Spinach and Ricotta Puff Pastry Triangles Recipe

Introduction

Spinach Stuffed Pastry is a delightful and easy-to-make savory treat perfect for snacks, appetizers, or light meals. These flaky pastries filled with a creamy spinach and cheese mixture offer a satisfying blend of flavors that everyone will love.

Ingredients

• 2 sheets Puff Pastry, thawed (store-bought or homemade)
• 2 cups Fresh Spinach, chopped (can substitute with baby kale or Swiss chard)
• 1 cup Ricotta Cheese (cottage cheese works as a substitute)
• 1/2 cup Parmesan Cheese, grated (Pecorino Romano can be used)
• 1 Egg, beaten (for egg wash to achieve golden color)
• 1 tsp Garlic Powder (fresh minced garlic can be used)
• Salt & Pepper, to taste
• 1 tbsp Olive Oil (optional for sautéing spinach)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Heat olive oil in a skillet over medium heat, then sauté the chopped spinach until wilted. Remove from heat and let it cool slightly. In a bowl, combine the sautéed spinach with ricotta, Parmesan, garlic powder, salt, and pepper, mixing until smooth.
3. Step 3: Unfold the thawed puff pastry sheets and cut each sheet into 4 to 6 squares, depending on your preferred size.
4. Step 4: Place 1 to 2 tablespoons of the spinach-ricotta mixture onto the center of each pastry square. Fold each square into a triangle or rectangle shape, then seal the edges firmly using a fork.
5. Step 5: Brush the tops of each filled pastry with the beaten egg to create a golden, glossy finish.
6. Step 6: Bake the pastries for 20 to 25 minutes, or until they are puffed up and golden brown.
7. Step 7: Allow the pastries to cool for about 5 minutes before serving. Optionally, serve with tzatziki or marinara sauce for added flavor.

Tips & Variations

• For a quicker option, use fresh garlic instead of garlic powder for a more vibrant flavor.
• Try adding chopped sun-dried tomatoes or mushrooms to the filling for extra depth.
• Make smaller bite-sized pastries to serve as party appetizers.
• Use whole wheat or gluten-free puff pastry to accommodate dietary preferences.

Storage

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 350°F (175°C) for 5 to 10 minutes to maintain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and thoroughly squeeze out any excess moisture before mixing it with the cheeses to prevent a soggy filling.

Can these pastries be made ahead of time?

Absolutely. You can assemble the pastries and keep them refrigerated for up to 24 hours before baking. Just make sure to cover them well to prevent drying out.

Spinach and Ricotta Puff Pastry Triangles Recipe

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★★★★★

4.6 from 117 reviews

A delicious and easy-to-make spinach stuffed pastry featuring flaky puff pastry filled with a creamy mixture of sautéed spinach, ricotta, and Parmesan cheese. Perfect as a savory snack or appetizer, baked to golden perfection with a beautiful egg wash finish.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–12 pastries 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 2 sheets Puff Pastry Sheets, thawed (store-bought or homemade)

Spinach Filling

• 2 cups Fresh Spinach, chopped (can substitute with baby kale or Swiss chard)
• 1 cup Ricotta Cheese (cottage cheese works as a substitute)
• 1/2 cup Parmesan Cheese, grated (Pecorino Romano can be used)
• 1 tsp Garlic Powder (fresh minced garlic can be used)
• Salt & Pepper, to taste
• 1 tbsp Olive Oil (optional for sautéing spinach)

Egg Wash

• 1 Egg, beaten (for egg wash to achieve golden color)

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare the spinach filling: Heat olive oil in a skillet over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat, let cool slightly, then combine the spinach with ricotta cheese, grated Parmesan, garlic powder, salt, and pepper in a mixing bowl until well mixed.
3. Prepare the puff pastry: Unfold the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 to 6 even squares, depending on desired size.
4. Fill the pastry: Spoon 1 to 2 tablespoons of the spinach and ricotta mixture onto each pastry square. Fold each square into a triangle or rectangle shape and firmly seal the edges by pressing with a fork to prevent filling leakage during baking.
5. Apply egg wash: Brush the tops of the filled pastries evenly with the beaten egg to help them achieve a shiny, golden-brown crust when baked.
6. Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed up and golden brown on top.
7. Serve warm: Let the pastries cool for about 5 minutes after baking before serving. These can be enjoyed on their own or accompanied by tzatziki or marinara sauce for dipping.

Notes

• You can substitute baby kale or Swiss chard for the spinach if desired.
• Cottage cheese is a good alternative to ricotta but may alter the texture slightly.
• Fresh minced garlic can be used instead of garlic powder for a stronger garlic flavor.
• Egg wash ensures a golden, glossy finish but can be omitted for a vegan version.
• Serve with your favorite dipping sauce such as tzatziki, marinara, or a simple yogurt dip for added flavor.

Keywords: Spinach stuffed pastry, puff pastry, ricotta, vegetarian appetizer, baked pastry, spinach ricotta filling, savory pastry