Savory Spinach Ricotta Triangles (Printable)

Flaky puff pastry pockets stuffed with creamy spinach, ricotta, and Parmesan, baked to golden perfection.

# 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 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, about 11 ounces each, thawed if frozen
12 - 1 egg, beaten (for egg wash)

# How to make it:

01 - Set the oven temperature to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat, add chopped onion and cook until translucent, approximately 3 minutes; add minced garlic and cook for an additional 1 minute.
03 - Add spinach to the skillet and cook until wilted if fresh or heated through if using frozen; remove from heat and let cool slightly, then squeeze out any excess moisture.
04 - In a mixing bowl, combine the spinach mixture with ricotta, Parmesan, one egg, nutmeg, salt, and black pepper; mix thoroughly until uniform.
05 - Unroll the puff pastry sheets on a lightly floured surface and cut each sheet into six equal squares, yielding twelve squares total.
06 - Place a heaping tablespoon of filling in the center of each square; fold each square into a triangle and press edges to seal, crimping the edges with a fork for decoration.
07 - Place triangles on the prepared baking tray and brush the tops with beaten egg for a glossy finish.
08 - Bake in the preheated oven for 20 to 25 minutes until the triangles are golden brown and puffed.
09 - Allow the triangles to cool for a few minutes before serving warm or at room temperature.

# Helpful Hints:

01 -
  • They look like you fussed, but the puff pastry does all the heavy lifting for you.
  • The creamy ricotta and earthy spinach make every bite feel indulgent without being heavy.
  • You can make them ahead and bake them right before people arrive, so you're not stuck in the kitchen.
  • They're just as good at room temperature, which means no reheating panic at parties.
02 -
  • Squeeze the spinach as dry as you possibly can, or the filling will leak and make the pastry soft instead of crisp.
  • Don't overfill the squares, or they'll burst open in the oven and lose their neat triangle shape.
  • Keep the puff pastry cold until you're ready to use it—warm pastry is a nightmare to fold and seal.
03 -
  • Use a fork to crimp the edges tightly—it's not just decorative, it keeps the filling from escaping.
  • Let the filling cool completely before assembling, or the warmth will soften the pastry and make it harder to seal.
  • If your puff pastry is sticking, dust your surface and rolling pin lightly with flour, but not too much or it'll toughen the dough.
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