Feta and Spinach Triangles

5 from 4 votes

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.

Prep Time20

Cook Time20

Course: Appetizer

Cuisine: Greek

Servings: parcels

Calories: 262kcal

Author: Adina

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
⅓ 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

US - EU

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 400°F/ 200°C. 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 + ⅓ 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.

Nutrition