These delightful puff pastry triangles are filled with a creamy spinach and ricotta mixture, perfect for any occasion.
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the spinach, ricotta cheese, onion, parsley, black pepper, and nutmeg until well mixed.
Ensure the spinach is well-drained to avoid a soggy filling.
In a small bowl, whisk together the egg and water to create the egg wash.
The egg wash helps seal the pastry and gives it a golden finish.
Roll out the puff pastry sheets on a lightly floured surface to smooth them out.
Keep the pastry cold for easier handling.
Cut each pastry sheet into 16 squares using a knife or pizza cutter.
A pizza cutter makes this step quick and precise.
Place a spoonful of the spinach mixture in the center of each square.
Avoid overfilling to prevent the filling from leaking out.
Brush the edges of each square with the egg wash, fold into triangles, and press the edges to seal.
Use a fork to crimp the edges for a decorative touch.
Arrange the triangles on the prepared baking sheet and brush the tops with the remaining egg wash.
Leave space between the triangles to allow even baking.
Bake in the preheated oven for 20 minutes or until golden brown.
Check the pastries towards the end of baking to avoid over-browning.
Let the triangles cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a dipping sauce like tzatziki for added flavor.
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