This has to be one of my most favourite go-to recipes for an easy Sunday afternoon snack! Credit to my mother-in-law for sharing this easy spinach and ricotta triangles recipe with me many years ago. I’ve adapted it over the years to make it my own and to my own taste. Ethan loves to get in the kitchen and help me cook….and this is definately one that the kids can help with!
Ingredients…
- 1 large bunch english spinach;
- 4 sheets Puff Pastry (thawed);
- 1 x 375g tub Ricotta cheese;
- 1 x 200g packet Fetta cheese;
- 4 shallots;
- 1 egg;
- Olive oil;
- Salt (to taste);
- Pepper (to taste);
- Sesame seeds (optional)
How to make delicious easy Spinach and Ricotta Triangles…
1. Firstly, remove 4 x sheets of pastry from the freezer to defrost and pre-heat oven to 180 degrees. Start by cutting the spinach leaves off the stalk. Then, chop the spinach into small pieces (about 1 inch by 1 inch) and put into a bowl. Next chop the shallots up finely.
2. Heat a dash of olive oil in a fry pan and cook spinach and shallots until they reduce in size.
3. Transfer to a large bowl to cool slightly.
4. While the spinach is cooling, shred the Fetta cheese into a medium sized bowl.
5. Using a spatula, scoop out the Ricotta cheese and add to the bowl with the Fetta.
6. Next, add a dash of oil, and salt and pepper to the cheeses mixure. Add to the cooled spinach and mix well. Have a test and make sure it’s to your liking. If not, add a little more salt and pepper as required. When you’re satisfied with the taste, mix one egg through.
7. Cover three baking trays with baking paper. Cut each sheet of pastry into four equal squares.
8. Take a spoonful of spinach mixture and put into each corner of the pastry. Fold other corner over to form a triangle. Repeat with the other squares of pastry.
9. As shown below, use a fork to seal the spinach and ricotta triangles on each side.
10. Next, brush a little olive oil onto each spinach and ricotta triangle and then sprinkle some sesame seeds over the top (optional).
11. Place into a moderate 180 degrees oven for about 30 min, or until browned and crispy.
12. Transfer to a cooling rack until cool enough to eat. Enjoy!
Method:
1. Firstly, remove 4 x sheets of pastry from the freezer to defrost and pre-heat oven to 180 degrees. Start by cutting the spinach leaves off the stalk. Then, chop the spinach into small pieces (about 1 inch by 1 inch) and put into a bowl. Next chop the shallots up finely.
2. Heat a dash of olive oil in a fry pan and cook spinach and shallots until they reduce in size.
3. Transfer to a large bowl to cool slightly.
4. While the spinach is cooling, shred the Fetta cheese into a medium sized bowl.
5. Using a spatula, scoop out the Ricotta cheese and add to the bowl with the Fetta.
6. Next, add a dash of oil, and salt and pepper to the cheeses mixure. Add to the cooled spinach and mix well. Have a test and make sure it’s to your liking. If not, add a little more salt and pepper as required. When you’re satisfied with the taste, mix one egg through.
7. Cover three baking trays with baking paper. Cut each sheet of pastry into four equal squares.
8. Take a spoonful of spinach mixture and put into each corner of the pastry. Fold other corner over to form a triangle. Repeat with the other squares of pastry.
9. Use a fork to seal the spinach and ricotta triangles on each side.
10. Next, brush a little olive oil onto each spinach and ricotta triangle and then sprinkle some sesame seeds over the top (optional).
11. Place into a moderate 180 degree oven for about 30 minutes, or until browned and crispy.
12. Transfer to a cooling rack until cool enough to eat. Enjoy!
I’d love to hear your thoughts on these delicious easy Spinach and Ricotta triangles. Hope you enjoy them as much as we do! x