Spinach and Feta Triangles Recipe
Introduction
Spinach and Feta Triangles are a delicious and flaky pastry filled with a flavorful mixture of fresh spinach, herbs, and tangy feta cheese. Perfect as a snack, appetizer, or light meal, these triangles offer a delightful blend of textures and Mediterranean flavors.
Ingredients
- 2 tbsp olive oil
- 280 g (10 oz) 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 (13 oz) fresh ricotta
- 200 g (7 oz) Greek feta, crumbled
- ⅔ cup (40 g) panko breadcrumbs
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 4 sheets frozen puff pastry, partially thawed
- 1 egg, whisked
- Sesame seeds, to sprinkle on top
- Sea salt flakes, to sprinkle on top
- Lemon wedges, to serve
- Fresh dill sprigs, to serve
Instructions
- Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced.
- Step 2: Heat olive oil in a large frying pan over medium-low heat. Add the spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside to cool.
- Step 3: In a large bowl, combine the spring onions, dill, mint, eggs, ricotta, feta, panko breadcrumbs, salt, and pepper.
- Step 4: Once the spinach is cool enough to handle, squeeze out any excess moisture using a spoon or your hands. Finely chop the spinach and add it to the cheese mixture. Stir well to combine.
- Step 5: Cut each puff pastry sheet into four equal squares to make 16 squares in total.
- Step 6: Spoon about ⅓ cup of the filling into one corner of each pastry square, leaving a 1 cm (½ inch) border around the edges.
- Step 7: Fold the pastry over to form a triangle and press the edges together to seal. Use a fork to crimp the edges and ensure they are tightly closed. Arrange the triangles on baking trays lined with parchment paper, making sure they do not touch.
- Step 8: Brush the tops of the triangles with the whisked egg, then sprinkle with sesame seeds and sea salt flakes.
- Step 9: Bake for 20–25 minutes until golden and crisp. If using two trays, place one in the top and one in the bottom of the oven, swapping their positions halfway through baking.
- Step 10: Serve warm with lemon wedges and fresh dill sprigs.
Tips & Variations
- For frozen spinach, thaw and squeeze out all excess water before using.
- Swap fresh herbs like dill and mint for parsley or basil for a different flavor profile.
- Add a pinch of nutmeg or chili flakes to the filling for extra depth.
- Use phyllo pastry for an even crispier texture, brushing each sheet with olive oil before layering.
Storage
Store any leftover spinach and feta triangles in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10–12 minutes until warmed through and crispy. Avoid microwaving to preserve the pastry’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the filling up to a day in advance and keep it refrigerated. Make sure to give it a good stir before filling the pastry.
Can I freeze the uncooked triangles?
Absolutely. Arrange the filled triangles on a tray and freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Print
Spinach and Feta Triangles Recipe
- Total Time: 45 minutes
- Yield: 16 triangles 1x
- Diet: Vegetarian
Description
These Spinach and Feta Triangles are a delicious savory pastry featuring a flavorful filling of fresh spinach, creamy ricotta, tangy Greek feta, and fresh herbs, all encased in flaky puff pastry. Perfect as an appetizer, snack, or light meal, these golden-baked triangles pair wonderfully with lemon wedges and fresh dill for a bright, fresh finish.
Ingredients
Scale
Filling
- 2 tbsp olive oil
- 280 g (10 oz) 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 (13 oz) fresh ricotta
- 200 g (7 oz) Greek feta, crumbled
- ⅔ cup (40 g) panko breadcrumbs (see note 3)
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Pastry & Topping
- 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
To Serve
- Lemon wedges
- Fresh dill sprigs
Instructions
- Preheat the oven: Set your oven to 220°C (425°F) or 200°C (400°F) fan-forced to get it ready for baking the triangles.
- Make the filling – cook 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 heat and set aside to cool.
- Combine filling ingredients: In a large bowl, add the finely sliced spring onions, chopped dill, chopped mint, 2 eggs, ricotta, crumbled feta, panko breadcrumbs, sea salt flakes, and freshly cracked black pepper.
- Prepare the spinach: Once the cooked spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon or your hands. Transfer to a cutting board and finely chop the spinach.
- Mix the filling: Add the chopped spinach to the cheese mixture in the bowl and stir well until combined evenly.
- Cut puff pastry: Lay out each sheet of partially thawed puff pastry and cut each sheet into 4 equal squares, giving you 16 squares total.
- Stuff the triangles: Spoon approximately ⅓ cup of the spinach and cheese filling into one corner of each pastry square. Leave about a 1 cm (½ inch) border free of filling.
- Fold and seal: Fold the pastry over to create a triangle, enclosing the filling. Press the edges firmly with your fingers, then use a fork to crimp the edges and seal the triangles well.
- Prepare baking trays: Place the triangles spaced apart on baking trays lined with parchment paper to prevent sticking. Use two trays if needed to avoid crowding.
- Brush and sprinkle: Use a pastry brush to apply the whisked egg over the tops of the triangles. Sprinkle with sesame seeds and a pinch of sea salt flakes for added flavor and crunch.
- Bake: Bake in the preheated oven for 20–25 minutes or until the triangles are puffed up and golden brown. If using two trays, place one on the top rack and the other on the bottom rack, swapping their positions halfway through baking for even cooking.
- Serve: Remove from the oven and serve warm with lemon wedges and additional fresh dill sprigs for garnish and an extra burst of freshness.
Notes
- Note 1: If using frozen spinach, thaw fully and squeeze out as much liquid as possible before cooking or mixing into the filling.
- Note 2: Two eggs are used in the filling to bind ingredients, and one additional egg is whisked for brushing the pastry to achieve a golden crust.
- Note 3: Panko breadcrumbs add a slight crunch and help absorb excess moisture from the filling, ensuring the triangles aren’t soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Keywords: spinach and feta triangles, Greek pastry, savory puff pastry, vegetarian appetizer, spinach pastry, feta cheese triangles, puff pastry snack
