Flaky puff pastry triangles generously filled with a creamy spinach and melty cheese mixture. Perfect as an appetizer, snack, or light lunch.

– 1 sheet puff pastry (frozen, thawed)

– 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

– 4 oz cream cheese, softened

– 1/2 cup shredded mozzarella cheese

– 1/4 cup grated Parmesan cheese

– 1 garlic clove, minced

– Salt and pepper, to taste

– 1 egg, beaten (for egg wash)

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1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to a 12″x12″ square.

3. In a bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, salt, and pepper until well combined.

4. Cut the puff pastry into 12 equal triangles.

5. Spoon about 1 teaspoon of the spinach-cheese filling onto the wide end of each triangle.

6. Fold the pastry over the filling, rolling from the wide end toward the tip to form a triangle. Press gently to seal the edges.

7. Brush the tops lightly with the beaten egg.

8. Bake for 15–20 minutes or until the triangles are puffed up and golden brown.

9. Let cool slightly before serving.

– For a smoother filling, finely chop or pulse the spinach before mixing.

– These triangles can be served warm or at room temperature.

– Experiment with different cheeses (like feta or Gruyère) for a unique twist.