Savory Spinach Ricotta Triangles (Printable)

Flaky puff pastry pockets with creamy spinach and ricotta, perfect for easy entertaining.

# 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 well drained
05 - 9 ounces ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Pastry

11 - 2 sheets ready-rolled puff pastry, about 11 ounces each, thawed if frozen
12 - 1 egg, beaten (for egg wash)

# How To Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, approximately 3 minutes. Add garlic and sauté for 1 additional minute.
03 - Incorporate spinach into the skillet and cook until wilted if fresh, or heated through if frozen. Remove from heat and allow to cool slightly before squeezing out excess moisture.
04 - Combine the cooked spinach mixture, ricotta, Parmesan, one large egg, nutmeg, salt, and pepper in a mixing bowl. Stir until uniformly blended.
05 - Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares, yielding 12 squares total.
06 - Place a heaping tablespoon of filling in the center of each square. Fold each square into a triangle, pressing edges firmly to seal. Crimp edges decoratively with a fork.
07 - Transfer the filled triangles onto the prepared baking tray and brush the tops with the beaten egg.
08 - Bake for 20 to 25 minutes until the pastry is puffed and golden brown.
09 - Allow triangles to cool briefly before serving warm or at room temperature.

# Helpful Tips:

01 -
  • They come together in under an hour but taste like you spent all afternoon in the kitchen.
  • The creamy ricotta filling with just a hint of nutmeg feels indulgent without being heavy.
  • Perfect for serving a crowd or wrapping up for lunch the next day.
02 -
  • If you skip squeezing the spinach dry, the filling will leak and make your pastry soggy and sad.
  • Cold puff pastry is easier to handle and puffs better in the oven, so don't let it sit out too long.
  • Crimping the edges with a fork isn't just for looks, it actually helps keep the filling sealed inside while baking.
03 -
  • Always thaw frozen puff pastry in the fridge overnight, it handles better and puffs more evenly.
  • Don't overfill the triangles or they'll burst open in the oven, a heaping tablespoon is just right.
  • If your edges won't stay sealed, brush them lightly with water before pressing together.
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