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overhead view of several spinach feta spanakopita triangles on a silver plate.
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5 from 4 votes

Feta and Spinach Triangles

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 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: Greek
Servings: 8
Calories: 262kcal
Author: Adina

Ingredients

  • 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
  • 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

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.
  • 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).

Notes

  1. From the supermarket’s refrigerator section, about 275/ 10 oz and about 25 cm/10 inches long, a bit more or less is fine.
  2. If using frozen puff pastry, defrost it according to the package instructions and roll, if necessary.
  3. 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.
  4. Frozen spinach can be used instead, roughly 100 g/ 3.5 oz. Defrost it and squeeze it well to remove the excess water.
  5. 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.
  6. Parmesan from a block of cheese, not already grated.
  7. White or black sesame seeds. Or some Nigella seeds.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 17g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 277mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1965IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg