Ricotta & Spinach Triangles

riccotta-&-spinach-triangles-webRicotta & Spinach Triangles are a quick and easy lunch with a salad or as a snack ready in minutes especially if you use pre-made puff pastry and frozen spinach. I don’t know about you but I find the kids will eat anything if it’s wrapped in pastry so you could try hiding all sorts of grated veggies in here if you like.  If you don’t have any nut allergies adding crushed pine nuts also adds some flavour.

You could put these in the lunchbox with an ice pack as an alternative to sandwiches.

Ricotta & Spinach Triangles


  • 2 sheets ready made puff pastry (gluten free if you need it to be)
  • 3/4 C ricotta
  • 1/4 C parmasen, grated finely
  • 75 g frozen spinach, thawed & drained
  • 1 tsp lemon zest
  • I egg whisked for brushing the pastry triangle


  1. Preheat oven to 180 C and line 2 baking trays with baking paper
  2. Combine ricotta, parmasen, spinach and lemon zest in a bowl and mix together
  3. Cut the pastry sheets into 4 - 6 squares depending on the size you want them to be and place a tablespoon or so of the mixture into the middle
  4. Fold the pastry in half into a triangle shape and put on the baking tray, repeat
  5. Brush the whisked egg over the triangles
  6. Cook in the oven for 25 minutes or until golden brown
  7. Cool on trays for 5 minutes before eating

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