Crispy feta and spinach triangles, Greek-style. These little parcels are made with puff pastry and filled with a delicious cheese, spinach, and herb mixture.
These feta and spinach triangles are a simplified version of the Greek puff pastry spanakopita recipe, mini pies perfect for serving as an appetizer, taking on a picnic, or serving as a light meal with soup.
And if you are looking for similar great appetizers, you could also try these Puff Pastry Asparagus or the PizzaPuff Pastry Twists.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
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Recipe ingredients
Puff pastry: I use a sheet of puff pastry dough that has already been rolled. One sheet weighs about 10 oz/ 275 g and is 10 inches/ 25 cm long. It can be found in the supermarket's refrigerator section.
- The size is not super important; buy a similar packet and cut it to fit your needs.
- One pastry sheet makes 8 feta and spinach triangles, which is not that much. You can easily double or triple the recipe.
Frozen puff pastryย is also excellent. Defrost it according to the package instructions and roll it if necessary.
Fresh spinach: Only remove the very long stems (if any). Try this Spinach Rice Casserole, too.
Feta: Buy a block of feta in brine; it's the best sort. You can make the triangles with sheep, goat, cow feta, Greek, Bulgarian, Turkish-style feta, or whatever you like best.
Parmesan: It's just a small amount, but I think it makes the spinach triangles even better.
See the recipe card for full information on ingredients and quantities.
How to make feta and spinach triangles?
- Puff pastry: Remove it from the fridge about 10 minutes before using it so that you can unroll it without breaking it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.
Make the filling
- Cook: Heat the olive oil in a large skillet. Cook the chopped onion for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, salt, pepper, and a few gratings of nutmeg (1). Stir for about 1 minute until the spinach wilts (2).
- Let the spinach mixture cool for a couple of minutes, but no longer; it should still be a little warm when adding the cheese.
- Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill, and add them to the spinach. Mix well (3).
Make the triangles
- Cut triangles: Unroll the pastry on the work surface. Cut the pastry sheet into 8 even pieces with a sharp knife (4).
- Fill parcels: Divide the spinach cheese mixture between the pastry pieces (5).
- Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash (6).
- Form parcels: Press the filling with the spoon to spread it a little on the dough. Fold the opposite edge of the dough over the feta filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork (7).
Bake spinach parcels
- Carefully place triangles on the baking tray.
- Brush them with egg wash and sprinkle them with sesame seeds (8).
- Bake in the preheated oven for about 20 minutes or until golden brown (9).
- Rest the Greek spinach triangles on the baking tray for about 3 minutes, then transfer the spinach pies carefully to a wire rack (use a spatula).
Good to know!
Work quickly. The pastry will be flakier if it goes into the oven while still cold.
Double or triple the recipe to fit your needs.
If making a double batch and baking two sheets at a time, do it in a convection oven. If using a regular range, bake the trays one after another. Refrigerate the "waiting" tray while the first one is in the oven.
Try these Ham and Cheese Puff Pastry Croissants next! Or make some Chicken Filo Pastries.
Recipe FAQs
You can also make the parcels with frozen spinach. Defrost it and squeeze it well before adding it to the pan. You will need roughly 100 g/ 3.5 oz frozen spinach weighed before defrosting.
They are best served on the day you've baked them. However, you can store them in an airtight container for a couple of days. They will not be that crispy anymore the next day, but you will still like them.
I would only freeze them uncooked. Cooked and then frozen puff pastry is not that great.
BUT only freeze the uncooked parcels if you made them with a pastry from the supermarket's refrigerator section. Feta triangles made with defrosted puff pastry should not be frozen again.
How to serve?
- Serve the spinach and feta triangles warm or at room temperature.
- You can serve the Greek spanakopita triangles with tzatziki, another yogurt dip, or a Garlic Sour Cream Sauce. Not mandatory, but delicious.
- They are great as appetizers and great when served with soup, making a light and delicious main meal.
Feta and Spinach Triangles
Ingredients
- 1 sheet rolled puff pastry Notes 1, 2
- 5.5 oz fresh spinach Notes 3, 4
- 2 thin spring onions
- 2 garlic cloves
- 1 tablespoon olive oil
- a few gratings of nutmeg
- 2.5 oz feta Note 5
- โ cup Parmesan, grated Note 6
- 1 tablespoon dill chopped (fresh or frozen)
- 1 egg
- 1 tablespoon milk
- 1-2 teaspoons sesame seeds Note 7
- fine sea salt and ground black pepper
Instructions
- Puff pastry: Remove from the fridge about 10 minutes before using it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.1 sheet rolled puff pastry
- Preheat the oven to 400ยฐF/ 200ยฐC. Line a baking sheet with parchment paper.
- Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves, but keep them separated.5.5 oz fresh spinach + 2 thin spring onions + 2 garlic cloves
- Cook: Heat the olive oil in a large pan. Cook the onions for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, a little salt and pepper, and a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.1 tablespoon olive oil + onions + garlic + spinach + fine sea salt and ground black pepper + a few gratings of nutmeg
- Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill, and add them to the spinach. Mix well.2.5 oz feta + โ cup Parmesan, grated + 1 tablespoon dill
- Cut triangles: Unroll the pastry on the working surface. Cut the pastry sheet into 8 even pieces.
- Fill parcels: Divide the spinach feta filling between the pastry pieces and press the filling with the spoon to spread it a little on the dough.
- Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash.1 egg + 1 tablespoon milk
- Form parcels: Fold the other side of the dough over the filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork. Carefully place the parcels on the baking tray.
- Brush them with egg wash and sprinkle them with 1-2 teaspoons sesame seeds .
- Bake for about 20 minutes or until golden brown.
- Rest on the baking tray for about 3 minutes, then transfer them carefully to a wire rack (use a spatula).
Notes
- Puff pastry: From the supermarket's refrigerator section, about 275/ 10 oz and about 25 cm/10 inches long, a bit more or less is fine.
- If using frozen puff pastry, defrost it according to the package instructions and roll it, if necessary.
- Spinach: I used baby spinach and only removed the extra-long stems. If using mature spinach, remove the thick stems and weigh the spinach after removing them.
- Frozen spinach can be used instead, roughly 100 g/ 3.5 oz. Defrost it and squeeze it well to remove the excess water.
- Feta from a block of cheese in brine, not pre-crumbled. You can use Greek, Bulgarian, Turkish, goat, sheep, or cow feta, whatever you like.
- Parmesan from a block of cheese, not already grated.
- Sesame: White or black sesame seeds. Or some Nigella seeds.
zed says
thx 4 recipe! they cooked up great (2 at a time) in sandwich press! ?