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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Cut the pastry: Cut each sheet of partially thawed puff pastry into 4 equal squares, resulting in 16 squares total.
- 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.
- 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.
- Brush with egg wash: Brush the tops of each triangle with the whisked egg to ensure a golden and shiny finish during baking.
- Add toppings: Sprinkle the triangles with sesame seeds and a pinch of sea salt flakes for added texture and flavor.
- 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.
- 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
