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Spinach and Ricotta Triangles

Spinach and Ricotta Triangles

December is a crazy month.  It is super busy and the evening routine with the children is often disrupted by a party, visitors or activity.  That means tired and cranky kids, and if unprepared leads to a stressful frenzy of activity to get them fed and into bed. My solution to this is to be well prepared for the craziness of December. I allocate time in the lead up for creating a stash of kid friendly meals to put in the freezer. These can be served on one of those frantic evenings. The recipe below freezes well. It works well as a finger-food snack for entertaining, it is a good meal for the kids with a salad or vegetables added as a side and it is perfect for grown-up work lunches.  It is quick and easy to make.  It is delicious.  It is a winner!

Spinach and Ricotta Triangles
 
Prep time
Cook time
Total time
 
Quick and easy family food. Perfect entertaining food or a vegetarian dinner for the family served with a salad.
Author:
Serves: 6
Ingredients
  • 150 grams of fresh spinach leaves washed and dried
  • 500 grams of ricotta (light)
  • ⅓ cup of parmesan cheese grated
  • zest of 1 lemon
  • pinch salt
  • 2-3 grinds black pepper
  • 6-8 fresh mint leaves finely chopped
  • 4 sheets of ready made puff pastry
  • 1 egg whisked for brushing the pastry prior to cooking
Instructions
  1. Take pastry sheets out of the fridge to defrost and turn on oven to 180 degrees
  2. Combine all of the ingredients in a bowl and mix with a spoon - except the egg
  3. Spoon 2-3 tablespoons of the mixture (depending on the size you wish to make) onto the corner of a pastry sheet and fold over into a triangle shape.
  4. Continue until all of the mixture is used
  5. Brush the top of triangles with the beaten egg mixture
  6. Put the pastries on a baking tray lined with baking paper to prevent sticking
  7. Cook for 20 minutes or until golden.
Notes
This recipe is delicious with Filo pastry also. I originally used filo but now use puff pastry as it is quicker to make as it involves less fuss. It is also less fattening as there are no layers to butter.
If you are cooking different sizes as I do, the small ones will cook faster so keep an eye on them. I always set my oven timer for 5 minutes prior to the time I think it will be ready. I do this so that I do not forget about it. Usually I start something else after putting food in the oven and forget about it.... I hope other people do that too and I do not need to get my head checked? I think it is about being a mum and doing a million things at once!
Add prosciutto to the ingredients if you enjoy the flavor.
Serve as a weekend meal with a salad

*The format of this recipe was updated 08/10/2013

Kyrstie

 

 

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{ 3 comments… add one }

  • Kellie @ Three Li'l Princesses December 2, 2011, 9:53 am

    Oh yum! I’d love to try these with proscuitto. It’s something we used to buy every week and find a reason to cook. Now we have two girls, it seems it’s off our radar! Must put it back on the shopping list! :)

    • Kyrstie December 2, 2011, 3:38 pm

      Hi Kellie, thanks for stopping by :) I hope you enjoy your triangles when you make them. Stayed tuned for more proscuitto recipes in the coming months as we love it too. K

  • Cured Confection October 9, 2013, 12:54 pm

    No kidding December is nuts! Already I’m looking for a free weekend that month so we can just BE. Love the idea of quick meals prepped ahead and these look fantastic, can’t wait to try them! The addition of the mint is interesting and I can see how it would lighten up the potential heaviness of the triangles!
    Lacey

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