Triangles with spinach and ricotta

I don't know if you've experienced this too, but the first time I tried to make these, I completely forgot to drain the spinach. I ended up with a puddle in the pan, the dough looked like it had been rained on, and of course, I grumbled and regretted it. In the meantime, I've gotten smarter, tried all sorts of combinations, sometimes with saltier cheese, sometimes with ricotta, or whatever I had on hand, and I've arrived at this version that honestly works anytime: for a quick meal, to pack, or for guests because you won’t embarrass yourself. I'll tell you how I make them, truly, after trial and error.

It takes about 45 minutes in total if you have the ingredients ready and don’t get tangled up like I did at first. You’ll get eight pieces, so it’s enough for four people who aren’t starving or two people who really can’t hold back. You don’t need any special experience, just don’t rush with the dough. I’d say it's easy to medium, meaning if you’ve worked with puff pastry before, you won’t make any serious mistakes.

Why do I make them often? Maybe because I absolutely love the combination of crispy puff pastry and creamy filling, or maybe because I always have a pack of frozen dough and a stray bag of spinach in the fridge. Plus, neither the kids nor the adults complain; everyone takes at least two pieces and then doesn’t say anything more. I also like that you can juggle with what you have – ricotta, cottage cheese, I’ve even added grated cheese when I had nothing else left. It reassures me that they always turn out well, even if sometimes I lose patience while folding and end up with some rather crooked triangles.

1. First, the spinach. If I have fresh, I blanch it quickly for two minutes and then squeeze it well. If I use frozen (and I admit this happens most often), I put it directly in a pan with a bit of olive oil and let it cook down completely. Be careful here – all that liquid has to disappear. Otherwise, everything will become mushy. When it’s ready, I set it aside to cool a bit.

2. In a bowl, I mix the cooled spinach, ricotta (or cottage cheese, but it should be drained and not too sour), the egg, grated parmesan, a good pinch of salt, freshly ground pepper, and a pinch of nutmeg. I once added too much nutmeg, and nothing else could be tasted, so don’t overdo it. I mix with a fork until it becomes a smooth paste.

3. I preheat the oven to about 180 degrees (I usually let it heat while I prepare the rest). Tip: if you forget to turn it on in time, you’ll have to wait, and puff pastry doesn’t like to sit at room temperature for too long because it gets soggy.

4. I roll out the dough on the table, not too thin (about the thickness of a 50-cent coin, I’d say). I cut eight squares that seem right to me. At first, I tried to make them big – mistake, the filling spilled everywhere. A heaping tablespoon of filling is enough for each.

5. I fold the squares into triangles, pressing the edges with a fork to seal them well – otherwise, surprise, the filling goes onto the tray, not in your mouth. If you feel like decorating, you can also make some lines with the fork.

6. I place them on a tray (with baking paper so you don’t have to wash up later), and I brush them with beaten egg yolk mixed with a splash of water. If you want them shiny and golden, don’t skip this step.

7. They bake for 20 to 30 minutes, but I check on them after 20. When they’re golden, they’re done! Don’t let them burn on the bottom – puff pastry doesn’t forgive.

Tips and substitutions: If you don’t have ricotta, cottage cheese works too, but it should be as neutral as possible and well-drained. I’ve also used mild telemea mixed with a bit of sour cream – it’s not bad at all. Parmesan gives that nice flavor, but you can also use another hard cheese like Grana Padano. For strict vegetarians, be careful about the parmesan you use. As for drinks, it pairs well with a dry white wine or a cold beer. If you want to make a complete meal, I’ve served them alongside a simple salad with tomatoes and cucumbers, or with a vegetable cream soup. If you’re in the mood, add some yogurt garlic sauce on the side.

Variations? Oh, yes. Once I added some finely chopped green onions to the filling; it comes out fresher, but be careful not to add too much as it can overpower the spinach flavor. Some people throw in a crushed garlic clove; I don’t necessarily taste it, but it doesn’t hurt. If you want to make them more filling, add some small pieces of salty cheese or even some pine nuts (I can’t always afford that, but it’s an upgrade). For kids, use less nutmeg and maybe a bit more cheese.

What do they pair best with? A raw vegetable salad, possibly with a light lemon dressing. Alongside grilled chicken or a sour soup. They even work as breakfast if you have them ready and heat them in a toaster or oven. For a picnic, served cold, I wouldn’t say they’re wow, but they disappear quickly.

Frequently asked questions, since I keep getting them or had them myself at the beginning:

- Can I use frozen spinach? Yes, just make sure to cook it down well and squeeze it at the end. Don’t skip this step, or the filling will be too liquid and will break the pastry.
- What can I substitute for ricotta? Cottage cheese, but it should be well-drained and not too sour. Mild telemea mixed with some sour cream works too, but don’t use overly salty telemea.
- Can I prepare them a day in advance? Yes, but don’t bake them fully. Keep them in the fridge on the tray, covered, and bake them just before serving. If you bake them completely, they lose their crispiness when they sit.
- Why is my pastry soggy underneath? You probably didn’t drain the spinach enough, or you used too wet a filling. The dough needs to be cold when you work with it, not soft.
- What if I don’t have nutmeg? You can skip it altogether, or try a bit of white pepper or sweet paprika if you want a different flavor. Nutmeg isn’t mandatory, but it adds an interesting note.
- Can I freeze the triangles? Yes, uncooked. Place them on a tray, put them in the freezer, then transfer them to a bag, and bake them directly from frozen, adding about 10 minutes to the baking time.

As for nutritional values, what can I say, it’s not a diet, but it’s not a calorie bomb either if you don’t eat the whole tray. One triangle has about 170-200 kcal, depending on how much cheese you use, and about 8 g of fat, 5-6 g of protein, with the rest being carbohydrates from the pastry. They are filling, especially if you combine them with vegetables or a soup. Spinach brings iron and some fiber, cheese provides protein, but let’s not kid ourselves: puff pastry is quite rich in fat. I don’t eat them daily, but I don’t stress if I finish two in one evening.

If you have leftovers, don’t panic. Just place them in a container in the fridge; they last two days without issues. When you want to eat them again, it’s best to put them in the oven for about 7-8 minutes at 180 degrees to reheat and regain that nice crispiness. I don’t recommend microwaving them, as they become a bit rubbery.

Ingredients (for eight pieces):

- one package of puff pastry (usually 400-500 g), I buy it ready-made, let it thaw in the fridge, not on the counter, as it gets too soft
- 250 g spinach (fresh or frozen – if it’s fresh, it reduces by half after blanching)
- 100 g ricotta (or well-drained cottage cheese)
- 3 tablespoons grated parmesan – for flavor and a bit of salt
- 1 egg (for the filling, helps bind the mixture, don’t leave it out)
- salt, pepper to taste
- a pinch of nutmeg (optional, but it makes a difference if you use the right amount)
- 1 egg yolk (for brushing on top, gives shine and color)

 Ingredients: 1 package of puff pastry, 250 g of spinach, 100 g of ricotta, 3 tablespoons of grated parmesan, 1 egg, salt, pepper, a pinch of nutmeg, 1 egg yolk

 Tags:  spinach pie cheese pie