Ham and Spinach Triangles: A Savory Slice of Comfort

I remember the first time I tasted something remotely like these Ham and Spinach Triangles. It was at a bustling farmers’ market in Tuscany, where an elderly woman, Nonna Emilia, was selling small, hand-folded pastries filled with local ricotta, spinach, and prosciutto. The warm, flaky crust and the savory filling were a revelation. I’ve tried to recreate that comforting, rustic flavor ever since, and these triangles come pretty darn close.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 45-50 minutes
• Servings: Varies, approximately 24-36 triangles depending on size
• Yield: 2-3 baking sheets of triangles
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (16 ounce) package phyllo pastry, thawed
• 1 cup unsalted butter, melted
• 2 cups fresh spinach, cooked, squeezed dry and chopped
• 2 cups ricotta cheese
• 1 1/2 cups cooked ham, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon dried tarragon leaves
• 4 egg yolks
• Salt and pepper to taste

Equipment Needed

• Large bowl
• Sharp knife or pizza cutter
• Ruler (optional, for precise cutting)
• Pastry brush
• Lightly greased baking sheets

Instructions

1. Begin by preparing the filling. In a large bowl, thoroughly blend together the cooked spinach, ricotta cheese, shredded ham, grated Parmesan cheese, dried tarragon leaves, and egg yolks. Season generously with salt and pepper to taste. The egg yolks help bind the mixture, while the tarragon adds a hint of sophisticated flavor. Don’t be afraid to taste and adjust the seasonings to your liking.

2. Prepare your workspace. Lay out a sheet of phyllo pastry on a clean, flat surface. Keep the remaining phyllo covered with a damp tea towel to prevent it from drying out and becoming brittle. Working quickly is key to prevent the phyllo from cracking.

3. Brush the sheet of phyllo lightly with melted butter. The butter is crucial for creating those beautiful, flaky layers. Don’t be tempted to skip this step or skimp on the butter!

4. Carefully lay a second sheet of phyllo over the buttered sheet and brush it with melted butter as well. Using two sheets at a time adds strength and more flakiness to the final triangles.

5. Using a ruler and a sharp knife or pizza cutter, cut the layered pastry crosswise into 3 1/2-inch wide strips. This is where the ruler comes in handy if you want uniform triangles, but don’t stress too much about perfect precision.

6. Spoon rounded tablespoons of the filling about one inch from the end of each strip. The amount of filling will depend on the size you desire for your triangles. Be careful not to overfill, or they will be difficult to fold.

7. Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge, forming a triangle. Think of it as folding a flag.

8. Continue folding the triangle sideways and upward until you reach the end of the phyllo strip. This process can be a bit fiddly at first, but you’ll quickly get the hang of it. The key is to keep the folds tight and even.

9. Press the edges firmly together to seal the filling inside. A little melted butter can help act as a glue if needed.

10. Repeat steps 2-9 with the remaining phyllo sheets and filling.

11. Place the triangles on lightly greased baking sheets. Make sure to leave some space between them so they can puff up and brown evenly.

12. Brush the tops of the triangles with melted butter. This will give them a beautiful golden color and extra crispness.

13. Bake in a 375 degree F (190 degrees C) oven for 15-20 minutes, or until puffed and golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning. The baking time may vary depending on your oven, so trust your eyes!

Expert Tips & Tricks

• Phyllo Pastry Handling: Phyllo is delicate! Always keep it covered with a damp (not wet!) tea towel to prevent it from drying out. If it tears, don’t worry – just patch it up with a bit of butter.
• Butter Basting: For extra richness and flakiness, baste the triangles with melted butter halfway through baking.
• Freezing: Assemble the triangles but don’t bake them. Freeze them on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Flavor Boost: A pinch of nutmeg in the filling can add warmth and depth of flavor.

Serving & Storage Suggestions

These Ham and Spinach Triangles are delicious served warm or at room temperature. They make a wonderful appetizer, snack, or light lunch. Arrange them on a platter garnished with fresh herbs for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for a few minutes to crisp them up. They can also be reheated in a microwave, but they will lose some of their crispness.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	200 kcal	10%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	50mg	17%
Sodium	250mg	11%
Total Carbohydrate	10g	3%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	8g	16%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Vegetarian Option: Replace the ham with sautéed mushrooms or sun-dried tomatoes.
• Cheese Variations: Use feta cheese instead of ricotta for a tangier flavor. A blend of mozzarella and provolone would also work well.
• Herb Variations: Try using fresh dill or parsley instead of tarragon.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a bit of heat.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Yes, you can assemble the triangles and store them in the refrigerator for up to 24 hours before baking. Add a couple minutes to the cooking time to ensure the phyllo is cooked through.

Q: Can I use frozen spinach?
A: Yes, but be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling.

Q: My phyllo dough keeps tearing. What am I doing wrong?
A: Phyllo dough dries out very quickly. Make sure to keep it covered with a damp tea towel while you’re working. Also, be gentle when handling it.

Q: How do I know when the triangles are done?
A: They should be golden brown and puffed up. The filling should also be heated through.

Q: Can I use different types of ham?
A: Absolutely! Prosciutto, Black Forest ham, or even leftover holiday ham would all be delicious.

Final Thoughts

These Ham and Spinach Triangles are more than just a recipe; they’re a little taste of comfort and nostalgia. They are a celebration of simple ingredients coming together to create something truly special. So, gather your ingredients, roll up your sleeves, and give this recipe a try. I promise, you won’t be disappointed! And, please, let me know how they turn out. Buon appetito!