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.
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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
Substitutions
- 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
FAQs
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
I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love
Recipe
Spinach and Feta Triangles
Ingredients
- 200 g frozen spinach
- 50 g feta cheese (I’ve used Bulgarian feta)
- 1 puff pastry sheet
- Salt and pepper to taste
Garnish (optional)
- Olive oil spray
- Sesame seeds
Instructions
- 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!
Jeanette
Bought all the stuff to make these! Can’t wait to try them!
Ayeh
Yay I cant wait to hear what you think! Make sure to send me a pic on instagram 🙂
Tania
Such a great recipe. Recipes that are quick and easy and only need 3 ingredients are my kinda recipes! Would definitely make this over and over again. My one recommendation would be to read the package instructions on thawing out the pastry. Mine definitely took longer then 10 minutes
Ayeh
Me too lovely! It may differ on the brand but if you separate the sheets, it should thaw very quickly xxx
Dianne Gregson
Love these! Make them with ricotta & make them at least once a week! Love quick & easy recipes
Ayeh
Oh yum! Love it with ricotta too! x
Ruchi
Best recipe I tried, we all loved it. Couldn’t click a photo as kids finished them all.
Ayeh
Hehe thats a compliment in itself 🙂 x
Natalie O
Another easy and delicious recipe. My husband is turkish and he loves these, will definitely make them again.
Ayeh
The best compliment! x
April
Amazing!! So easy and fun to make with the kids too. We added mushrooms and it tasted soooo good! Kids and hubby devoured them in less than 20 mins after baking lol.
Ayeh
Oh yummy! I cant wait to try these with mushrooms too, you read my mind 🙂 xxx
Susanne
I had left over silverbeet and mushrooms which I used in conjunction with the spinach and feta. Such an simple and yummy recipe. Was a win for my husband to. They are enjoyed hot and crispy as soon as they are out of the oven.
Ayeh
Sounds amazing Suzanne, I definitely need to try it with mushrooms!
Marzi
Love it
Ayeh
Yay me too! xx
Amanda
Loved this recipe, it was so easy and tasty. Made them a second time for my 18 month old and substituted the feta for ricotta and cheddar and he devoured them.
Thanks for the inspiration
Ayeh
Love this idea and must try Ricotta too! so glad he loved them so much xx
Gabriela Venancio
Its so delicious & easy to make! xx
Ayeh
So easy arent they 🙂 xx