Who doesn't love a savory puff pastry hand pie? They're flaky, warm, perfectly portable, great for a simple dinner, and even better for entertaining guests. In this particular recipe, the puff pastries are filled with a deliciously creamy spinach and tofu 'ricotta' with simple seasonings like garlic, salt, and pepper. And don't worry if you run out of pastry sheets before your filling is all used up – it can also be used to stuff tomatoes, as a dip with crackers and vegetables, and even swirled into pasta. Get creative!

Spinach and Ricotta Puff Pastry Triangles [Vegan]



For the Pastry:

  • Vegan whole wheat puff pastry sheets
  • Soy milk
  • Sesame seeds

For the Spinach and Ricotta Filling:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves
  • 1 14-ounce package organic firm tofu
  • Juice from 1 lemon
  • 2 teaspoons salt
  • A pinch of pepper
  • 2 cups baby spinach


  1. Lightly fry your onion and garlic in a little olive oil.
  2. Add your tofu to a food processor with the spinach, lemon juice, salt, and pepper.
  3. Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture so do not over do it so that it becomes a paste.
  4. Cut your frozen puff pastry sheets into squares.
  5. Spoon in a couple of teaspoons of the ricotta mixture into the center of your pastry square and fold over to create a triangle. Be careful not to over fill.
  6. Pinch the edges together with the edge of a fork so that the triangles have closed. The ricotta recipe makes a large amount so repeat the process until you get as many triangles as you like and keep the leftovers to use as a normal ricotta.
  7. Brush a little bit of soy milk over your triangles and sprinkle some sesame seeds on top.
  8. Bake at 356°F for about 15-20 minutes until golden brown and puffy.