Save I started making these triangles on a rainy Saturday when I had leftover ricotta and a pack of puff pastry about to expire. The kitchen smelled like garlic and butter within minutes, and by the time they came out of the oven, my neighbor had knocked on the door asking what I was cooking. Now they're my go-to whenever I need something impressive that doesn't require much effort. They look fancy, taste rich, and nobody needs to know how simple they actually are.
I once brought a tray of these to a potluck and watched them disappear before the main course even arrived. A friend pulled me aside and asked if I'd catered them. I laughed and told her it was just spinach, cheese, and store-bought pastry. She didn't believe me until I wrote down the recipe on a napkin. That's when I realized these little triangles had earned their place in my regular rotation.
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 chunks.
- Garlic: Two cloves give a gentle warmth that complements the ricotta beautifully.
- Fresh spinach: Wilts down to almost nothing, so don't skimp, and always squeeze out the moisture or your pastry will turn soggy.
- Ricotta cheese: The creamy base that holds everything together and keeps the filling light.
- Parmesan cheese: Adds a salty, nutty depth that balances the mild ricotta.
- Egg: Binds the filling and helps it set while baking.
- Nutmeg: A tiny pinch transforms the filling from plain to something you'll want to eat with a spoon.
- Salt and black pepper: Season generously, the pastry itself is bland and needs the filling to carry all the flavor.
- Puff pastry: Store-bought is your best friend here, thaw it in the fridge overnight for easy handling.
- Egg wash: Brushing the tops gives that glossy golden finish that makes them look bakery-worthy.
Instructions
- Prep your oven and tray:
- Preheat to 200°C and line a baking tray with parchment so nothing sticks. This also makes cleanup almost effortless.
- Cook the aromatics:
- Heat olive oil in a skillet, add the onion, and let it soften until it's translucent and sweet. Toss in the garlic and cook just until fragrant, about a minute.
- Wilt the spinach:
- Add your spinach to the pan and stir until it collapses into a small pile. Let it cool slightly, then squeeze out every drop of water you can, this step is non-negotiable.
- Mix the filling:
- Combine the spinach mixture with ricotta, Parmesan, egg, nutmeg, salt, and pepper in a bowl. Taste it and adjust the seasoning, it should be creamy and well-balanced.
- Cut the pastry:
- Unroll your puff pastry sheets on a floured surface and cut each into six equal squares. Work quickly so the pastry stays cold.
- Fill and fold:
- Spoon a heaping tablespoon of filling onto the center of each square, then fold it into a triangle and press the edges firmly. Use a fork to crimp the edges for a neat seal and a pretty pattern.
- Brush and bake:
- Arrange the triangles on your tray, brush the tops with beaten egg, and slide them into the oven. Bake for 20 to 25 minutes until they're puffed and golden.
- Cool and serve:
- Let them rest for a few minutes before serving. They're delicious warm, but also lovely at room temperature for picnics or lunchboxes.
Save There was an evening when I made a double batch of these and froze half before baking. Weeks later, I pulled them out for unexpected guests, brushed them with egg wash, and baked them straight from the freezer. They emerged golden and perfect, and I felt like I'd discovered a secret superpower. Now I always keep a few tucked away in the freezer for moments like that.
Make Ahead and Storage
You can assemble these triangles completely, arrange them on a tray, and refrigerate for up to a day before baking. If you want to freeze them, do it before brushing with egg wash, then bake straight from frozen and add a few extra minutes to the oven time. Baked triangles keep in the fridge for three days and reheat beautifully in a hot oven for five minutes.
Flavor Variations
I've stirred in chopped sun-dried tomatoes, crumbled feta, and even a handful of pine nuts when I'm feeling fancy. A pinch of chili flakes adds a gentle kick, and fresh dill or parsley brighten the whole filling. Sometimes I swap half the ricotta for cream cheese when I want something even richer and tangier.
Serving Suggestions
These triangles shine on their own, but I love serving them with a small bowl of marinara for dipping or a dollop of tzatziki on the side. They pair beautifully with a crisp green salad dressed simply with lemon and olive oil. If you're hosting, arrange them on a platter while they're still warm and watch them vanish.
- Serve with a tangy yogurt dip or herbed sour cream.
- Pair with a light arugula salad for a balanced meal.
- Offer alongside other finger foods like stuffed mushrooms or bruschetta for a grazing spread.
Save These triangles have become part of my kitchen rhythm, the kind of recipe I make without thinking too hard. I hope they find a place in yours too.
Recipe FAQs
- → How do I prevent the filling from making the pastry soggy?
Ensure spinach is well-drained and cooled before combining with cheese. Squeeze out excess moisture to keep the filling firm and avoid sogginess.
- → Can I prepare the triangles ahead of time?
Yes, assemble the triangles and keep them chilled until ready to bake. This helps save time and maintains crisp pastry after baking.
- → What can I add for extra flavor?
Try stirring in chili flakes or fresh herbs like parsley or dill into the filling to enhance the savory taste.
- → What temperature should the oven be set at?
Preheat the oven to 200°C (400°F) to achieve a golden, flaky crust within 20 to 25 minutes of baking.
- → Is it better to use fresh or frozen spinach?
Fresh spinach is ideal for flavor and texture, but well-thawed and drained frozen spinach works well as a convenient alternative.