A cute twist on the typical cheese and spinach triangles. These are great because you get more out of one sheet of puff pastry because the ration of filling to pastry is higher than usual! The shape of these puffs are adapted from Bon Appetit.
Course: Party Food, Snack
Servings: 15(or so)
Author: Nagi | RecipeTin Eats
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
3/4cupgrated cheddar cheese(or tasty or gruyere or any other melting cheese with flavour)
2sheets puff pastry(25cm/10" square), defrosted
1egg, 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.