These Spinach and Feta Triangles are one of my favourite snacks to make. They’re super easy only needing 3 ingredients and can be made within 30 minutes!
Spinach and Feta are two ingredients that are made for each other in my opinion. So wrapped in crispy puff pastry, they’re a piece of heaven in every bite 🙂
You can enjoy these as a snack and they can also be great to serve as an appetizer at a party. It’s such a crowd favourite dish that everyone including kids love.
The combination of spinach and cheese in phyllo sheets is very popular in many cultures and there are many similar variations. Such as Greek Spanakopita triangles, Borek, Burek and Bourekas.
Most of these require the filling to be cooked prior and also have additional fillings.
These Spinach and Feta triangles are a much easier and quicker recipe without the need to cook the filling.
Ingredients for this Spinach Feta Triangles recipe
- Frozen Spinach is the main part of the filling. It does work a lot better than fresh spinach as it's already wilted so you can fit a lot more of the mixture into the triangles
- Feta cheese I prefer Persian or Bulgarian Feta cheese as I find it less salty and softer in texture
- Puff Pastry sheets bring the triangles together with its crispy fine texture that everyone loves
- Fresh spinach can be used however the triangles will be a lot emptier as you cant fit the same amount of fresh spinach into the triangles.
- Greek Feta or your preferred feta will also work or Ricotta cheese is a great cheese to use.
- Vegan cheese can be used to make the triangles vegan (make sure you’re puff pastry isn’t made with butter and ensure it's vegan too)
- If using phyllo sheets, the process to make these triangles will be quite different. This is because phyllo dough doesn't have the same ingredients or fat. The sheets will dry out very quickly and have to be made using a damp towel to moisten the sheets along with adding butter or oil before baking. They also won't be as airy and puffy as puff pastry.
Tips to make Spinach and Feta triangles
- Ensure to thaw the frozen spinach completely and press out all the excess liquid. If you miss this step your triangles can get soggy and won’t be as crispy
- When filling the puff pastry squares, add a generous amount to each square but don’t overfill so they can be folded over easily and won’t tear when cooked
- Make sure to leave a little space around the edges so you have enough room to close and seal the edges
If using fresh spinach, it’s difficult to fill sufficient filling into each puff pastry square so the triangles will be quite empty once cooked. Fresh spinach can still be used however as frozen spinach has already been wilted, you’re able to use much more of it.
Usually, the Greek spinach triangles use finely chopped fresh spinach however it's cooked first.
You can freeze them. It's best to freeze them uncooked. Once they've been folded, place them on a tray and freeze them for at least an hour. They can then be placed into a ziplock bag and kept in the freezer.
1. Cut a pastry sheet into 4 even squares
2. Add a portion of the spinach mixture to the bottom right of each quarter making a triangle shape. Make sure not to go right to the edges
3. Fold over the top of the triangles and gently press down the edges with your fingers to seal them closed
4. Using a fork, press down along the edges of each triangle to seal them closed
More Appetizer Recipes
Spinach and Feta Triangles
- 200 g frozen spinach
- 50 g feta cheese (I’ve used Bulgarian feta)
- 1 puff pastry sheet
- Salt and pepper to taste
- Olive oil spray
- Sesame seeds
- Thaw a sheet of puff pastry, it usually takes 10 minutes
- At the same time, thaw the frozen spinach. Using a colander, push out all the excess water
- Add the spinach to a bowl and using your fingers crumble in the feta cheese into small pieces
- Season with salt and pepper and mix together so the spinach and crumbled feta are combined
- Preheat oven to 180°C/350°F
- By now the puff pastry should be slightly soft. Using a sharp knife, cut the phyllo sheet into 4 even squares
- Add a portion of the spinach mixture to the bottom right of each quarter making a triangle shape. Make sure not to go right to the edges
- Fold over the top of the triangles and gently press down the edges with your fingers to seal them closed
- Carefully transport to a baking sheet lined with baking paper. Using a fork, press down along the edges of each triangle to seal them closed
- Optional - spray oil olive to the tops lightly and sprinkle over sesame seeds
- Bake in the oven for 15-20 minutes or until nice and golden brown
- Let them cool slightly and enjoy!