Save I was rushing to prep for a last-minute dinner party when I realized I had nothing impressive to serve. My fridge yielded spinach, ricotta, and a forgotten box of puff pastry. Twenty minutes later, these golden triangles emerged from the oven, and my guests thought I'd been planning them all week. Sometimes the best recipes are born from happy accidents.
My neighbor once knocked on my door just as I was pulling a tray from the oven. She stayed for three triangles and the recipe, scribbled on the back of a grocery receipt. Now she makes them for every book club meeting, and I love knowing this little moment connected us over something so simple.
Ingredients
- Olive oil: Just enough to soften the onions without making the filling oily.
- Onion and garlic: The aromatic base that makes your kitchen smell like a European cafe.
- Fresh spinach: Wilts down dramatically, so don't panic at the volume. Squeeze it dry or your pastry will steam instead of crisp.
- Ricotta cheese: The creamy heart of the filling. Use whole milk ricotta for the richest texture.
- Parmesan cheese: Adds a salty, nutty depth that balances the mild ricotta beautifully.
- Egg: Binds the filling and gives the tops that glossy, professional sheen.
- Nutmeg: A tiny pinch transforms the filling from ordinary to unforgettable.
- Puff pastry: The hero ingredient. Keep it cold until you're ready to work with it.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment. This keeps cleanup easy and prevents sticking.
- Build the aromatic base:
- Warm olive oil in a skillet over medium heat, then add the onion. Let it turn soft and translucent, about three minutes, before stirring in the garlic for one more minute until fragrant.
- Wilt the spinach:
- Toss in the spinach and cook until it collapses into a silky pile. Let it cool slightly, then squeeze out every drop of moisture with your hands or a clean towel.
- Mix the filling:
- Combine the spinach mixture, ricotta, Parmesan, one egg, nutmeg, salt, and pepper in a bowl. Stir until everything is evenly blended and creamy.
- Cut the pastry:
- Unroll your puff pastry sheets on a floured surface and cut each into six equal squares. You'll have twelve perfect canvases for your filling.
- Fill and fold:
- Spoon a heaping tablespoon of filling onto the center of each square, then fold corner to corner to form a triangle. Press the edges firmly and crimp with a fork for a pretty seal.
- Egg wash and bake:
- Arrange triangles on your tray, brush the tops with beaten egg, and slide them into the oven. Bake for twenty to twenty-five minutes until they're puffed and golden.
- Cool and serve:
- Let them rest for a few minutes so the filling sets. Serve warm or at room temperature.
Save One evening, my daughter asked if we could make something together. We folded these triangles side by side, her small hands pressing the fork lines into the edges. She ate two straight from the oven, declared herself a chef, and I realized these little pastries had given us more than dinner.
How to Store and Reheat
Once cooled, stack them in an airtight container with parchment between layers and refrigerate for up to three days. Reheat in a 180°C (350°F) oven for eight to ten minutes to restore the crispness. Microwaving works in a pinch, but the pastry loses its flaky magic.
Make Ahead Magic
Assemble the triangles, place them on a tray, and freeze until solid. Transfer to a freezer bag and store for up to two months. Bake straight from frozen, adding five extra minutes to the time. This trick has saved me more than once when unexpected guests appeared.
Serving Suggestions
These triangles shine on their own, but I love pairing them with a bright arugula salad dressed in lemon and olive oil. A bowl of marinara or creamy tzatziki on the side turns them into a full appetizer spread.
- Serve them with sparkling wine for an instant celebration.
- Pack them in lunchboxes for a savory surprise.
- Arrange them on a platter with olives and roasted peppers for a casual grazing table.
Save These triangles have become my go-to whenever I need something that feels special without the stress. I hope they bring you the same ease and joy they've brought my kitchen.
Recipe FAQs
- → How do I prevent the puff pastry from becoming soggy?
Ensure you squeeze excess moisture from the cooked spinach before mixing it with the cheeses. Also, preheat the oven fully and bake the triangles on parchment paper for a crisp texture.
- → Can I use frozen spinach for the filling?
Yes, frozen spinach works well. Thaw it completely, then drain and squeeze out as much liquid as possible to avoid excess moisture.
- → What can I serve with these triangles?
They pair nicely with simple salads or dipping sauces like marinara, tzatziki, or a herbed yogurt dip for added flavor.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven to restore crispness before serving.
- → Can I add other herbs or spices to the filling?
Absolutely, fresh herbs like parsley or dill and spices such as chili flakes can be added to enhance the flavor profile.