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.
Serves: 6
  • 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
  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.
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
Recipe by A Fresh Legacy at https://afreshlegacy.net/spinach-and-ricotta-triangles/