Crispy feta and spinach triangles, Greek-style, these little parcels are made with puff pastry and are filled with a delicious cheese, spinach, and herb mixture.
These feta and spinach triangles are a simplified version of the Greek spanakopita recipe, mini pies perfect for serving as an appetizer, taking on a picnic, or serving as a light meal with a soup. And if you are looking for similar great appetizers, you could also try these Puff Pastry Asparagus with Mayonnaise or the Cheese Puff Pastry Twists.
Table of contents
Advantages of making these triangles
- Puff pastry: The feta spinach parcels are made with puff pastry instead of phyllo sheets. Phyllo dough is excellent, but puff pastry is so much easier and faster to deal with. And puff pastry is less crumbly, making these triangles easier to serve to a party.
- Portable: Perfect finger food, a delicious starter, a great recipe for picnics, lunch boxes, a potluck party, or any other gathering. Make them part of this year’s Easter brunch; everybody will love them.
- Easy to serve: There is no need for plates or forks; you can eat these Greek appetizers standing up, directly from the hand.
- Puff pastry
- I use a sheet of already rolled puff pastry dough, which can be found in the supermarket’s refrigerator section. One sheet weighs about 275 g/ 10 oz and is 25 cm/ 10 inch long.
- The size is not super important; buy a packet that’s similar in size 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 pastry is excellent as well, defrost it according to the package instructions and roll it if necessary.
- Fresh spinach
- I had baby spinach, but mature spinach is fine as well. If using baby spinach, only remove the very long stems (if any). The stems of mature spinach are tougher, so you will have to remove them all weigh the amount needed after removing the stems.
- Buy a block of feta in brine; it’s the best sort. Please don’t use pre-crumbled feta; it’s just not good.
- You can make the triangles with sheep, goat or cow feta, Greek, Bulgarian or Turkish-style feta, whatever you like best.
- It’s just a small amount, but I think it makes the spinach triangles even better.
- Buy a block of Parmesan and grate the needed amount. Please don’t use pre-grated Parmesan cheese.
- Other vegetables: garlic, spring onions (scallions), dill (fresh or frozen, NOT dried).
- Spices: fine sea salt, black pepper, nutmeg.
- Egg wash: 1 small egg, a bit of milk.
- Other ingredients: olive oil, sesame seeds (white and black), or Nigella seeds.
- 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.
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking sheet with parchment paper.
- Prepare vegetables: Wash and roughly chop the spinach leaves. Finely slice the spring onion and grate the garlic cloves.
- 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).
- 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).
- 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).
- 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 trays 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.
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.
More puff pastry appetizers
Feta and Spinach Triangles
- 1 sheet rolled puff pastry Notes 1, 2
- 5.5 oz fresh spinach 150 g, Notes 3, 4
- 2 thin spring onions
- 2 garlic cloves
- 1 tablespoon olive oil
- 2.5 oz feta 75 g, Note 5
- ⅓ cup Parmesan, grated 1.2 oz/35 g, Note 6
- 1 tablespoon dill chopped (fresh or frozen)
- 1 egg
- 1 tablespoon milk
- 1-2 teaspoons sesame seeds Note 7
- 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.
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking tray with parchment paper.
- Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves but keep them separated.
- 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, salt, pepper, a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.
- Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill and add them to the spinach. Mix well.
- 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.
- 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 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).
- 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, if necessary.
- 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 those.
- 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.
- White or black sesame seeds. Or some Nigella seeds.