Spinach and Feta Triangles

Like many of us, I’m juggling a busy schedule and am always looking for recipes that my family will love and that are easy to make. Recipes I’m able to make ahead of time get extra points! And yes, you can freeze these pastries, ready for hectic weeknight dinners or to have on hand if guests pop over. These Spinach and Feta Triangles, which are similar to Greek spanakopita, are seriously delicious, filled with a herb-flavoured mixture of baby spinach (fresh or frozen!), ricotta and feta. Don’t skip the extra squeeze of lemon juice at the end – it’s a must!

Using panko breadcrumbs instead of regular breadcrumbs is one of the secrets to a deliciously moist filling. But probably what I love most about this recipe is its versatility. The triangles can be enjoyed warm right out of the oven or served cold as a quick snack or lunch box addition. Serve them with your favourite sauce, whether that be ketchup or a spicy tomato chutney. You could make these into more of a light meal by serving them with a Greek salad and maybe some tzatziki for dipping. Even better, they will last in the fridge for up to 3 days – just warm them up in the oven.

Can I make these triangles without eggs?

I like adding the eggs for the extra moisture and richness they add to the recipe. They also help to bind the cheese mixture, making it easier to work with. They can however be left out completely. Use olive oil spray to spray the pastries prior to baking instead of egg.

Tips for cooking Spinach and Feta Triangles

Preheat the oven – Make sure the oven is preheated well (for at least 15 minutes).

Chopping spinach – Ensure that the spinach is finely chopped to distribute it evenly throughout the filling, avoiding large chunks. Make sure to squeeze out all excess moisture from the spinach.

Prevent overfilling – Avoid overfilling the pastries to prevent leakage. Keep the filling in the centre and away from the edges to ensure the puff pastry seals properly.

Seal well – Press the edges firmly with a fork to seal the pastry and prevent the filling from leaking out during baking.

Cooling filling – Allow the spinach to cool completely before adding it to the cheese mixture to prevent the filling from becoming too wet.

Watch how to make Spinach and Feta Triangles

What are some other quick and easy vegetarian snacks?

If you are looking for some delicious snacks to serve to family or friends, try these:

Spinach and Feta Rolls
Cheesy Corn Fritters
Cheesy Pull-Apart Garlic Bread
Cranberry Brie Bites
Black Bean Burritos

Spinach and Feta Triangles

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5 from 3 reviews

These family-friendly Spinach and Feta Triangles are perfect for busy weeknights or entertaining. They can be enjoyed warm or cold, making them an ideal lunch box filler or party appetiser. 

• Total Time: 35 mins
• Yield: Makes 16 triangles 1x

Ingredients

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FILLING

• 2 tbsp olive oil
• 280 g (10 oz) fresh baby spinach (see note 1 for using frozen spinach)
• 6 spring onions (scallions), finely sliced
• ½ bunch fresh dill, finely chopped
• ½ bunch fresh mint, finely chopped
• 2 eggs (see note 2)
• 375 g (13 oz) fresh ricotta
• 200 g (7 oz) Greek feta, crumbled
• ⅔ cup (40 g) panko breadcrumbs (see note 3)
•  ½ tsp sea salt flakes
• ¼ tsp cracked black pepper

PASTRY

• 4 sheets frozen puff pastry, partially thawed
• 1 egg, whisked (see note 2)
• Sesame seeds, to sprinkle on top
• Sea salt flakes, to sprinkle on top

TO SERVE

• Lemon wedges
• Fresh dill sprigs

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Instructions

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Heat the olive oil in a large, deep frying pan over medium–low heat. Add the spinach and cook for 2–3 minutes until wilted. Set aside to cool.
3. To a large bowl, add the spring onion, dill, mint, eggs, ricotta, feta, panko breadcrumbs, salt and pepper.
4. Once the spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon, or your hands. Transfer the spinach to a cutting board and finely chop.
5. Add the spinach to the cheese mixture and stir it through until well combined.
6. Cut each of the puff pastry sheets into 4 even squares. You will have 16 squares in total.
7. Using a spoon or a measuring cup, scoop roughly ⅓ cup of the cheese and spinach mixture into one corner of each of the squares. Don’t go right to the edges (leave at least a 1 cm/1/2 inch border). Fold the puff pastry in half to create triangles. Press the puff pastry edges together using your fingers to enclose the filling.
8. Place the triangles on a baking tray lined with baking (parchment) paper. Use a fork to press down along the edges of each of the triangles to seal them closed. Make sure the triangles aren’t touching each other – use two baking trays if needed.
9. Use a pastry brush to brush the tops of the triangles with the whisked egg.
10. Sprinkle the triangles with sesame seeds and sea salt flakes.
11. Bake for 20–25 minutes or until golden. If using two baking trays, place one tray in the top and one tray in the bottom of the oven. Swap the trays halfway through cooking.
12. Serve with lemon wedges and fresh dill sprigs.

Notes

Note 1 – You can use frozen spinach instead. Thaw it first and make sure you squeeze out any excess moisture before adding it to the mixture.

Note 2 – The eggs add moisture and richness to the mixture, but can be left out completely. Use olive oil spray to spray the pastries prior to baking instead of egg.

Note 3 – Regular breadcrumbs can be used or you can leave them out completely. However, use only 1 egg in the mixture if you choose to omit the breadcrumbs.

 

Make ahead

Prepare in advance – You can prepare the filling a day ahead and store it in an airtight container in the refrigerator.

Assemble and freeze – Assemble the triangles and place them on a baking tray. Do not brush with the egg mixture or sprinkle with sesame seeds and salt. Freeze them for an hour until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Bake directly from frozen, brushing them with the egg and sprinkling with the sesame seeds and salt just prior to cooking. Add a few extra minutes to the baking time.

Bake ahead – Bake the triangles as instructed and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes.

Leftovers

Storage – Store any leftover cooked pastries in an airtight container in the refrigerator for up to 3 days. 

Reheating – Reheat the pastries in an oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes or until warm and crisp. You can also reheat them in a sandwich press! They will be flatter, but taste just as delicious.

Freezing leftover – Allow the pastries to cool completely, then place them in a single layer on a baking tray to freeze for 1–2 hours. Transfer them to a freezer-safe container or bag. Reheat in the oven from frozen at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes until heated through and crispy.

Avoid microwave – Reheating in the microwave may make the pastries soggy. Use the oven for best results – or eat them cold!

 

 

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: appetisers, mains, vegetarian, quick and easy
• Method: baking
• Cuisine: greek