Save to Pinterest I pulled these golden triangles from the oven on a rainy Tuesday afternoon, and the smell alone brought my neighbor to the door. She thought I'd ordered takeout from that Greek place down the street. When I told her it was just puff pastry and spinach, she didn't believe me until I handed her one still warm from the tray. Sometimes the simplest combinations feel like magic.
I started making these for potlucks because they travel well and always disappear first. One time I brought a double batch to a friend's birthday, and by the time I got there half were gone because I kept sneaking bites in the car. Now I bake extras on purpose, one tray for sharing and one for me.
Ingredients
- Olive oil: Just enough to soften the onion and garlic without making the filling greasy.
- Onion and garlic: These two build the flavor base, cook them low and slow until they smell sweet.
- Fresh spinach: It wilts down to almost nothing, so don't be shy with the handful, and squeeze it dry or your pastry will get soggy.
- Ricotta cheese: The creamy heart of the filling, make sure it's well drained if it looks watery.
- Parmesan cheese: Adds a sharp, salty note that balances the mild ricotta.
- Egg: Binds everything together and gives the filling structure.
- Nutmeg: A tiny pinch wakes up the spinach in a way that feels warm and old-fashioned.
- Salt and black pepper: Season generously, pastry can handle bold flavors.
- Puff pastry: The store-bought kind is your best friend here, thaw it gently and don't overwork it.
- Egg wash: Brushing the tops makes them shine like they came from a bakery window.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line your baking tray with parchment so nothing sticks. This also makes cleanup a breeze.
- Start the filling:
- Warm olive oil in a skillet over medium heat, add the chopped onion and let it turn soft and translucent, about 3 minutes. Toss in the garlic and stir for another minute until it smells like home.
- Wilt the spinach:
- Add the spinach to the pan and cook until it collapses into a small pile. Let it cool for a moment, then squeeze out as much water as you can with your hands or a clean towel.
- Mix the filling:
- In a bowl, combine the spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir until it looks creamy and even.
- Cut the pastry:
- Unroll your puff pastry on a floured surface and cut each sheet into 6 squares. You'll end up with 12 little canvases for your filling.
- 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 with a fork to seal them tight and give them that pretty crimped edge.
- Brush and bake:
- Arrange the triangles on your tray, brush the tops with beaten egg, and slide them into the oven for 20 to 25 minutes. They're done when they puff up and turn golden brown.
- Cool and serve:
- Let them rest for a few minutes before you dive in. They're wonderful warm, but they also taste great at room temperature.
Save to Pinterest The first time I made these, my kids didn't even realize they were eating spinach until the second triangle was gone. That's when I knew I'd found something worth keeping. Now they ask for them by name, and I pretend it's a hassle even though I love making them.
Make Ahead Magic
You can fold and fill these triangles in the morning, cover them with plastic wrap, and keep them in the fridge until you're ready to bake. Just add a couple extra minutes to the baking time if they go in cold. I've even frozen them unbaked and pulled them out for unexpected guests, they bake beautifully straight from the freezer.
Flavor Twists
Sometimes I toss in a pinch of chili flakes for a little warmth, or fold in chopped fresh dill when I have it on hand. A handful of crumbled feta instead of all Parmesan gives them a tangier, more Mediterranean feel. Play around and see what sticks.
Serving Suggestions
These are perfect on their own, but they also love a side of marinara for dipping or a cool bowl of tzatziki. I've served them with a simple green salad dressed in lemon and olive oil, and the brightness cuts through the richness just right.
- Pair with a crisp white wine or sparkling water with lemon.
- Arrange them on a wooden board with olives and cherry tomatoes for a casual spread.
- They reheat well in a hot oven, skip the microwave or they'll go soft.
Save to Pinterest These little triangles have become my go-to whenever I need something that feels special without the fuss. I hope they find a spot in your kitchen too.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used after thawing and thoroughly draining excess moisture to avoid soggy filling.
- → What is the best way to seal the pastry edges?
Press the edges firmly together and crimp with a fork to ensure the filling stays inside during baking.
- → Can these be prepared in advance?
Yes, the triangles can be assembled beforehand and baked from chilled, saving time on serving day.
- → What herbs complement the filling?
Fresh parsley or dill added to the filling enhances the flavor with a bright, herbaceous note.
- → How do I achieve a golden crust?
Brushing the tops with beaten egg before baking helps develop a shiny, golden brown crust.