Spinach and Feta Triangles Recipe

Introduction

Spinach and Feta Triangles are a deliciously flaky and savory snack that’s perfect for any occasion. Filled with a flavorful mix of spinach, fresh herbs, and tangy cheeses, these golden triangles are easy to prepare and always a crowd-pleaser.

Ingredients

• 2 tbsp olive oil
• 280 g fresh baby spinach (see note 1 for using frozen spinach)
• 6 spring onions (scallions), finely sliced
• ½ bunch fresh dill, finely chopped
• ½ bunch fresh mint, finely chopped
• 2 eggs (see note 2)
• 375 g fresh ricotta
• 200 g Greek feta, crumbled
• 40 g panko breadcrumbs (see note 3)
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 4 sheets frozen puff pastry, partially thawed
• 1 egg, whisked (see note 2)
• Sesame seeds, to sprinkle on top
• Sea salt flakes, to sprinkle on top
• Lemon wedges
• Fresh dill sprigs

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced.
2. Step 2: Heat olive oil in a large, deep frying pan over medium–low heat. Add spinach and cook for 2–3 minutes until wilted. Set aside to cool.
3. Step 3: In a large bowl, combine spring onion, dill, mint, eggs, ricotta, feta, panko breadcrumbs, sea salt, and black pepper.
4. Step 4: Once the spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon or your hands. Finely chop the spinach and add it to the cheese mixture.
5. Step 5: Stir the filling mixture until well combined.
6. Step 6: Cut each puff pastry sheet into four equal squares to make 16 squares in total.
7. Step 7: Spoon about ⅓ cup of the filling into one corner of each pastry square, leaving at least a 1 cm (½ inch) border. Fold the pastry over to form triangles and press edges firmly to seal.
8. Step 8: Place triangles on a baking tray lined with baking paper. Use a fork to press along the edges to ensure they are sealed. Keep triangles spaced so they don’t touch, using two trays if necessary.
9. Step 9: Brush the tops of the triangles with whisked egg.
10. Step 10: Sprinkle with sesame seeds and sea salt flakes.
11. Step 11: Bake for 20–25 minutes, or until golden and puffed. If using two trays, position one at the top and one at the bottom of the oven, swapping halfway through.
12. Step 12: Serve warm with lemon wedges and fresh dill sprigs.

Tips & Variations

• To use frozen spinach, thaw and drain well before cooking to avoid excess moisture.
• If you prefer, substitute the fresh herbs with dried oregano or parsley for a different flavor.
• For a vegan version, replace the cheeses and eggs with plant-based alternatives and use vegan puff pastry.
• Brush with milk instead of egg for a dairy-free glaze, or skip the glaze for a more rustic finish.

Storage

Store leftover spinach and feta triangles in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to retain crispiness. They can also be frozen before baking; freeze on a tray, then transfer to a bag, and bake straight from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and keep it refrigerated. Make sure to bring it to room temperature before filling the pastry for easier handling.

What can I use if I don’t have panko breadcrumbs?

You can substitute panko with regular breadcrumbs or crushed crackers. These help to absorb moisture and keep the filling from becoming soggy.

Spinach and Feta Triangles Recipe

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★★★★★

4.5 from 98 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 16 triangles 1x
• Diet: Vegetarian

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Description

Delicious and flaky spinach and feta triangles made with fresh baby spinach, herbs, ricotta, and feta wrapped in golden puff pastry. Perfect as a savory snack, appetizer, or lunchbox treat, these triangles are oven-baked to crispy perfection and topped with sesame seeds and sea salt for extra flavor.

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Ingredients

Scale 1x2x3x

Filling

• 2 tbsp olive oil
• 280 g fresh baby spinach
• 6 spring onions (scallions), finely sliced
• ½ bunch fresh dill, finely chopped
• ½ bunch fresh mint, finely chopped
• 2 eggs
• 375 g fresh ricotta
• 200 g Greek feta, crumbled
• 40 g panko breadcrumbs
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

Pastry

• 4 sheets frozen puff pastry, partially thawed
• 1 egg, whisked
• Sesame seeds, to sprinkle on top
• Sea salt flakes, to sprinkle on top

To Serve

• Lemon wedges
• Fresh dill sprigs

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Instructions

1. Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven to ensure it is hot and ready for baking the puff pastry triangles.
2. Cook the spinach: Heat olive oil in a large, deep frying pan over medium–low heat. Add the fresh baby spinach and cook for 2–3 minutes until wilted. Remove from the heat and set aside to cool.
3. Prepare the filling mixture: In a large bowl, combine the finely sliced spring onions, chopped dill, chopped mint, eggs, ricotta, crumbled feta, panko breadcrumbs, sea salt flakes, and freshly cracked black pepper.
4. Drain and chop spinach: Once the spinach is cool enough to handle, squeeze out excess moisture using a spoon or your hands. Transfer to a cutting board and finely chop the spinach, then add it to the cheese and herb mixture. Stir well to combine all ingredients.
5. Cut the pastry: Cut each sheet of partially thawed puff pastry into 4 equal squares, resulting in 16 squares total.
6. Assemble the triangles: Spoon about ⅓ cup of the spinach and cheese filling into one corner of each pastry square, leaving a 1 cm (½ inch) border. Fold the pastry over to form a triangle and press the edges firmly with your fingers to seal the filling inside.
7. Seal the edges: Place the triangles on baking trays lined with parchment paper, making sure they do not touch. Use a fork to press down along the edges to securely seal each triangle.
8. Brush with egg wash: Brush the tops of each triangle with the whisked egg to ensure a golden and shiny finish during baking.
9. Add toppings: Sprinkle the triangles with sesame seeds and a pinch of sea salt flakes for added texture and flavor.
10. Bake the triangles: Bake in the preheated oven for 20–25 minutes or until the pastry is puffed and golden brown. If using two trays, place one tray on the top rack and one on the bottom rack, then swap their positions halfway through baking to ensure even cooking.
11. Serve: Remove from the oven and let cool slightly. Serve warm with lemon wedges and fresh dill sprigs for garnish and a refreshing zest.

Notes

• Note 1: If using frozen spinach, thaw and squeeze out all excess moisture before cooking.
• Note 2: One egg is used in the filling and an additional egg is whisked for brushing on the pastry to help it brown beautifully.
• Note 3: Panko breadcrumbs help absorb excess moisture in the filling and keep the texture light.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Keywords: Spinach and feta triangles, spinach triangles, feta pastries, puff pastry snack, savory triangles, Mediterranean appetizer, vegetarian pastry