spinach,ricotta triangles

Spinach and ricotta triangles

spinach,ricotta triangles

Spinach and ricotta triangles

Quick and easy spinach and ricotta triangles are perfect for a vegetarian dinner with a salad.
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Servings 6 servings
Calories 300 kcal


  • 150g of fresh spinach leaves, washed and dried
  • 250g ricotta light
  • 1/2 cup parmesan cheese, grated
  • zest of 1 lemon
  • pinch of salt
  • 1/4 tsp ground black pepper
  • 6-8 fresh mint leaves, finely chopped
  • 1 packet of filo pastry or 4 sheets of ready-made puff pastry
  • 1/2 cup unsalted butter, melted
  • 1 egg, whisked for brushing the pastry prior to cooking


  • Take pastry sheets out of the fridge to defrost and turn on the oven to 180°C
  • Combine all of the ingredients in a bowl and mix with a spoon- except the egg
  • Brush three sheets of filo with the melted butter. Layer this one on top of the other. If using puff pastry, there is no need to brush with butter.
  • 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. Continue this until all the mixture is used.
  • Brush the top of the triangles with the beaten egg mixture.
  • Put the triangles onto a baking tray lined with baking paper to prevent sticking.
  • Cook for 20 minutes or until golden.

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