A cute twist on traditional cheese and spinach pockets! The beauty of these is that you get so much more out of just one sheet of puff pastry because there’s a higher filling to pastry ratio!
I am addicted to cheese and spinach triangles. For Friday nights in, I’ve been known to head to the supermarket to pick up microwave popcorn and frozen cheese and spinach triangles. Choose a chick flick, open a bottle of wine, and I’m good to go.
Ahhh. My idea of a perfect Friday night. Never in a million years would I have written that 10 years ago.
I really want to say that since I’ve started blogging, I’ve never bought microwave popcorn or frozen triangles. But that would be a blatant lie. There are just some days when I can’t muster up the enthusiasm to cook. Sometimes I wonder how it is that I can cook all day and yet have nothing to eat that night. Well actually, I do. I give away a lot of food. And sometimes I give away what I should be having for dinner myself!
So yes, I eat take out – very rarely, because I grew up believing take out is bad and I can’t shake that. More likely is that I pick up frozen savoury pastries or samosas, or something like that. I have it in my irrational mind that because I have to bake them, they are half home-made. 🙂
Weird that I’m admitting to you that I love frozen triangles when I’m sharing a recipe for puffs! So blowing right past that awkward realisation…..
I like these because they are shaped differently to the usual cheese and spinach triangles you commonly see. And not only that, you get more out of one sheet of pastry because there’s a higher “filling to pastry” ratio. You get 9 of these puffs out of each sheet of puff pastry, whereas I get 4 if I make triangles for around the same amount of filling.
I wasn’t going to share these, I thought they were too boring. But when I gave a stash of them to a friend recently, she instantly wanted to know how I made them into that shape. So here’s the recipe. 🙂
- 1 egg
- 7 oz / 200g ricotta (preferably full fat but low fat also works) (Note 1)
- 8 oz / 250g frozen chopped spinach , thawed and squeezed of excess water
- 3/4 cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour)
- 3/4 tsp salt
- Black pepper
- 2 sheets puff pastry (25cm/10" square), defrosted
- 1 egg , lightly beaten (egg wash)
Preheat oven to 180C/350F.
Spray 2 standard muffin / cupcake tins with oil.
Place egg in a bowl and lightly whisk. Add remaining Filling ingredients and mix to combine. Taste and adjust salt to taste.
Cut each pastry into 9 equal pieces (18 in total). You probably won't use 3 pieces.
Mould 15 pieces of pastry into the muffin tins.
Divide the Filling between each, then bring the four corners into the centre and press down to stick together. Don't overfill otherwise you won't be able to seal the pastries or they will burst open when baking (which regularly happens with mine).
Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
Allow to rest for 5 minutes before removing.
Serve warm or cool.
1. You can use feta instead of ricotta if you prefer. Don't add any salt though, otherwise it will be too salty.
2. Nutrition per piece. I was pleasantly surprised with how low cal they are...until I realised I can inhale 6 in the blink of an eye.