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Spinach and Ricotta Triangles That Stay Crisp and Flaky
These Spinach and Ricotta Triangles are flaky filo pastries filled with creamy ricotta, spinach, garlic, and Parmigiano cheese. This easy vegetarian appetizer is perfect for entertaining, lunch platters, or crispy homemade snacks.
A flaky vegetarian snack that tastes fresh from the bakery but is made in your own kitchen.
Why You Will Love and Enjoy These Spinach Ricotta Crunch Triangles
- The filling is creamy, cheesy, and balanced with plenty of spinach.
- The filo pastry turns crisp and buttery without feeling too heavy.
- They work as lunch, snacks, party bites, or an easy vegetarian dinner.
Spinach and Ricotta Triangles
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 14–16 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
- Diet: Vegetarian
Description
These Spinach Ricotta Crunch Triangles come out crisp, buttery, and just messy enough to feel homemade in the best way. They’re great as a light lunch, starter, or one of those snacks that will disappear faster than expected.
Ingredients
- 1 bunch spinach, stalks removed
- 12.5 ml – 1 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 250 g ricotta
- 125 ml – 1/2 cup Parmigiano cheese, finely grated
- Salt and black pepper, to taste
- 1 box filo pastry
- 100 g butter, melted
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line 2 baking trays with baking paper.
- Remove the tough white stalks from the 1 bunch of spinach, then wash and dry the leaves well.
- If the spinach is too wet, the filling can turn watery later, so it’s best to pat it dry with a clean tea towel.
- Heat 1 tbsp olive oil in a large pan over medium heat.
- Add the 1 large diced onion and cook for about 5 minutes until softened.
- Stir in the 4 minced garlic cloves and cook for another 30 seconds.
- Add the spinach a handful at a time and cook until fully wilted.
- Remove the mixture from the heat and let it cool for about 5 minutes.
- Roughly chop the cooked spinach mixture. If there’s extra liquid sitting in the pan, drain it off before mixing with the cheese filling.
- In a medium bowl, combine the chopped spinach mixture, 250 g ricotta, and 1/2 cup Parmigiano cheese. Season with salt and black pepper to taste. Mix until well combined.
- Keep the filo pastry covered with a slightly damp tea towel while working so it doesn’t dry out and crack. Filo dries surprisingly fast, especially near a warm oven.
- Lay 1 sheet of filo pastry on a clean surface and brush lightly with some of the 100 g melted butter.
- Layer the 3 sheets together, brushing each sheet lightly with butter.
- Cut the layered filo lengthwise into long strips.
- Spoon a generous tablespoon of filling onto the bottom corner of each strip.
- Fold into triangles, continuing all the way up the strip until sealed.
- Place the triangles seam side down onto the prepared baking trays and brush the tops lightly with more melted butter.
- Bake on the middle rack for 25 minutes or until crisp and deeply golden brown.
- Let them cool for a few minutes before serving.
- They’re especially good warm with a simple salad or even a spoonful of plain yogurt on the side.
Notes
Prepared, tried, and tested by Sadsac
Additional Information
- You can prep the filling a day ahead to save time. The assembly is much easier when the filling is fully chilled.
- Can I use frozen spinach? Yes. Thaw it completely and squeeze out as much liquid as possible before using.
- Can I make these ahead? Yes. Assemble them earlier in the day and refrigerate until ready to bake.
- Do they stay crispy? They’re crispiest fresh from the oven, but reheating in the oven helps bring back the crunch.
- Can this be frozen? Yes. Freeze the unbaked or baked triangles in a single layer first, then transfer to a container or freezer bag. Bake from frozen, adding a few extra minutes.
- How long can this be stored and how? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350⁰F (180⁰C) for about 10 minutes to crisp them up again.
Substitute Suggestions
- Swap ricotta for feta and cream cheese mixed for a saltier filling.
- Baby spinach works well and saves prep time.
- Pecorino can replace Parmigiano for a sharper flavour.
- Olive oil can be used instead of butter for brushing, though the pastry won’t be quite as rich.
Spinach Ricotta Triangles come out flaky, crisp, and filled with creamy ricotta and spinach. They’re easy to prep ahead and bake beautifully for gatherings or quick lunches.
Spinach Ricotta Crunch Triangles bring together crisp, buttery filo pastry and a creamy spinach and ricotta filling that feels satisfying without becoming heavy. The recipe is approachable enough for casual home cooking while still looking impressive on the table. Each bite has flaky layers, savoury cheese, and soft spinach filling that makes it difficult to stop at one.
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