chilled, and bake them straight from the fridge when people arrive.
02 -
  • Always squeeze the spinach completely dry, I learned this the hard way when my first batch turned the pastry bottoms soggy and limp.
  • Keep the puff pastry cold until you are ready to use it, warm pastry won't puff properly and can tear when you fold it.
  • Don't overfill the squares, a heaping tablespoon is plenty, too much and the filling will burst out during baking.
03 -
  • Use a sharp knife to cut the pastry cleanly, a dull blade drags and compresses the layers, which stops them from puffing properly.
  • If the edges don't want to stick, dab a tiny bit of water along the seam before pressing with the fork, it acts like glue.
  • Rotate the tray halfway through baking so the triangles brown evenly, ovens always have hot spots.
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