Savory Spinach Ricotta Triangles (Print Version)

Flaky puff pastry filled with creamy spinach and ricotta, perfect for savory snacking.

# What You'll 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 well 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 large egg, beaten (for egg wash)

# Directions:

01 - Preheat the 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 sauté until translucent, approximately 3 minutes. Add minced garlic and cook for an additional minute.
03 - Incorporate spinach into the skillet and cook until wilted if fresh, or warmed through if frozen. Remove from heat, allow to cool slightly, then squeeze out excess moisture.
04 - Combine the cooked spinach mixture with ricotta, Parmesan, one egg, nutmeg, salt, and pepper in a mixing bowl. Stir thoroughly until uniform.
05 - Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, yielding a total of 12 squares.
06 - Place a heaping tablespoon of filling in the center of each square. Fold each square into a triangle and press the edges firmly to seal. Crimp edges decoratively with a fork.
07 - Arrange the triangles on the prepared baking tray and brush the tops with the beaten egg for a golden finish.
08 - Bake for 20 to 25 minutes or until the pastries are puffed and golden brown.
09 - Allow the triangles 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 expect, even on a weeknight.
  • The filling is creamy and rich without feeling heavy, and the puff pastry does all the work for you.
  • You can make them ahead and bake them whenever someone shows up hungry.
02 -
  • Squeeze the spinach until your hands ache, any extra moisture will steam inside the pastry and make it limp instead of crisp.
  • Don't skip the egg wash, it's the difference between pale and bakery-level golden.
03 -
  • Keep your puff pastry cold until you're ready to work with it, warm pastry is sticky and won't puff as high.
  • Use a sharp knife or pizza cutter to slice the squares cleanly without dragging the dough.
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