Save I pulled a tray of these golden triangles from the oven one Saturday afternoon, and the smell alone brought my neighbor to the door. She thought I'd been baking all day, but the truth is I'd barely spent half an hour on them. The puff pastry did most of the work, and the filling came together while I waited for the oven to heat. Sometimes the best dishes are the ones that look impressive but leave you time to actually enjoy your guests.
I first made these for a book club gathering where I'd completely forgotten it was my turn to host. I had puff pastry in the freezer and spinach in the crisper, and somehow it all came together in time. Everyone asked for the recipe, and one friend still brings them to her own dinners now. It's become our little inside joke that panic cooking sometimes yields the best results.
Ingredients
- Olive oil: Just enough to soften the onions and garlic without making the filling greasy.
- Onion: Finely chopped so it melts into the filling, adding sweetness without chunks.
- Garlic: Two cloves give the filling a warm, savory backbone without overpowering the delicate ricotta.
- Fresh spinach: Wilts down dramatically, so don't be alarmed by the pile in your pan—it shrinks to just the right amount.
- Ricotta cheese: The creamy heart of the filling, mild and rich, holding everything together.
- Parmesan cheese: Adds a salty, nutty depth that keeps the filling from tasting flat.
- Egg: Binds the filling so it doesn't ooze out during baking.
- Nutmeg: A tiny pinch transforms the filling from plain to something you can't quite put your finger on.
- Salt and black pepper: Essential for bringing out the flavors, especially in cheese-heavy dishes.
- Puff pastry: The magic wrapper that turns simple filling into something golden and irresistible.
- Egg wash: Brushed on top, it gives the pastry that bakery-quality shine and color.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps the bottoms from sticking and makes cleanup painless.
- Sauté the Aromatics:
- Warm the olive oil in a skillet over medium heat, then add the onion and cook until it turns soft and translucent, about 3 minutes. Stir in the garlic and let it cook for just a minute until fragrant.
- Cook the Spinach:
- Toss in the spinach and stir until it wilts down completely if using fresh, or until heated through if using frozen. Let it cool slightly, then squeeze out every bit of moisture you can—this step is crucial or your pastry will turn soggy.
- Mix the Filling:
- In a mixing bowl, combine the spinach mixture, ricotta, Parmesan, one egg, nutmeg, salt, and pepper. Stir until everything is evenly blended and creamy.
- Cut the Pastry:
- Unroll the puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal squares, giving you 12 total. Keep them cool so they stay easy to work with.
- Fill and Fold:
- Place a heaping tablespoon of filling in the center of each square, then fold it into a triangle, pressing the edges firmly to seal. Crimp the edges with a fork to make sure they stay shut and to add a pretty border.
- Brush and Bake:
- Transfer the triangles to your prepared tray, brush the tops with beaten egg, and bake for 20 to 25 minutes until they're puffed and golden brown. Let them cool for a few minutes before serving warm or at room temperature.
Save 
Save One evening I made a double batch and froze half before baking. Weeks later, I pulled them straight from the freezer into the oven when friends dropped by unexpectedly, and they came out perfect. That's when these triangles went from a recipe I liked to one I always keep on hand.
Make-Ahead Magic
You can assemble these triangles a day ahead and keep them covered in the fridge, then brush with egg wash and bake just before serving. They also freeze beautifully—just arrange them on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the oven time.
Flavor Twists
I've stirred in chopped fresh dill when I had it on hand, and it gave the filling a bright, herby lift. A pinch of chili flakes adds a gentle warmth that surprises people in the best way. You could also swap in feta for half the ricotta if you want a tangier, saltier filling.
Serving Suggestions
These triangles are fantastic on their own, but I've served them alongside a simple green salad dressed with lemon and olive oil, and the freshness balances the richness perfectly. For dipping, marinara is classic, but tzatziki adds a cool, garlicky contrast that people love.
- Serve them warm from the oven or at room temperature, depending on your schedule.
- Arrange them on a platter with fresh herbs for a simple, elegant presentation.
- Pair with a crisp white wine or sparkling water with lemon for a light, refreshing touch.
Save 
Save These little triangles have saved me more times than I can count, and they've never let me down. I hope they become one of those recipes you reach for when you want something special without the stress.
Recipe Questions & Answers
- → How do I prevent the pastry from becoming soggy?
Ensure excess moisture is squeezed from the spinach before mixing. Using a hot oven helps the pastry crisp evenly.
- → Can I prepare the triangles ahead of time?
Yes, assemble and chill the triangles before baking. Bake them directly from the refrigerator for best results.
- → What can I serve with these triangles?
They pair well with fresh salads or dipping sauces like marinara, tzatziki, or herb yogurt dips.
- → Can I add other ingredients to the filling?
Yes, adding chopped herbs such as parsley or dill, or a pinch of chili flakes can add extra flavor.
- → Is frozen spinach suitable for the filling?
Frozen spinach can be used if fully thawed and well drained to remove excess water.