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January 15, 2024

Gluten Free Spinach and Ricotta Triangles

Get ready to add these delicious, gluten free triangles of savoury goodness to your weekly meal rotation. Each triangle is filled with a mouth-watering mixture of spinach and cheese, all wrapped in a crisp and flaky gluten free pastry. This must-try recipe is perfect for easy meals and makes a delightful option to any entertaining menu.

Recipe author: Elle, @gluten_free4me

Yields: Approx. 12
Preparation time: 20 minutes
Cooking time: 15 minutes
Total: 35 minutes
 

Ingredients:

  • 4 gluten free puff pastry sheets
  • 1 cup parmesan cheese, grated
  • 1 egg, lightly whisked with a dash of water for egg wash
  • 75g baby spinach, roughly chopped
  • 250g ricotta cheese
  • Salt and pepper, to taste

Method:

  1. Preheat oven to 210°c (fan forced).
  2. Microwave the spinach for 1 minute, or until wilted. Remove any excess water to prevent a watery filling.
  3. In a bowl, combine the wilted spinach, ricotta cheese, parmesan, salt, and pepper until combined.
  4. Cut each pastry sheet into four squares (approximately 9 x 9 cm each)
  5. Spoon one tablespoon of the spinach mixture onto one corner of each pastry square.
  6. Fold the pastry diagonally to form a triangle. Press the edges together to seal.
  7. Brush the top of each triangle with the egg wash.
  8. Arrange triangles on a flat baking tray, ensuring there is a gap in between each.
  9. Bake in the preheated oven for 15 minutes or until golden brown.
  10. Allow to cool slightly and serve warm, or let cool completely for serving cold.

Tips & Tricks:

  • Crimp to seal: Use a fork to crimp the edges of your pastry triangles. This not only ensures a better seal but also adds a decorative touch.
  • Keep them fresh: Keep your pastries fresh by storing them in an airtight container in the refrigerator. They’ll last up to one week.
  • Freeze for later: After baking, freeze the triangles by laying them flat on a tray. Once they’re solid, transfer them to a freezer bag. This method prevents them from sticking together in one big clump. When you’re ready to enjoy them, bake directly from frozen until reheated.

If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!

 
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